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Creamy, cheesy sauce commonly used with pasta, vegetables, or chips.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
2 tablespoon (medium) of Cheese Sauce (30 g) has 66 calories. That works out to 220 calories per 100 g. It contains 2.4 g of carbs, 2.3 g of protein, 5.1 g of fat and 0 g of fiber. Its 270 mg of Sodium covers 12% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
220
KCAL / 100G
Carbs
8g
· 3% DV
Protein
7.5g
· 15% DV
Fat
17g
· 22% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 15% · Protein 14% · Fat 71%
Vitamins
B12
0.5µg · 21% DV
Vitamin A
180µg · 20% DV
B2
0.25mg · 19% DV
B5
0.5mg · 10% DV
Minerals
Sodium
900mg · 39% DV
Phosphorus
180mg · 26% DV
Calcium
220mg · 22% DV
Selenium
7µg · 13% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 220 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.5g
MONOUNSATURATED
4.5g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Yes. Boiling it hard or heating it for too long can cause the fat to separate and the sauce to become grainy; warm it gently while stirring.
Add it while the pasta is hot and freshly drained so it coats the pasta more evenly. A small splash of pasta water can help loosen a thick sauce.
Stir in a little warm milk, pasta water, or an unsweetened plant drink gradually. Adding liquid in small amounts gives you better control over the consistency.
Follow the storage instructions and use-by guidance on the package. Keep it covered in the refrigerator after opening, and discard it if it develops mould, an off smell, or an unusual colour.
It can be frozen, but it may separate or become watery after thawing. Reheating it slowly and whisking gently may improve the texture, though it may not return fully to its original consistency.
It works well with baked potatoes, roasted vegetables, chicken dishes, and toasties. Pairing it with vegetables such as broccoli or cauliflower can make the meal more filling and varied.
No. Béchamel is a plain white sauce traditionally made with milk, fat, and flour, while cheese sauce includes cheese flavour and commercial versions may contain additional thickeners or other processed ingredients.
It can add flavour to post-workout carbohydrates such as pasta or potatoes, but it is not a complete recovery food on its own. Include a more substantial protein source, such as chicken, fish, eggs, yoghurt, or legumes, in the meal.
Many prepared cheese sauces can contain a notable amount of salt for flavour and shelf life, so check the salt or sodium line on the label. People limiting salt should also consider the other salty foods in the meal.
Because it contains dairy, cheese sauce may trigger digestive symptoms in people with lactose intolerance. Check for a clearly labelled lactose-free option and base your choice on your individual tolerance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.