Nachos, cheese only
Common food
Photo: Wikipedia
Crispy corn tortilla chips blanketed in a warm, velvety cheese sauce, offering a satisfying crunch with a rich, savory, and slightly salty flavor profile. This classic snack delivers a notable fat content, with nearly 16 grams per 100 grams, while remaining relatively low in sugar. It's a quintessential comfort food that balances a hearty texture with a gooey, indulgent finish.
Calorie split: 7% protein · 41% carbs · 52% fat
↓ Full nutrition💚 Why it's loved
People love nachos for their addictive combination of salty, crunchy chips and gooey, savory cheese, creating a perfect comfort food experience. They are also beloved for their versatility as a shareable party snack or a quick meal base, deeply embedded in casual dining and sports-watching culture.
⚠️ Watch-outs & how to enjoy it better
The high fat and sodium content can be a concern for those monitoring heart health or blood pressure, and the refined carbohydrates may cause blood-sugar spikes. To counteract this, pair with a side of black beans or guacamole for added fiber and protein, practice portion control by serving a single layer, and opt for low-sodium cheese sauces or real cheese shreds to reduce salt intake.
Key benefits
- Provides a quick source of energy from carbohydrates
- Contains a moderate amount of protein for a snack
- Offers a satisfying combination of fat and fiber for satiety
- Can be a source of calcium if using real cheese
- Provides a simple, no-cook snack option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original nachos were created in 1943 by Ignacio Anaya García, a maître d' at a restaurant in Piedras Negras, Mexico, who improvised a snack for a group of U.S. military wives using tortilla chips and melted cheese.
Full nutrition (USDA data · scales with serving)
| Water | 50.0 g |
| Energy | 266 kcal |
| Protein | 4.5 g |
| Total lipid (fat) | 15.7 g |
| Carbohydrate, by difference | 27.8 g |
| Fiber, total dietary | 2.0 g |
| Total Sugars | 0.45 g |
| Calcium, Ca | 83.0 mg |
| Iron, Fe | 0.88 mg |
| Magnesium, Mg | 32.0 mg |
| Phosphorus, P | 112 mg |
| Potassium, K | 79.0 mg |
| Sodium, Na | 547 mg |
| Zinc, Zn | 0.74 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 3.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.08 mg |
| Niacin | 0.72 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 14.0 ug |
| Folic acid | 8.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 20.0 ug |
| Choline, total | 8.5 mg |
| Vitamin B-12 | 0.06 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 13.0 ug |
| Retinol | 13.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 2.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 14.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.0 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.19 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 0.49 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 16:1 | 0.09 g |
| MUFA 18:1 | 5.1 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 6.3 g |
| PUFA 18:2 | 5.9 g |
| PUFA 18:3 | 0.39 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 6.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, nachos, with cheese — USDA does not publish this profile for Nachos.
| Tryptophan | 0.04 g |
| Threonine | 0.16 g |
| Isoleucine | 0.19 g |
| Leucine | 0.52 g |
| Lysine | 0.16 g |
| Methionine | 0.09 g |
| Phenylalanine | 0.23 g |
| Tyrosine | 0.14 g |
| Valine | 0.25 g |
| Arginine | 0.21 g |
| Histidine | 0.14 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.34 g |
| Glutamic acid | 0.92 g |
| Glycine | 0.15 g |
| Proline | 0.53 g |
| Serine | 0.22 g |
| Hydroxyproline | 0.00 g |
FAQ
Are nachos gluten-free?
Traditional corn tortilla chips are naturally gluten-free, but cross-contamination can occur. Always check labels for certified gluten-free products and ensure cheese sauces don't contain hidden gluten thickeners.
How can I make nachos healthier?
Use whole-grain or baked tortilla chips, top with lean proteins like grilled chicken or beans, add fresh vegetables like tomatoes and jalapeños, and use moderate amounts of real cheese instead of processed cheese sauce.
What is the difference between nachos and tostadas?
Nachos are typically made with tortilla chips (fried or baked) topped with melted cheese and other ingredients, while tostadas use a flat, fried corn tortilla as a base, often topped with beans, meat, and fresh toppings without the melted cheese focus.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.66 kcal/g · 7% calories from protein · 2.0 g fiber · 0.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.