Nachos, NFS
Common food
Photo: Wikipedia
Nachos are a crispy, savory snack of corn tortilla chips typically smothered in melted cheese, creating a satisfying crunch with a gooey, salty, and often spicy flavor profile. Nutritionally, they are a calorie-dense food, primarily providing energy from fats and carbohydrates, with a modest amount of protein. Their signature texture is a delightful contrast between the crisp chip and the soft, melted toppings.
💚 Why it's loved
People adore nachos for their irresistible combination of salty, cheesy, and crunchy textures, making them a perfect comfort food. Their endless versatility allows for customization with countless toppings, from jalapeños to guacamole, catering to diverse tastes.
⚠️ Watch-outs & how to enjoy it better
Nachos can be high in sodium and saturated fat, potentially contributing to blood pressure and cholesterol concerns if consumed excessively. To mitigate this, opt for lighter toppings like fresh pico de gallo, use cheese sparingly or choose lower-fat varieties, and pair with a side salad to increase fiber and nutrient intake.
Key benefits
- Provides quick energy from carbohydrates
- Contains calcium from cheese toppings
- Offers a base for adding protein-rich toppings
- Can be a vehicle for vegetable toppings like peppers or beans
- A popular social food for sharing
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The dish was invented by Ignacio 'Nacho' Anaya in 1943 at the Victory Club restaurant in Piedras Negras, Mexico, for a group of American military wives who wanted a snack after the kitchen had closed.
Full nutrition (scales with serving)
| Water | 50.9 g |
| Energy | 265 kcal |
| Protein | 7.6 g |
| Total lipid (fat) | 15.8 g |
| Carbohydrate, by difference | 23.9 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 0.39 g |
| Calcium, Ca | 74.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 125 mg |
| Potassium, K | 112 mg |
| Sodium, Na | 488 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.05 mg |
| Selenium, Se | 6.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.09 mg |
| Niacin | 1.4 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 13.0 ug |
| Folic acid | 7.0 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 19.6 mg |
| Vitamin B-12 | 0.42 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 11.0 ug |
| Retinol | 11.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 2.0 ug |
| Vitamin E (alpha-tocopherol) | 2.2 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.2 ug |
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.05 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.02 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 0.23 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.70 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.16 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.07 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.5 g |
| PUFA 18:2 | 5.1 g |
| PUFA 18:3 | 0.35 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 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 | 18.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Are nachos gluten-free?
Traditional corn tortilla chips are gluten-free, but cross-contamination can occur. Always check labels for certified gluten-free products if you have celiac disease or sensitivity.
Can nachos be part of a balanced diet?
Yes, in moderation. Focus on quality ingredients: use whole-grain chips, lean protein toppings like grilled chicken or beans, and plenty of vegetables. Control portion sizes to manage calorie and fat intake.
What's the best way to reheat leftover nachos?
Spread them on a baking sheet and warm in a 350°F (175°C) oven for 5-10 minutes to re-crisp the chips. Avoid microwaving, which makes them soggy.