Buffalo-Style Chicken Breast Dip
Packaged product Soups and Sauces Publix
Buffalo-Style Chicken Breast Dip contains 172 kcal per 100 g. A serving, 1 serving, 29 g (29 g) provides about 50 kcal.
Roughly 57% of its calories come from fat, with 34% from protein and 9% from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 120 kcal per 100 g across 28,299 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 172 kcal | |
| Total fat L | 10.3 g | 13% |
| Saturated fat L | 3.5 g | 17% |
| Trans fat L | 0 g | |
| Cholesterol L | 52 mg | 17% |
| Sodium L | 966 mg | 42% |
| Total carbohydrates L | 3.5 g | 1% |
| Dietary fiber | not reported | |
| Total sugars | not reported | |
| Added sugars L | 0 g | 0% |
| Protein L | 13.8 g | 28% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| Niacin (B3) L | 0 mg | 0% |
| Choline L | 0 mg | 0% |
| Calcium L | 34.5 mg | 3% |
| Iron L | 0.34 mg | 2% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 207 mg | 4% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
| Iodine L | 0 µg | 0% |
| Fluoride L | 0 µg | |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 34%
- Carbohydrates 9%
- Fat 57%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein13.8 gin the top quarter of soups and sauces (median 2.2 g)
- Fat10.3 gin the top quarter of soups and sauces (median 2.9 g)
- Saturated fat3.5 gin the top quarter of soups and sauces (median 0.8 g)
- Sodium966 mgin the top quarter of soups and sauces (median 433 mg)
- Protein per 100 kcal8 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Other components (1)
| Caffeine L | 0 mg |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 172 kcal | 172 kcal |
| Protein | 13.8 g | 13.8 g |
| Carbohydrates | 3.1 g | 3.5 g |
| Fat | 10.3 g | 10.3 g |
| Fiber | n/a | n/a |
| Sugars | n/a | n/a |
| Sodium | 828 mg | 966 mg |
Product details
- Brand
- Publix
- Barcode
- 0041415415621
- Quantity
- 29 g
- Label serving
- 1 serving (29 g)
- Category
- Soups and Sauces
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
COOKED CHICKEN BREAST MEAT (WITH WATER, SALT, SODIUM PHOSPHATE), NEUFCHATEL CHEESE (PASTEURIZED CULTURED MILK AND CREAM, SALT, XANTHAN AND/OR CAROB BEAN AND/OR GUAR GUMS), HOT SAUCE [DISTILLED VINEGAR, AGED CAYENNE RED PEPPER, SALT, WATER, CANOLA OIL, PAP
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: VinegarSaltRapeseed (canola) oilCream
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|---|---|---|---|---|
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2078419. License: CC0 1.0 (U.S. public domain). Source record dated October 5, 2018. Imported November 6, 2026.
- Open Food Facts, record 0041415415621. License: ODbL 1.0 (Open Food Facts). Source record dated April 28, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.