Publix Premium Alfredo Sauce
Packaged product Soups and Sauces Publix
Publix Premium Alfredo Sauce contains 180 kcal per 100 g. A serving, 0.25 cup, 61 g (61 g) provides about 110 kcal.
Roughly 85% of its calories come from fat, with 8% from protein and 8% 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 as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 180 kcal | |
| Total fat L | 16.4 g | 21% |
| Saturated fat L | 9.8 g | 49% |
| Trans fat L | 0 g | |
| Cholesterol L | 73.8 mg | 25% |
| Sodium L | 623 mg | 27% |
| Total carbohydrates L | 3.3 g | 1% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 0 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 3.3 g | 7% |
| Vitamin D L | 0 µg | 0% |
| Calcium L | 82 mg | 6% |
| Iron L | 0 mg | 0% |
| Potassium L | 0 mg | 0% |
% 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 8%
- Carbohydrates 8%
- Fat 85%
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
- Protein3.3 gabove the median for soups and sauces (median 2.2 g)
- Fiber0 gin the lowest quarter of soups and sauces (median 1 g)
- Sugars0 gin the lowest quarter of soups and sauces (median 3.8 g)
- Fat16.4 gin the top quarter of soups and sauces (median 2.9 g)
- Saturated fat9.8 gin the top quarter of soups and sauces (median 0.8 g)
- Sodium623 mgabove the median for soups and sauces (median 433 mg)
- Protein per 100 kcal1.8 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Publix
- Barcode
- 0041415138087
- Label serving
- 0.25 cup (61 g)
- Category
- Soups and Sauces
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
water eavy cream, cooking in 110 8-10 egg yolk, parmesan chse (pasteurized stovetopt cow's milk, cheese tures, salt, small saucepan enzymes), soybean oil omano cheese on medium made from cow's milk (pasteurized cow's milk, cheese cultures, salt, frequently, unti % daily value* enzymes), contains 2% or less of: food microwave 13% starch-modified, disodium phosphate, yeast extract, natural flavors, 30% salt, xanthan gum, garlic powder, " contains milk and eggs, microwave-s spice. 15% microwave on stirring frequen caution: bo 17% *microwaves
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Sweet And Sour Wok Sauce Woolworths | 180 | 0.67 g | 33.3 g | 3.3 g |
| Alfredo Sauce Bertolli | 180 | 3.3 g | 3.3 g | 18 g |
| Sesame Soy Sauce Kewpie | 180 | 2 g | 14 g | 12.7 g |
| Sauce Piment Sucrée Siam’s | 180 | 0 g | 44 g | 0 g |
| Cookies and cream dipped protein bar Quest | 180 | 18 g | 17 g | 9 g |
| Herring Fillets in Tomato Sauce RügenFisch | 180 | 10 g | 5 g | 13 g |
| Alfredo Sauce Wegmans Italian Classics | 180 | 3.3 g | 3.3 g | 16.4 g |
| Honey bbq sauce Sweet Baby Ray’s | 180 | 0.9 g | 43 g | 0.5 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0041415138087. License: ODbL 1.0 (Open Food Facts). Source record dated June 19, 2025. Imported November 12, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.