QDOBA Sour Cream Calories

Short answer

QDOBA sour cream has 50 calories in the documented 1-ounce, or 28-gram, serving. That row also lists 5 grams of total fat, 3 grams of saturated fat, 15 milligrams of cholesterol, 3 grams of carbs, 1 gram of sugar, 1 gram of protein, and 10 milligrams of sodium. The allergen code is M for milk.

Those values cover sour cream alone. They do not include a bowl, burrito, taco, quesadilla, salad, tortilla, rice, beans, meat, queso, cheese, guacamole, salsa, chips, dressing, side, dessert, or drink. Add the topping to the rest of the documented components instead of treating 50 calories as the total for an entree.

Source context: this article uses QDOBA source metadata with a nutrition PDF date of 2026-06-15 and saved ordering-menu snapshots from 2026-06-25.

What is in the documented sour cream row

Most of the displayed calories in the one-ounce row come with its 5 grams of fat. The same serving lists 3 grams of saturated fat, while its 3 grams of carbs and 1 gram of protein are comparatively small. These printed fields are more useful than guessing nutrition from the color, thickness, or size of a spoonful.

The row lists only 10 milligrams of sodium, but that does not make a complete QDOBA meal low in sodium. Tortillas, proteins, rice, beans, queso, cheese, sauces, chips, and dressings each contribute their own amount. The QDOBA sodium planning guide explains how to total the full build field by field.

Restaurant nutrition numbers are published for defined portions and are rounded. A served scoop can be a little smaller or larger than one ounce, and a side cup may contain more than a single documented serving. The row is a repeatable planning baseline, not a promise that every visual portion weighs exactly 28 grams.

• One documented serving: 1 ounce or 28 grams.
• Per serving: 50 calories, 5 grams of fat, and 3 grams of carbs.
• Allergen field: milk.

Half, regular, and double portion estimates

If half of the documented one-ounce serving is eaten, a simple proportional estimate is 25 calories, 2.5 grams of fat, 1.5 grams of saturated fat, about 1.5 grams of carbs, and 5 milligrams of sodium. Those calculated fractions are estimates from the full row; they are not separately published restaurant values.

Two full documented servings total 100 calories, 10 grams of fat, 6 grams of saturated fat, 30 milligrams of cholesterol, 6 grams of carbs, 2 grams of sugar, 2 grams of protein, and 20 milligrams of sodium. Count two servings only when two ounces is a reasonable match for the amount actually eaten.

Ordering sour cream on the side can make the amount easier to observe, but a container still does not prove its weight. If some remains, estimate the fraction eaten. If the meal is shared, divide the consumed amount among diners rather than charging every person with a full serving automatically.

Sour cream compared with salsa, queso, and guacamole

Sour cream and salsa do different jobs in a meal, and their documented portions differ. The local one-ounce salsa rows range from 5 to 25 calories, while one ounce of sour cream lists 50. Replacing some sour cream with salsa can reduce the calculated subtotal, but the chosen salsa still has its own sodium and nutrition fields to count.

Three-Cheese Queso and Queso Diablo use two- and four-ounce source rows, while guacamole also has separate portion rows. Comparing 50 calories for one ounce of sour cream directly with a larger serving of another topping can be misleading. Match serving sizes first, then compare calories, fat, sodium, carbs, protein, allergens, and the amount likely to be eaten.

The QDOBA queso calorie guide and QDOBA guacamole calorie guide show their documented sizes. There is no universal best choice: the useful comparison depends on portion, dietary needs, allergens, taste, and the rest of the order.

How sour cream changes a bowl or burrito total

For a custom bowl, total the rice or other base, beans, protein, vegetables, cheese or queso, guacamole, salsa, dressing, and every extra first. Then add 50 calories if one documented sour cream serving is the chosen assumption. A bowl has no automatic fixed total because ingredient selection and served portions vary.

A burrito uses the same component-by-component method and also needs its tortilla counted. The flour tortilla calorie article documents why the wrap is a separate line, while the bowl versus burrito guide helps compare complete builds without labeling every bowl or burrito with one number.

For tacos, decide whether the one-ounce assumption describes the sour cream spread across the whole order or an amount placed on each taco. Add it once in the first case and once per actual serving in the second. For salads and nachos, dressing, tortilla strips, chips, queso, and shell components remain separate even when sour cream is included.

Milk allergen and dietary context

The official source row marks sour cream with M for milk. It should not be treated as dairy-free or vegan. The calorie number cannot answer whether the topping fits an allergy, intolerance, religious practice, medical plan, or personal dietary pattern.

An allergen code identifies the listed source context but does not guarantee the absence or presence of every cross-contact pathway. Shared utensils, counters, gloves, storage, preparation areas, substitutions, and recipe updates can matter. Other components in the same meal may also contain milk or different listed allergens.

When an allergy or medical requirement matters, review current official materials through the nutrition and dietary source page, ask the restaurant about current handling, and consult a qualified professional as appropriate. This article supports arithmetic; it does not provide a safety clearance.

Source dates, availability, and practical tracking

QDOBA can update recipes, portions, suppliers, nutrition materials, and menu availability after the saved source date. A location can also prepare or serve a custom order differently. Use the current official channel when an ingredient, allergen, or menu decision depends on what is available today.

For practical calorie tracking, write down the assumed number of one-ounce servings and keep the assumption consistent. If the amount looks different on another visit, adjust the estimated fraction rather than changing the nutrition row itself. That keeps source data separate from the uncertainty of a restaurant portion.

Finally, evaluate the complete meal. Removing a 50-calorie topping does not automatically make a large entree low calorie, and keeping it does not define the whole order. The lower-calorie order planning guide offers complete-build examples while the calculator lets every chosen component remain visible.