Cheese

Cheese

Cheese, cheddar

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View Label
20.1%
402 kcal

Energy

47.3%
33.1 g

Fat

105.5%
21.1 g

Saturates

0.6%
0.5 g

Sugar

25.9%
1.6 g

Salt

carbs
1%
fat
74%
protein
25%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 402 (1684 kJ)
20%
from Carbohydrate 5 (21 kJ)
from Fat 298 (1249 kJ)
from Protein 100 (417 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 1.3 g
0%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 0.5 g
Sucrose 240.0 mg
Glucose ~
Fructose ~
Lactose 230.0 mg
Maltose 150.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 33.1 g
47%
Saturated Fat 21.1 g
105%
Butyric Acid 1,046.0 mg
Caproic Acid 529.0 mg
Caprylic Acid 279.0 mg
Capric Acid 600.0 mg
Lauric Acid 541.0 mg
Tridecylic Acid ~
Myristic Acid 3,330.0 mg
Pentadecanoic Acid ~
Palmitic Acid 9,803.0 mg
Margaric Acid ~
Stearic Acid 4,007.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 9.4 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 1,004.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 7,905.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.9 g
Linoleic Acid 577.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 365.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat 0.9 g
Omega-3 Fatty Acids 365.0 mg
Omega-6 Fatty Acids 577.0 mg
Sterols % Daily Value
Cholesterol 105.0 mg
35%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 24.9 g
50%
Essential Aminos
Histidine 874.0 mg
104%
Isoleucine 1,546.0 mg
136%
Leucine 2,385.0 mg
92%
Lysine 2,072.0 mg
91%
Methionine 652.0 mg
57%
Phenylalanine 1,311.0 mg
66%
Threonine 886.0 mg
74%
Tryptophan 320.0 mg
107%
Valine 1,663.0 mg
115%
Non-essential Aminos
Alanine 703.0 mg
Arginine 941.0 mg
Aspartic Acid 1,600.0 mg
Cystine 125.0 mg
Glutamic Acid 6,092.0 mg
Glycine 429.0 mg
Proline 2,806.0 mg
Serine 1,456.0 mg
Tyrosine 1,202.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 36.8 g
Ash 3.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.7 mg
Choline 16.5 mg
Vitamin A 1,002 IU
20%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.4 mg
22%
Vitamin B3 (niacin) 0.1 mg
0%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 18 mcg
5%
Vitamin B12 (cobalamin) 1 mcg
14%
Vitamin C 0.0 mg
0%
Vitamin D 24 IU
6%
Vitamin E 0 IU
1%
Vitamin K 3 mcg
4%
Minerals % Daily Value
Calcium 721.0 mg
72%
Copper 0.0 mg
2%
Fluoride 34.9 mcg
Iron 0.7 mg
4%
Magnesium 28.0 mg
7%
Manganese 0.0 mg
1%
Phosphorus 512.0 mg
51%
Potassium 98.0 mg
3%
Sodium 621.0 mg
26%
Zinc 3.1 mg
21%
Cheese

About Cheese

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Read More

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.