Cheese

Cheese

Cheese, cottage, nonfat, uncreamed, dry, large or small curd

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3.6%
72 kcal

Energy

0.4%
0.3 g

Fat

0.8%
0.2 g

Saturates

2.1%
1.9 g

Sugar

13.8%
0.8 g

Salt

carbs
38%
fat
4%
protein
58%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 72 (303 kJ)
4%
from Carbohydrate 27 (112 kJ)
from Fat 3 (11 kJ)
from Protein 41 (173 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 6.7 g
2%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 1.9 g
Sucrose 0.0 mg
Glucose 290.0 mg
Fructose 0.0 mg
Lactose 1,560.0 mg
Maltose 0.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 0.3 g
0%
Saturated Fat 0.2 g
1%
Butyric Acid 7.0 mg
Caproic Acid 2.0 mg
Caprylic Acid 5.0 mg
Capric Acid 9.0 mg
Lauric Acid 6.0 mg
Tridecylic Acid ~
Myristic Acid 20.0 mg
Pentadecanoic Acid 0.0 mg
Palmitic Acid 70.0 mg
Margaric Acid 0.0 mg
Stearic Acid 50.0 mg
Arachidic Acid 0.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid 0.0 mg
Monounsaturated Fat 0.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 12.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 67.0 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 0.0 mg
Polyunsaturated Fat 0.0 g
Linoleic Acid 3.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 0.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid 0.0 mg
Eicosatrienoic Acid 0.0 mg
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 ~
Omega-3 Fatty Acids 0.0 mg
Omega-6 Fatty Acids 3.0 mg
Sterols % Daily Value
Cholesterol 7.0 mg
2%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 10.3 g
21%
Essential Aminos
Histidine 303.0 mg
36%
Isoleucine 549.0 mg
48%
Leucine 1,037.0 mg
40%
Lysine 868.0 mg
38%
Methionine 250.0 mg
22%
Phenylalanine 536.0 mg
27%
Threonine 465.0 mg
39%
Tryptophan 137.0 mg
46%
Valine 695.0 mg
48%
Non-essential Aminos
Alanine 357.0 mg
Arginine 462.0 mg
Aspartic Acid 841.0 mg
Cystine 61.0 mg
Glutamic Acid 2,419.0 mg
Glycine 206.0 mg
Proline 1,142.0 mg
Serine 594.0 mg
Tyrosine 561.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 81.0 g
Ash 1.7 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.9 mg
Choline 17.9 mg
Vitamin A 8 IU
0%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.2 mg
13%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.0 mg
1%
Vitamin B9 (folate) 9 mcg
2%
Vitamin B12 (cobalamin) 0 mcg
8%
Vitamin C 0.0 mg
0%
Vitamin D 0 IU
0%
Vitamin E 0 IU
0%
Vitamin K 0 mcg
0%
Minerals % Daily Value
Calcium 86.0 mg
9%
Copper 0.0 mg
2%
Fluoride 31.6 mcg
Iron 0.2 mg
1%
Magnesium 11.0 mg
3%
Manganese 0.0 mg
1%
Phosphorus 190.0 mg
19%
Potassium 137.0 mg
4%
Sodium 330.0 mg
14%
Zinc 0.5 mg
3%
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.