Cheese

Cheese

Cheese, cream

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View Label
17.1%
342 kcal

Energy

48.9%
34.2 g

Fat

96.5%
19.3 g

Saturates

3.6%
3.2 g

Sugar

13.4%
0.8 g

Salt

carbs
5%
fat
89%
protein
7%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 342 (1431 kJ)
17%
from Carbohydrate 16 (68 kJ)
from Fat 308 (1290 kJ)
from Protein 24 (99 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 4.1 g
1%
Dietary Fiber 0.0 g
0%
Starch 0.4 g
Sugars 3.2 g
Sucrose 0.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 3,210.0 mg
Maltose 0.0 mg
Galactose 0.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 34.2 g
49%
Saturated Fat 19.3 g
96%
Butyric Acid 998.0 mg
Caproic Acid 294.0 mg
Caprylic Acid 356.0 mg
Capric Acid 825.0 mg
Lauric Acid 919.0 mg
Tridecylic Acid ~
Myristic Acid 3,042.0 mg
Pentadecanoic Acid 312.0 mg
Palmitic Acid 8,497.0 mg
Margaric Acid 175.0 mg
Stearic Acid 3,823.0 mg
Arachidic Acid 50.0 mg
Behenic Acid 0.0 mg
Lignoceric Acid ~
Monounsaturated Fat 8.6 g
Myristoleic Acid 249.0 mg
15:1 0.0 mg
Palmitoleic Acid 448.0 mg
16:1 c ~
16:1 t ~
17:1 0.0 mg
Oleic Acid 7,923.0 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 1.4 g
Linoleic Acid 1,032.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 173.0 mg
alpha-Linolenic Acid 173.0 mg
gamma-Linolenic acid 0.0 mg
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 58.0 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 173.0 mg
Omega-6 Fatty Acids 1,032.0 mg
Sterols % Daily Value
Cholesterol 110.0 mg
37%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 5.9 g
12%
Essential Aminos
Histidine 175.0 mg
21%
Isoleucine 324.0 mg
28%
Leucine 657.0 mg
25%
Lysine 567.0 mg
25%
Methionine 191.0 mg
17%
Phenylalanine 291.0 mg
15%
Threonine 233.0 mg
19%
Tryptophan 69.0 mg
23%
Valine 395.0 mg
27%
Non-essential Aminos
Alanine 184.0 mg
Arginine 235.0 mg
Aspartic Acid 514.0 mg
Cystine 42.0 mg
Glutamic Acid 1,304.0 mg
Glycine 142.0 mg
Proline 665.0 mg
Serine 374.0 mg
Tyrosine 303.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 54.4 g
Ash 1.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.7 mg
Choline 27.2 mg
Vitamin A 1,343 IU
27%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.1 mg
7%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.6 mg
6%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 11 mcg
3%
Vitamin B12 (cobalamin) 0 mcg
4%
Vitamin C 0.0 mg
0%
Vitamin D 25 IU
6%
Vitamin E 0 IU
1%
Vitamin K 3 mcg
4%
Minerals % Daily Value
Calcium 98.0 mg
10%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.4 mg
2%
Magnesium 9.0 mg
2%
Manganese 0.0 mg
1%
Phosphorus 106.0 mg
11%
Potassium 138.0 mg
4%
Sodium 321.0 mg
13%
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.