Cheese

Cheese, goat, hard type

Nutrition facts per 100 g · edible portion

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88 forms & preparations

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, goat, hard type's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

23%

452 kcal Calories

61%

30.5 g Protein

2.2 g Carbs

46%

35.6 g Fat

Fair nutrient density 21/100

How many beneficial nutrients Cheese, goat, hard type delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cheese, goat, hard type come from — the split across carbs, fat & protein.

452 kcal / serving

2% from carbs

Carbs 2%

2.2 g per serving
Fat 71%

35.6 g per serving
Protein 27%

30.5 g per serving

What Cheese, goat, hard type is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Riboflavin (B2)92% Copper70% Calcium69% Protein61% Phosphorus58% Vitamin A (RAE)54% Niacin (B3)15% Zinc14% Magnesium13% Thiamin (B1)12% Manganese11% Iron10% Selenium10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	2.2 g	1%
Dietary Fiber	0.0 g	0%
Total Sugars	2.2 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	35.6 g	46%
Saturated Fat	24.6 g	123%
Monounsaturated Fat	8.1 g	—
Polyunsaturated Fat	0.8 g	—
Omega-3 Fatty Acids	0.0 mg	—
Omega-6 Fatty Acids	845.0 mg	—
Butyric Acid	1,784.0 mg	—
Caproic Acid	782.0 mg	—
Caprylic Acid	961.0 mg	—
Capric Acid	3,432.0 mg	—
Lauric Acid	1,572.0 mg	—
Myristic Acid	3,609.0 mg	—
Palmitic Acid	9,312.0 mg	—
Stearic Acid	3,158.0 mg	—
Palmitoleic Acid	846.0 mg	—
Oleic Acid	7,272.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	845.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	30.5 g	61%
Histidine	832.0 mg	—
Isoleucine	1,263.0 mg	—
Leucine	2,631.0 mg	—
Lysine	2,191.0 mg	—
Methionine	813.0 mg	—
Phenylalanine	1,215.0 mg	—
Threonine	1,139.0 mg	—
Tryptophan	321.0 mg	—
Valine	2,100.0 mg	—
Alanine	526.0 mg	—
Arginine	904.0 mg	—
Aspartic Acid	1,517.0 mg	—
Cystine	139.0 mg	—
Glutamic Acid	5,688.0 mg	—
Glycine	344.0 mg	—
Proline	3,693.0 mg	—
Serine	1,172.0 mg	—
Tyrosine	1,191.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	486.0 mcg	54%
Vitamin C	0.0 mg	0%
Vitamin D	0.7 mcg	3%
Vitamin E	0.3 mg	2%
Vitamin K	3.0 mcg	3%
Thiamin (B1)	0.1 mg	12%
Riboflavin (B2)	1.2 mg	92%
Niacin (B3)	2.4 mg	15%
Vitamin B6	0.1 mg	5%
Folate (B9)	4.0 mcg	1%
Vitamin B12	0.1 mcg	5%
Pantothenic Acid (B5)	0.4 mg	8%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	895.0 mg	69%
Iron	1.9 mg	10%
Magnesium	54.0 mg	13%
Phosphorus	729.0 mg	58%
Potassium	48.0 mg	1%
Sodium	346.0 mg	15%
Zinc	1.6 mg	14%
Copper	0.6 mg	70%
Manganese	0.3 mg	11%
Selenium	5.5 mcg	10%

Sterols	Amount	% DV
Cholesterol	105.0 mg	35%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	3.7 g	—

About Cheese, goat, hard type

Cheese is a beloved dairy food made by curdling milk, usually from cows, goats, or sheep, with rennet or acid, then separating and pressing the solid curds into shape. From there, aging, added cultures, and technique create an enormous range, from soft fresh mozzarella and creamy brie to sharp aged cheddar, nutty Parmesan, washed-rind stinkers, and tangy blue cheese veined with mold. Cheese is a concentrated source of protein and calcium, along with fat, fat-soluble vitamins, and a salty, savory depth that makes it a favorite for snacking and cooking alike.

It melts into pizza, pasta, fondue, and grilled sandwiches, crumbles over salads, and stars on cheese boards with fruit, nuts, and crackers. Because flavor and firmness intensify as cheese ages and loses moisture, harder aged cheeses tend to taste much stronger than soft young ones. Wrapped in parchment or wax paper rather than plastic so it can breathe, and kept in the refrigerator, most cheese keeps for weeks, and many types freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cheese, goat, hard type?

There are 452 calories in 100 g of Cheese, goat, hard type, or about 128 calories in 1 oz (28 g).

How much protein is in Cheese, goat, hard type?

Cheese, goat, hard type contains 30.5 g of protein per 100 g.

How many carbs are in Cheese, goat, hard type?

Cheese, goat, hard type has 2.2 g of carbohydrates per 100 g.

How much fat is in Cheese, goat, hard type?

Cheese, goat, hard type provides 35.6 g of total fat per 100 g.

What is Cheese, goat, hard type a good source of?

Cheese, goat, hard type is an excellent source of Riboflavin (B2) (92% DV), Copper (70% DV), Calcium (69% DV), Protein (61% DV), Phosphorus (58% DV) and Vitamin A (RAE) (54% DV) and a good source of Niacin (B3), Zinc, Magnesium, Thiamin (B1), Manganese and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.