Cheese

Cheese, goat, soft 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, soft 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.

13%

268 kcal Calories

37%

18.5 g Protein

0.9 g Carbs

27%

21.1 g Fat

Fair nutrient density 20/100

How many beneficial nutrients Cheese, goat, soft 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, soft type come from — the split across carbs, fat & protein.

268 kcal / serving

1% from carbs

Carbs 1%

0.9 g per serving
Fat 71%

21.1 g per serving
Protein 28%

18.5 g per serving

What Cheese, goat, soft 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).

Copper81% Protein37% Vitamin A (RAE)32% Riboflavin (B2)29% Phosphorus20% Vitamin B615% Pantothenic Acid (B5)14% Calcium11% Iron11%

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	0.9 g	0%
Dietary Fiber	0.0 g	0%
Total Sugars	0.9 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	21.1 g	27%
Saturated Fat	14.6 g	73%
Monounsaturated Fat	4.8 g	—
Polyunsaturated Fat	0.5 g	—
Omega-3 Fatty Acids	0.0 mg	—
Omega-6 Fatty Acids	501.0 mg	—
Butyric Acid	1,057.0 mg	—
Caproic Acid	463.0 mg	—
Caprylic Acid	569.0 mg	—
Capric Acid	2,033.0 mg	—
Lauric Acid	931.0 mg	—
Myristic Acid	2,137.0 mg	—
Palmitic Acid	5,515.0 mg	—
Stearic Acid	1,870.0 mg	—
Palmitoleic Acid	501.0 mg	—
Oleic Acid	4,307.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	501.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	18.5 g	37%
Histidine	505.0 mg	—
Isoleucine	766.0 mg	—
Leucine	1,597.0 mg	—
Lysine	1,330.0 mg	—
Methionine	494.0 mg	—
Phenylalanine	737.0 mg	—
Threonine	691.0 mg	—
Tryptophan	195.0 mg	—
Valine	1,274.0 mg	—
Alanine	319.0 mg	—
Arginine	549.0 mg	—
Aspartic Acid	920.0 mg	—
Cystine	84.0 mg	—
Glutamic Acid	3,452.0 mg	—
Glycine	209.0 mg	—
Proline	2,241.0 mg	—
Serine	711.0 mg	—
Tyrosine	723.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	288.0 mcg	32%
Vitamin C	0.0 mg	0%
Vitamin D	0.4 mcg	2%
Vitamin E	0.2 mg	1%
Vitamin K	1.8 mcg	2%
Thiamin (B1)	0.1 mg	6%
Riboflavin (B2)	0.4 mg	29%
Niacin (B3)	0.4 mg	3%
Vitamin B6	0.3 mg	15%
Folate (B9)	12.0 mcg	3%
Vitamin B12	0.2 mcg	8%
Pantothenic Acid (B5)	0.7 mg	14%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	140.0 mg	11%
Iron	1.9 mg	11%
Magnesium	16.0 mg	4%
Phosphorus	256.0 mg	20%
Potassium	26.0 mg	1%
Sodium	368.0 mg	16%
Zinc	0.9 mg	8%
Copper	0.7 mg	81%
Manganese	0.1 mg	4%
Selenium	2.8 mcg	5%

Sterols	Amount	% DV
Cholesterol	46.0 mg	15%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	1.6 g	—

About Cheese, goat, soft 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, soft type?

There are 268 calories in 100 g of Cheese, goat, soft type, or about 76 calories in 1 oz (28 g).

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

Cheese, goat, soft type contains 18.5 g of protein per 100 g.

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

Cheese, goat, soft type has 0.9 g of carbohydrates per 100 g.

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

Cheese, goat, soft type provides 21.1 g of total fat per 100 g.

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

Cheese, goat, soft type is an excellent source of Copper (81% DV), Protein (37% DV), Vitamin A (RAE) (32% DV), Riboflavin (B2) (29% DV) and Phosphorus (20% DV) and a good source of Vitamin B6, Pantothenic Acid (B5), Calcium and Iron (per 100 g). Daily Values are based on a 2,000-calorie diet.