Cheese

Cheese, low fat, cheddar or colby

Nutrition facts per 100 g · edible portion

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, low fat, cheddar or colby'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.

173 kcal Calories

49%

24.4 g Protein

1.9 g Carbs

7.0 g Fat

Good nutrient density 24/100

How many beneficial nutrients Cheese, low fat, cheddar or colby 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, low fat, cheddar or colby come from — the split across carbs, fat & protein.

173 kcal / serving

5% from carbs

Carbs 5%

1.9 g per serving
Fat 37%

7.0 g per serving
Protein 58%

24.4 g per serving

What Cheese, low fat, cheddar or colby 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).

Protein49% Phosphorus39% Calcium32% Selenium26% Vitamin B1220% Riboflavin (B2)17% Zinc17%

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	1.9 g	1%
Dietary Fiber	0.0 g	0%
Total Sugars	0.5 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	7.0 g	9%
Saturated Fat	4.3 g	22%
Monounsaturated Fat	2.1 g	—
Polyunsaturated Fat	0.2 g	—
Omega-3 Fatty Acids	67.0 mg	—
Omega-6 Fatty Acids	156.0 mg	—
Butyric Acid	222.0 mg	—
Caproic Acid	63.0 mg	—
Caprylic Acid	72.0 mg	—
Capric Acid	137.0 mg	—
Lauric Acid	101.0 mg	—
Myristic Acid	889.0 mg	—
Palmitic Acid	1,984.0 mg	—
Stearic Acid	873.0 mg	—
Palmitoleic Acid	231.0 mg	—
Oleic Acid	1,851.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	156.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	24.4 g	49%
Histidine	786.0 mg	—
Isoleucine	1,389.0 mg	—
Leucine	2,145.0 mg	—
Lysine	1,866.0 mg	—
Methionine	588.0 mg	—
Phenylalanine	1,179.0 mg	—
Threonine	798.0 mg	—
Tryptophan	286.0 mg	—
Valine	1,496.0 mg	—
Alanine	633.0 mg	—
Arginine	847.0 mg	—
Aspartic Acid	1,439.0 mg	—
Cystine	111.0 mg	—
Glutamic Acid	5,480.0 mg	—
Glycine	385.0 mg	—
Proline	2,526.0 mg	—
Serine	1,309.0 mg	—
Tyrosine	1,080.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	60.0 mcg	7%
Vitamin C	0.0 mg	0%
Vitamin D	0.1 mcg	1%
Vitamin E	0.1 mg	0%
Vitamin K	0.6 mcg	1%
Thiamin (B1)	0.0 mg	1%
Riboflavin (B2)	0.2 mg	17%
Niacin (B3)	0.1 mg	0%
Vitamin B6	0.0 mg	3%
Folate (B9)	11.0 mcg	3%
Vitamin B12	0.5 mcg	20%
Pantothenic Acid (B5)	0.2 mg	4%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	415.0 mg	32%
Iron	0.4 mg	2%
Magnesium	16.0 mg	4%
Phosphorus	484.0 mg	39%
Potassium	66.0 mg	1%
Sodium	612.0 mg	27%
Zinc	1.8 mg	17%
Copper	0.0 mg	2%
Manganese	0.0 mg	0%
Selenium	14.5 mcg	26%
Fluoride	34.9 mcg	—

Sterols	Amount	% DV
Cholesterol	21.0 mg	7%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	3.6 g	—

About Cheese, low fat, cheddar or colby

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, low fat, cheddar or colby?

There are 173 calories in 100 g of Cheese, low fat, cheddar or colby, or about 49 calories in 1 oz (28 g).

How much protein is in Cheese, low fat, cheddar or colby?

Cheese, low fat, cheddar or colby contains 24.4 g of protein per 100 g.

How many carbs are in Cheese, low fat, cheddar or colby?

Cheese, low fat, cheddar or colby has 1.9 g of carbohydrates per 100 g.

How much fat is in Cheese, low fat, cheddar or colby?

Cheese, low fat, cheddar or colby provides 7.0 g of total fat per 100 g.

What is Cheese, low fat, cheddar or colby a good source of?

Cheese, low fat, cheddar or colby is an excellent source of Protein (49% DV), Phosphorus (39% DV), Calcium (32% DV), Selenium (26% DV) and Vitamin B12 (20% DV) and a good source of Riboflavin (B2) and Zinc (per 100 g). Daily Values are based on a 2,000-calorie diet.