![Cheese](https://foodnutri.com/web/img/foods/cheese.png)
Cheese
Cheese, Mexican blend
358 kcal
Energy
28.5 g
Fat
17.0 g
Saturates
1.2 g
Sugar
1.7 g
Salt
![carbs](https://foodnutri.com//web/img/carbs.png)
![fat](https://foodnutri.com//web/img/fat.png)
![protein](https://foodnutri.com//web/img/protein.png)
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 358 (1497 kJ) | |
from Carbohydrate | 7 (29 kJ) | |
from Fat | 257 (1074 kJ) | |
from Protein | 94 (394 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 1.8 g | |
Dietary Fiber | 0.0 g | |
Starch | ~ | |
Sugars | 1.2 g | |
Sucrose | 200.0 mg | |
Glucose | 420.0 mg | |
Fructose | 110.0 mg | |
Lactose | 220.0 mg | |
Maltose | 170.0 mg | |
Galactose | 110.0 mg |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 28.5 g | |
Saturated Fat | 17.0 g | |
Butyric Acid | 922.0 mg | |
Caproic Acid | 417.0 mg | |
Caprylic Acid | 271.0 mg | |
Capric Acid | 568.0 mg | |
Lauric Acid | 527.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 3,026.0 mg | |
Pentadecanoic Acid | ~ | |
Palmitic Acid | 7,925.0 mg | |
Margaric Acid | ~ | |
Stearic Acid | 3,372.0 mg | |
Arachidic Acid | ~ | |
Behenic Acid | ~ | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 7.9 g | |
Myristoleic Acid | ~ | |
15:1 | ~ | |
Palmitoleic Acid | 857.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | 7,015.0 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 | 0.9 g | |
Linoleic Acid | 532.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 332.0 mg | |
alpha-Linolenic Acid | ~ | |
gamma-Linolenic acid | ~ | |
Parinaric Acid | 0.0 mg | |
Eicosadienoic Acid | ~ | |
Eicosatrienoic Acid | ~ | |
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 | 332.0 mg | |
Omega-6 Fatty Acids | 532.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 95.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 23.5 g | |
Essential Aminos | ||
Histidine | 735.0 mg | |
Isoleucine | 1,356.0 mg | |
Leucine | 2,170.0 mg | |
Lysine | 1,655.0 mg | |
Methionine | 600.0 mg | |
Phenylalanine | 1,200.0 mg | |
Threonine | 869.0 mg | |
Tryptophan | 355.0 mg | |
Valine | 1,511.0 mg | |
Non-essential Aminos | ||
Alanine | 650.0 mg | |
Arginine | 785.0 mg | |
Aspartic Acid | 1,570.0 mg | |
Cystine | 117.0 mg | |
Glutamic Acid | 5,403.0 mg | |
Glycine | 403.0 mg | |
Proline | 2,580.0 mg | |
Serine | 1,198.0 mg | |
Tyrosine | 1,122.0 mg |
Other Nutrients % Daily Value | |
---|---|
Alcohol | 0.0 g |
Water | 42.5 g |
Ash | 3.7 g |
Caffiene | 0.0 mg |
Theobromine | 0.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | 0.2 mg | |
Choline | 15.7 mg | |
Vitamin A | 659 IU | |
Vitamin B1 (thiamine) | 0.0 mg | |
Vitamin B2 (riboflavin) | 0.3 mg | |
Vitamin B3 (niacin) | 0.1 mg | |
Vitamin B5 (pantothenic acid) | 0.2 mg | |
Vitamin B6 (pyridoxine) | 0.1 mg | |
Vitamin B9 (folate) | 13 mcg | |
Vitamin B12 (cobalamin) | 1 mcg | |
Vitamin C | 0.0 mg | |
Vitamin D | 21 IU | |
Vitamin E | 0 IU | |
Vitamin K | 3 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 659.0 mg | |
Copper | 0.0 mg | |
Fluoride | 8.7 mcg | |
Iron | 0.6 mg | |
Magnesium | 25.0 mg | |
Manganese | 0.0 mg | |
Phosphorus | 438.0 mg | |
Potassium | 85.0 mg | |
Sodium | 696.0 mg | |
Zinc | 3.0 mg |
![Cheese](https://foodnutri.com/web/img/ids/631.png)
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.