Cheese

Cheese

Cheese, Mexican blend

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17.9%
358 kcal

Energy

40.7%
28.5 g

Fat

85.1%
17.0 g

Saturates

1.4%
1.2 g

Sugar

29%
1.7 g

Salt

carbs
2%
fat
72%
protein
26%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 358 (1497 kJ)
18%
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
1%
Dietary Fiber 0.0 g
0%
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
41%
Saturated Fat 17.0 g
85%
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
32%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 23.5 g
47%
Essential Aminos
Histidine 735.0 mg
88%
Isoleucine 1,356.0 mg
119%
Leucine 2,170.0 mg
84%
Lysine 1,655.0 mg
73%
Methionine 600.0 mg
53%
Phenylalanine 1,200.0 mg
61%
Threonine 869.0 mg
72%
Tryptophan 355.0 mg
118%
Valine 1,511.0 mg
105%
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
13%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.3 mg
19%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.2 mg
2%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 13 mcg
3%
Vitamin B12 (cobalamin) 1 mcg
21%
Vitamin C 0.0 mg
0%
Vitamin D 21 IU
5%
Vitamin E 0 IU
1%
Vitamin K 3 mcg
3%
Minerals % Daily Value
Calcium 659.0 mg
66%
Copper 0.0 mg
1%
Fluoride 8.7 mcg
Iron 0.6 mg
3%
Magnesium 25.0 mg
6%
Manganese 0.0 mg
1%
Phosphorus 438.0 mg
44%
Potassium 85.0 mg
2%
Sodium 696.0 mg
29%
Zinc 3.0 mg
20%
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.