Cheese

Cheese

Cheese, mozzarella, whole milk

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15%
300 kcal

Energy

31.9%
22.4 g

Fat

65.8%
13.2 g

Saturates

1.1%
1.0 g

Sugar

26.1%
1.6 g

Salt

carbs
3%
fat
67%
protein
30%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 300 (1254 kJ)
15%
from Carbohydrate 9 (37 kJ)
from Fat 201 (842 kJ)
from Protein 89 (371 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.2 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 1.0 g
Sucrose 30.0 mg
Glucose 560.0 mg
Fructose 150.0 mg
Lactose 70.0 mg
Maltose 80.0 mg
Galactose 150.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 22.4 g
32%
Saturated Fat 13.2 g
66%
Butyric Acid 805.0 mg
Caproic Acid 446.0 mg
Caprylic Acid 257.0 mg
Capric Acid 582.0 mg
Lauric Acid 690.0 mg
Tridecylic Acid ~
Myristic Acid 2,189.0 mg
Pentadecanoic Acid ~
Palmitic Acid 5,331.0 mg
Margaric Acid ~
Stearic Acid 2,442.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.6 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 597.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,649.0 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 0.8 g
Linoleic Acid 393.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 372.0 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 372.0 mg
Omega-6 Fatty Acids 393.0 mg
Sterols % Daily Value
Cholesterol 79.0 mg
26%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 22.2 g
44%
Essential Aminos
Histidine 515.0 mg
61%
Isoleucine 1,135.0 mg
100%
Leucine 1,826.0 mg
71%
Lysine 965.0 mg
42%
Methionine 515.0 mg
45%
Phenylalanine 1,011.0 mg
51%
Threonine 983.0 mg
82%
Tryptophan 515.0 mg
172%
Valine 1,322.0 mg
92%
Non-essential Aminos
Alanine 707.0 mg
Arginine 515.0 mg
Aspartic Acid 1,633.0 mg
Cystine 115.0 mg
Glutamic Acid 4,458.0 mg
Glycine 515.0 mg
Proline 2,351.0 mg
Serine 735.0 mg
Tyrosine 1,043.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 50.0 g
Ash 3.3 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 15.4 mg
Vitamin A 676 IU
14%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 7 mcg
2%
Vitamin B12 (cobalamin) 2 mcg
38%
Vitamin C 0.0 mg
0%
Vitamin D 16 IU
4%
Vitamin E 0 IU
1%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 505.0 mg
51%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.4 mg
2%
Magnesium 20.0 mg
5%
Manganese 0.0 mg
2%
Phosphorus 354.0 mg
35%
Potassium 76.0 mg
2%
Sodium 627.0 mg
26%
Zinc 2.9 mg
19%
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.