Cheese

Cheese

Cheese, parmesan, dry grated, reduced fat

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13.3%
265 kcal

Energy

28.6%
20.0 g

Fat

66.6%
13.3 g

Saturates

0%
0.0 g

Sugar

63.7%
3.8 g

Salt

carbs
2%
fat
68%
protein
30%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 265 (1111 kJ)
13%
from Carbohydrate 5 (23 kJ)
from Fat 180 (754 kJ)
from Protein 80 (335 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 1.4 g
0%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 0.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 20.0 g
29%
Saturated Fat 13.3 g
67%
Butyric Acid 1,054.0 mg
Caproic Acid 395.0 mg
Caprylic Acid 211.0 mg
Capric Acid 526.0 mg
Lauric Acid 709.0 mg
Tridecylic Acid ~
Myristic Acid 2,362.0 mg
Pentadecanoic Acid ~
Palmitic Acid 5,653.0 mg
Margaric Acid ~
Stearic Acid 1,868.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 6.1 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 320.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,402.0 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 0.5 g
Linoleic Acid 221.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 241.0 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 241.0 mg
Omega-6 Fatty Acids 221.0 mg
Sterols % Daily Value
Cholesterol 88.0 mg
29%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 20.0 g
40%
Essential Aminos
Histidine 752.0 mg
90%
Isoleucine 1,200.0 mg
105%
Leucine 2,983.0 mg
116%
Lysine 2,459.0 mg
108%
Methionine 369.0 mg
32%
Phenylalanine 1,604.0 mg
81%
Threonine 1,519.0 mg
127%
Tryptophan 240.0 mg
80%
Valine 1,498.0 mg
104%
Non-essential Aminos
Alanine 956.0 mg
Arginine 1,324.0 mg
Aspartic Acid 1,963.0 mg
Cystine 28.0 mg
Glutamic Acid 7,279.0 mg
Glycine 598.0 mg
Proline 3,231.0 mg
Serine 1,614.0 mg
Tyrosine 1,968.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 50.6 g
Ash 8.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 20.7 mg
Vitamin A 605 IU
12%
Vitamin B1 (thiamine) 0.0 mg
2%
Vitamin B2 (riboflavin) 0.5 mg
29%
Vitamin B3 (niacin) 0.1 mg
1%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 10 mcg
3%
Vitamin B12 (cobalamin) 2 mcg
38%
Vitamin C 0.0 mg
0%
Vitamin D 15 IU
4%
Vitamin E 0 IU
1%
Vitamin K 2 mcg
2%
Minerals % Daily Value
Calcium 1,109.0 mg
111%
Copper 0.2 mg
12%
Fluoride ~
Iron 0.9 mg
5%
Magnesium 38.0 mg
10%
Manganese 0.1 mg
4%
Phosphorus 729.0 mg
73%
Potassium 125.0 mg
4%
Sodium 1,529.0 mg
64%
Zinc 3.9 mg
26%
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.