Cheese

Cheese

Cheese, parmesan, grated

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21.6%
431 kcal

Energy

40.9%
28.6 g

Fat

86.5%
17.3 g

Saturates

1%
0.9 g

Sugar

63.7%
3.8 g

Salt

carbs
4%
fat
60%
protein
36%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 431 (1805 kJ)
22%
from Carbohydrate 16 (68 kJ)
from Fat 257 (1078 kJ)
from Protein 154 (644 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 4.1 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 0.9 g
Sucrose 150.0 mg
Glucose 150.0 mg
Fructose 150.0 mg
Lactose 150.0 mg
Maltose 150.0 mg
Galactose 150.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 28.6 g
41%
Saturated Fat 17.3 g
87%
Butyric Acid 1,510.0 mg
Caproic Acid 565.0 mg
Caprylic Acid 52.0 mg
Capric Acid 518.0 mg
Lauric Acid 787.0 mg
Tridecylic Acid 32.0 mg
Myristic Acid 2,617.0 mg
Pentadecanoic Acid 307.0 mg
Palmitic Acid 7,388.0 mg
Margaric Acid 168.0 mg
Stearic Acid 3,251.0 mg
Arachidic Acid 68.0 mg
Behenic Acid 37.0 mg
Lignoceric Acid ~
Monounsaturated Fat 8.4 g
Myristoleic Acid 280.0 mg
15:1 ~
Palmitoleic Acid 497.0 mg
16:1 c ~
16:1 t ~
17:1 148.0 mg
Oleic Acid 7,273.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 177.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.2 g
Linoleic Acid 943.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 190.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid 41.0 mg
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 0.9 g
Omega-3 Fatty Acids 190.0 mg
Omega-6 Fatty Acids 943.0 mg
Sterols % Daily Value
Cholesterol 88.0 mg
29%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 38.5 g
77%
Essential Aminos
Histidine 1,092.0 mg
130%
Isoleucine 1,969.0 mg
173%
Leucine 3,718.0 mg
144%
Lysine 2,980.0 mg
131%
Methionine 1,016.0 mg
89%
Phenylalanine 2,081.0 mg
105%
Threonine 1,455.0 mg
121%
Tryptophan 518.0 mg
173%
Valine 2,524.0 mg
175%
Non-essential Aminos
Alanine 1,163.0 mg
Arginine 1,567.0 mg
Aspartic Acid 2,673.0 mg
Cystine 122.0 mg
Glutamic Acid 8,696.0 mg
Glycine 759.0 mg
Proline 4,622.0 mg
Serine 2,292.0 mg
Tyrosine 2,328.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 20.8 g
Ash 8.0 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 15.4 mg
Vitamin A 865 IU
17%
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 21 IU
5%
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.