Cheese

Cheese

Cheese, pasteurized process, American, fortified with vitamin D

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18.6%
371 kcal

Energy

45.4%
31.8 g

Fat

90.3%
18.1 g

Saturates

2.5%
2.3 g

Sugar

69.6%
4.2 g

Salt

carbs
4%
fat
76%
protein
20%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 371 (1553 kJ)
19%
from Carbohydrate 15 (62 kJ)
from Fat 286 (1198 kJ)
from Protein 73 (304 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 3.7 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 2.3 g
Sucrose 0.0 mg
Glucose 0.0 mg
Fructose 0.0 mg
Lactose 2,150.0 mg
Maltose 0.0 mg
Galactose 110.0 mg
Fats & Fatty Acids % Daily Value
Total Fat 31.8 g
45%
Saturated Fat 18.1 g
90%
Butyric Acid 615.0 mg
Caproic Acid 509.0 mg
Caprylic Acid 332.0 mg
Capric Acid 802.0 mg
Lauric Acid 884.0 mg
Tridecylic Acid ~
Myristic Acid 2,937.0 mg
Pentadecanoic Acid 311.0 mg
Palmitic Acid 8,161.0 mg
Margaric Acid 190.0 mg
Stearic Acid 3,222.0 mg
Arachidic Acid 47.0 mg
Behenic Acid 21.0 mg
Lignoceric Acid 9.0 mg
Monounsaturated Fat 8.2 g
Myristoleic Acid 245.0 mg
15:1 0.0 mg
Palmitoleic Acid 500.0 mg
16:1 c 394.0 mg
16:1 t 106.0 mg
17:1 61.0 mg
Oleic Acid 7,204.0 mg
18:1 c 6,360.0 mg
18:1 t 844.0 mg
Gadoleic Acid 224.0 mg
Erucic Acid 1.0 mg
22:1 c 1.0 mg
22:1 t 0.0 mg
Nervonic Acid 1.0 mg
Polyunsaturated Fat 1.3 g
Linoleic Acid 1,003.0 mg
18:2 CLAs 18.0 mg
18:2 n-6 c,c 790.0 mg
18:2 t,t ~
18:2 i ~
18:2 t 194.0 mg
Linolenic Acid 138.0 mg
alpha-Linolenic Acid 137.0 mg
gamma-Linolenic acid 1.0 mg
Parinaric Acid 7.0 mg
Eicosadienoic Acid 9.0 mg
Eicosatrienoic Acid 34.0 mg
20:3 n-3 1.0 mg
Dihomo-gamma-linolenic acid 33.0 mg
Arachidonic Acid 45.0 mg
20:4 n-6 ~
Timnodonic Acid 12.0 mg
Clupanodonic Acid 21.0 mg
Docosahexaenoic Acid 6.0 mg
Trans Fat 1.1 g
Omega-3 Fatty Acids 138.0 mg
Omega-6 Fatty Acids 1,003.0 mg
Sterols % Daily Value
Cholesterol 100.0 mg
33%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 18.1 g
36%
Essential Aminos
Histidine 546.0 mg
65%
Isoleucine 938.0 mg
82%
Leucine 1,716.0 mg
67%
Lysine 1,516.0 mg
66%
Methionine 475.0 mg
42%
Phenylalanine 939.0 mg
47%
Threonine 772.0 mg
64%
Tryptophan 232.0 mg
77%
Valine 1,187.0 mg
82%
Non-essential Aminos
Alanine 613.0 mg
Arginine 518.0 mg
Aspartic Acid 1,551.0 mg
Cystine 110.0 mg
Glutamic Acid 4,073.0 mg
Glycine 359.0 mg
Proline 1,788.0 mg
Serine 1,093.0 mg
Tyrosine 916.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 39.6 g
Ash 6.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 36.2 mg
Vitamin A 945 IU
19%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.2 mg
14%
Vitamin B3 (niacin) 0.1 mg
0%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 8 mcg
2%
Vitamin B12 (cobalamin) 2 mcg
25%
Vitamin C 0.0 mg
0%
Vitamin D 301 IU
75%
Vitamin E 1 IU
4%
Vitamin K 3 mcg
3%
Minerals % Daily Value
Calcium 1,045.0 mg
105%
Copper 0.0 mg
2%
Fluoride 35.0 mcg
Iron 0.6 mg
4%
Magnesium 26.0 mg
7%
Manganese 0.0 mg
2%
Phosphorus 641.0 mg
64%
Potassium 132.0 mg
4%
Sodium 1,671.0 mg
70%
Zinc 2.5 mg
17%
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.