Cheese

Cheese, pasteurized process, cheddar or American, fat-free

Nutrition facts per 100 g · edible portion

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Vegetarian Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, pasteurized process, cheddar or American, fat-free's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

148 kcal Calories

45%

22.5 g Protein

13.4 g Carbs

0.8 g Fat

Good nutrient density 33/100

How many beneficial nutrients Cheese, pasteurized process, cheddar or American, fat-free delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cheese, pasteurized process, cheddar or American, fat-free come from — the split across carbs, fat & protein.

148 kcal / serving

36% from carbs

Carbs 36%

13.4 g per serving
Fat 5%

0.8 g per serving
Protein 60%

22.5 g per serving

What Cheese, pasteurized process, cheddar or American, fat-free is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Phosphorus75% Calcium53% Vitamin A (RAE)49% Vitamin B1247% Protein45% Riboflavin (B2)37% Selenium37% Zinc31%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	13.4 g	5%
Dietary Fiber	0.0 g	0%
Total Sugars	10.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	0.8 g	1%
Saturated Fat	0.5 g	3%
Monounsaturated Fat	0.2 g	—
Polyunsaturated Fat	0.0 g	—
Omega-3 Fatty Acids	10.0 mg	—
Omega-6 Fatty Acids	16.0 mg	—
Butyric Acid	27.0 mg	—
Caproic Acid	9.0 mg	—
Caprylic Acid	10.0 mg	—
Capric Acid	16.0 mg	—
Lauric Acid	12.0 mg	—
Myristic Acid	82.0 mg	—
Palmitic Acid	233.0 mg	—
Stearic Acid	97.0 mg	—
Palmitoleic Acid	26.0 mg	—
Oleic Acid	192.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	16.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	22.5 g	45%

Vitamins	Amount	% DV
Vitamin A (RAE)	440.0 mcg	49%
Vitamin C	0.0 mg	0%
Vitamin D	0.0 mcg	0%
Vitamin E	0.3 mg	2%
Vitamin K	2.7 mcg	2%
Thiamin (B1)	0.1 mg	5%
Riboflavin (B2)	0.5 mg	37%
Niacin (B3)	0.2 mg	1%
Vitamin B6	0.1 mg	5%
Folate (B9)	27.0 mcg	7%
Vitamin B12	1.1 mcg	47%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	689.0 mg	53%
Iron	0.3 mg	2%
Magnesium	36.0 mg	9%
Phosphorus	936.0 mg	75%
Potassium	288.0 mg	6%
Sodium	1,528.0 mg	66%
Zinc	3.4 mg	31%
Copper	0.0 mg	2%
Selenium	20.6 mcg	37%

Sterols	Amount	% DV
Cholesterol	11.0 mg	4%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	6.4 g	—

About Cheese, pasteurized process, cheddar or American, fat-free

Cheese is a beloved dairy food made by curdling milk, usually from cows, goats, or sheep, with rennet or acid, then separating and pressing the solid curds into shape. From there, aging, added cultures, and technique create an enormous range, from soft fresh mozzarella and creamy brie to sharp aged cheddar, nutty Parmesan, washed-rind stinkers, and tangy blue cheese veined with mold. Cheese is a concentrated source of protein and calcium, along with fat, fat-soluble vitamins, and a salty, savory depth that makes it a favorite for snacking and cooking alike.

It melts into pizza, pasta, fondue, and grilled sandwiches, crumbles over salads, and stars on cheese boards with fruit, nuts, and crackers. Because flavor and firmness intensify as cheese ages and loses moisture, harder aged cheeses tend to taste much stronger than soft young ones. Wrapped in parchment or wax paper rather than plastic so it can breathe, and kept in the refrigerator, most cheese keeps for weeks, and many types freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cheese, pasteurized process, cheddar or American, fat-free?

There are 148 calories in 100 g of Cheese, pasteurized process, cheddar or American, fat-free.

How much protein is in Cheese, pasteurized process, cheddar or American, fat-free?

Cheese, pasteurized process, cheddar or American, fat-free contains 22.5 g of protein per 100 g.

How many carbs are in Cheese, pasteurized process, cheddar or American, fat-free?

Cheese, pasteurized process, cheddar or American, fat-free has 13.4 g of carbohydrates per 100 g.

How much fat is in Cheese, pasteurized process, cheddar or American, fat-free?

Cheese, pasteurized process, cheddar or American, fat-free provides 0.8 g of total fat per 100 g.

What is Cheese, pasteurized process, cheddar or American, fat-free a good source of?

Cheese, pasteurized process, cheddar or American, fat-free is an excellent source of Phosphorus (75% DV), Calcium (53% DV), Vitamin A (RAE) (49% DV), Vitamin B12 (47% DV), Protein (45% DV) and Riboflavin (B2) (37% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.