Cheese

Cheese, pasteurized process, pimento

Nutrition facts per 100 g · edible portion

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, pasteurized process, pimento'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.

19%

375 kcal Calories

44%

22.1 g Protein

1.7 g Carbs

40%

31.2 g Fat

Fair nutrient density 15/100

How many beneficial nutrients Cheese, pasteurized process, pimento 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, pimento come from — the split across carbs, fat & protein.

375 kcal / serving

2% from carbs

Carbs 2%

1.7 g per serving
Fat 75%

31.2 g per serving
Protein 24%

22.1 g per serving

What Cheese, pasteurized process, pimento 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).

Phosphorus60% Calcium47% Protein44% Vitamin B1229% Vitamin A (RAE)27% Riboflavin (B2)27% Zinc27% Selenium26% Pantothenic Acid (B5)10%

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	1.7 g	1%
Dietary Fiber	0.1 g	0%
Total Sugars	0.6 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	31.2 g	40%
Saturated Fat	19.7 g	98%
Monounsaturated Fat	8.9 g	—
Polyunsaturated Fat	1.0 g	—
Omega-3 Fatty Acids	382.0 mg	—
Omega-6 Fatty Acids	606.0 mg	—
Butyric Acid	1,041.0 mg	—
Caproic Acid	355.0 mg	—
Caprylic Acid	374.0 mg	—
Capric Acid	641.0 mg	—
Lauric Acid	483.0 mg	—
Myristic Acid	3,206.0 mg	—
Palmitic Acid	9,090.0 mg	—
Stearic Acid	3,790.0 mg	—
Palmitoleic Acid	1,026.0 mg	—
Oleic Acid	7,499.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	606.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	22.1 g	44%
Histidine	902.0 mg	—
Isoleucine	1,023.0 mg	—
Leucine	1,956.0 mg	—
Lysine	2,196.0 mg	—
Methionine	572.0 mg	—
Phenylalanine	1,124.0 mg	—
Threonine	718.0 mg	—
Tryptophan	323.0 mg	—
Valine	1,325.0 mg	—
Alanine	555.0 mg	—
Arginine	926.0 mg	—
Aspartic Acid	1,360.0 mg	—
Cystine	142.0 mg	—
Glutamic Acid	4,592.0 mg	—
Glycine	364.0 mg	—
Proline	2,251.0 mg	—
Serine	1,068.0 mg	—
Tyrosine	1,211.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	244.0 mcg	27%
Vitamin C	2.3 mg	3%
Vitamin D	0.5 mcg	3%
Vitamin E	0.3 mg	2%
Vitamin K	2.9 mcg	2%
Thiamin (B1)	0.0 mg	2%
Riboflavin (B2)	0.4 mg	27%
Niacin (B3)	0.1 mg	0%
Vitamin B6	0.1 mg	4%
Folate (B9)	8.0 mcg	2%
Vitamin B12	0.7 mcg	29%
Pantothenic Acid (B5)	0.5 mg	10%
Choline	34.7 mg	6%

Minerals	Amount	% DV
Calcium	614.0 mg	47%
Iron	0.4 mg	2%
Magnesium	22.0 mg	5%
Phosphorus	744.0 mg	60%
Potassium	162.0 mg	3%
Sodium	1,428.0 mg	62%
Zinc	3.0 mg	27%
Copper	0.0 mg	4%
Manganese	0.0 mg	1%
Selenium	14.5 mcg	26%

Sterols	Amount	% DV
Cholesterol	94.0 mg	31%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	5.8 g	—

About Cheese, pasteurized process, pimento

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, pimento?

There are 375 calories in 100 g of Cheese, pasteurized process, pimento, or about 106 calories in 1 oz (28 g).

How much protein is in Cheese, pasteurized process, pimento?

Cheese, pasteurized process, pimento contains 22.1 g of protein per 100 g.

How many carbs are in Cheese, pasteurized process, pimento?

Cheese, pasteurized process, pimento has 1.7 g of carbohydrates per 100 g.

How much fat is in Cheese, pasteurized process, pimento?

Cheese, pasteurized process, pimento provides 31.2 g of total fat per 100 g.

What is Cheese, pasteurized process, pimento a good source of?

Cheese, pasteurized process, pimento is an excellent source of Phosphorus (60% DV), Calcium (47% DV), Protein (44% DV), Vitamin B12 (29% DV), Vitamin A (RAE) (27% DV) and Riboflavin (B2) (27% DV) and a good source of Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.