Cheese

Cheese

Cheese, pasteurized process, swiss

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16.7%
333 kcal

Energy

35.7%
25.0 g

Fat

80.2%
16.0 g

Saturates

1.4%
1.2 g

Sugar

57.1%
3.4 g

Salt

carbs
2%
fat
68%
protein
30%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 333 (1396 kJ)
17%
from Carbohydrate 8 (35 kJ)
from Fat 225 (942 kJ)
from Protein 99 (414 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.1 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 1.2 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 25.0 g
36%
Saturated Fat 16.0 g
80%
Butyric Acid 815.0 mg
Caproic Acid 489.0 mg
Caprylic Acid 275.0 mg
Capric Acid 572.0 mg
Lauric Acid 566.0 mg
Tridecylic Acid ~
Myristic Acid 2,792.0 mg
Pentadecanoic Acid ~
Palmitic Acid 7,188.0 mg
Margaric Acid ~
Stearic Acid 2,602.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 7.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 677.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,896.0 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 0.6 g
Linoleic Acid 342.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 280.0 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 280.0 mg
Omega-6 Fatty Acids 342.0 mg
Sterols % Daily Value
Cholesterol 85.0 mg
28%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 24.7 g
49%
Essential Aminos
Histidine 1,008.0 mg
120%
Isoleucine 1,143.0 mg
100%
Leucine 2,186.0 mg
85%
Lysine 2,454.0 mg
108%
Methionine 640.0 mg
56%
Phenylalanine 1,256.0 mg
63%
Threonine 802.0 mg
67%
Tryptophan 360.0 mg
120%
Valine 1,481.0 mg
103%
Non-essential Aminos
Alanine 620.0 mg
Arginine 1,035.0 mg
Aspartic Acid 1,519.0 mg
Cystine 159.0 mg
Glutamic Acid 5,132.0 mg
Glycine 407.0 mg
Proline 2,516.0 mg
Serine 1,194.0 mg
Tyrosine 1,353.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 42.3 g
Ash 5.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 36.2 mg
Vitamin A 746 IU
15%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.3 mg
16%
Vitamin B3 (niacin) 0.0 mg
0%
Vitamin B5 (pantothenic acid) 0.3 mg
3%
Vitamin B6 (pyridoxine) 0.0 mg
2%
Vitamin B9 (folate) 6 mcg
2%
Vitamin B12 (cobalamin) 1 mcg
21%
Vitamin C 0.0 mg
0%
Vitamin D 18 IU
5%
Vitamin E 1 IU
2%
Vitamin K 2 mcg
3%
Minerals % Daily Value
Calcium 772.0 mg
77%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.6 mg
3%
Magnesium 29.0 mg
7%
Manganese 0.0 mg
1%
Phosphorus 762.0 mg
76%
Potassium 216.0 mg
6%
Sodium 1,370.0 mg
57%
Zinc 3.6 mg
24%
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.