Cheese

Cheese

Cheese, swiss

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19%
380 kcal

Energy

39.7%
27.8 g

Fat

88.9%
17.8 g

Saturates

1.5%
1.3 g

Sugar

8%
0.5 g

Salt

carbs
6%
fat
66%
protein
28%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 380 (1591 kJ)
19%
from Carbohydrate 22 (90 kJ)
from Fat 250 (1048 kJ)
from Protein 108 (451 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 5.4 g
2%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 1.3 g
Sucrose 140.0 mg
Glucose 480.0 mg
Fructose ~
Lactose 60.0 mg
Maltose 620.0 mg
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 27.8 g
40%
Saturated Fat 17.8 g
89%
Butyric Acid 1,102.0 mg
Caproic Acid 488.0 mg
Caprylic Acid 289.0 mg
Capric Acid 625.0 mg
Lauric Acid 521.0 mg
Tridecylic Acid ~
Myristic Acid 3,062.0 mg
Pentadecanoic Acid ~
Palmitic Acid 7,790.0 mg
Margaric Acid ~
Stearic Acid 3,248.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 7.3 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 879.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 6,017.0 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 1.0 g
Linoleic Acid 620.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 352.0 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 1.0 g
Omega-3 Fatty Acids 352.0 mg
Omega-6 Fatty Acids 620.0 mg
Sterols % Daily Value
Cholesterol 92.0 mg
31%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 26.9 g
54%
Essential Aminos
Histidine 1,065.0 mg
127%
Isoleucine 1,537.0 mg
135%
Leucine 2,959.0 mg
115%
Lysine 2,585.0 mg
113%
Methionine 784.0 mg
69%
Phenylalanine 1,662.0 mg
84%
Threonine 1,038.0 mg
87%
Tryptophan 401.0 mg
134%
Valine 2,139.0 mg
149%
Non-essential Aminos
Alanine 914.0 mg
Arginine 927.0 mg
Aspartic Acid 1,569.0 mg
Cystine 290.0 mg
Glutamic Acid 5,704.0 mg
Glycine 508.0 mg
Proline 3,690.0 mg
Serine 1,640.0 mg
Tyrosine 1,693.0 mg
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 37.1 g
Ash 2.8 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine 0.6 mg
Choline 15.5 mg
Vitamin A 830 IU
17%
Vitamin B1 (thiamine) 0.1 mg
4%
Vitamin B2 (riboflavin) 0.3 mg
17%
Vitamin B3 (niacin) 0.1 mg
0%
Vitamin B5 (pantothenic acid) 0.4 mg
4%
Vitamin B6 (pyridoxine) 0.1 mg
4%
Vitamin B9 (folate) 6 mcg
2%
Vitamin B12 (cobalamin) 3 mcg
56%
Vitamin C 0.0 mg
0%
Vitamin D 20 IU
5%
Vitamin E 1 IU
2%
Vitamin K 3 mcg
3%
Minerals % Daily Value
Calcium 791.0 mg
79%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.2 mg
1%
Magnesium 38.0 mg
10%
Manganese 0.0 mg
0%
Phosphorus 567.0 mg
57%
Potassium 77.0 mg
2%
Sodium 192.0 mg
8%
Zinc 4.4 mg
29%
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.