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Cheese fondue (USDA#01163) |
| Serving Size 1 cup |
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| Water 61g |
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| Calories 229 |
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| Energy 958kj |
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| Protein 14g |
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| Total Fat 13g |
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| Ash 1g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Calcium, Ca 476mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 23mg |
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| Phosphorus, P 306mg |
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| Potassium 105mg |
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| Sodium 132mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 2mg |
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| Manganese, Mn 9mg |
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| Selenium, Se 9mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 8mcg |
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| Folic acid 4mcg |
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| Folate, food 4mcg |
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| Folate, DFE 11mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 414IU |
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| Vitamin A, RAE 109mcg_RAE |
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| Retinol 107mcg |
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| Fatty acids, total saturated 8g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 1g |
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| 16:0 3g |
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| 18:0 1g |
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| Fatty acids, total monounsaturated 3g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 2g |
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| Fatty acids, total polyunsaturated 0g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 45mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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| Lysine 1g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 2g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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Cheese fondue usda nutrition - Related Content |
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| As a traditional and popular dish, this classic fondue recipe blends several cheeses to provide a hearty appetizer or a light evening meal to be enjoyed with family and friends. |
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| Tasty and satisfying, the mildly spiced flavor of this cheese-filled egg bake is reminiscent of Mexican or Southwestern cuisine and makes an excellent dish to serve for a holiday brunch. |
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| An easy way to transform an ordinary breadstick into a flavorful, cheese-filled treat. |
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| Not your ordinary cheese spread—this inventive, versatile rendition features Muenster, Mexican, parmesan, and goat cheeses that merge into a smooth, flavorful spread that can be used as a tasty topping for crackers and baguette slices or as an accompaniment to fruit and vegetables. |
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| These cheese crisps are great as an appetizer and a delicious addition to soups and salads. |
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The Right Fondue Pot
A ceramic pot is used when preparing cheese and chocolate (dessert) fondues that do not require high heat.
Ceramic Fondue Pot
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| Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer. Referred to as a Frico in Italian kitchens, the ... |
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| The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax ... |
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| A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough. There are many recipes for cheese ... |
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| Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use ... |
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| Made from mild varieties of semi-soft cheese, a cheese stick is a food product that has been formed into a rod-like, individual serving of cheese. Commonly made from cheddar ... |
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