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Cheese, pasteurized process, cheddar or american, fat-free |
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Cheese, pasteurized process, cheddar or american, fat-free (USDA#42205) |
| Serving Size 1 cubic inch |
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| Water 56g |
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| Calories 148 |
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| Energy 619kj |
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| Protein 22g |
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| Total Fat 0g |
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| Ash 6g |
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| Total Carbohydrates 13g |
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| Dietary Fiber 0g |
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| Sugars 9g |
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| Calcium, Ca 689mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 36mg |
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| Phosphorus, P 936mg |
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| Potassium 288mg |
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| Sodium 1528mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 0mg |
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| Selenium, Se 20mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Vitamin B-6 8mg |
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| Folate, total 27mcg |
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| Folic acid 0mcg |
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| Folate, food 27mcg |
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| Folate, DFE 27mcg_DFE |
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| Choline, total 15mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 1467IU |
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| Vitamin A, RAE 440mcg_RAE |
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| Retinol 440mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 2mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 8g |
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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 8g |
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| 16:0 0g |
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| 18:0 9g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 2g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 0g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 11mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Methods | Canning Safety, Storage, and Tips
Canning - ... |
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| Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other ... |
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| Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat". |
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| A combination of one or more types of natural cheese that have been pasteurized to extend storage life. Cheese spreads and imitation or substitute cheeses are also included in the ... |
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| A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange ... |
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| A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste. The cheese ranges in color from yellow to orange, ... |
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