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Cheese product, pasteurized process, cheddar or american, reduced fat |
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Cheese product, pasteurized process, cheddar or american, reduced fat (USDA#42258) |
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| Water 51g |
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| Calories 240 |
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| Energy 1004kj |
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| Protein 17g |
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| Total Fat 14g |
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| Ash 5g |
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| Total Carbohydrates 10g |
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| Dietary Fiber 0g |
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| Sugars 8g |
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| Calcium, Ca 529mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 33mg |
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| Phosphorus, P 829mg |
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| Potassium 330mg |
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| Sodium 1587mg |
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| Zinc, Zn 2mg |
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| Copper, Cu 2mg |
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| Selenium, Se 12mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 7mg |
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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 18mcg |
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| Folic acid 0mcg |
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| Folate, food 18mcg |
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| Folate, DFE 18mcg_DFE |
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| Choline, total 36mg |
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| Vitamin B-12 1mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 961IU |
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| Vitamin A, RAE 254mcg_RAE |
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| Retinol 247mcg |
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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 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 4g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 3g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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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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| 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 53mg |
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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 82mcg |
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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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Cheese product, pasteurized process, cheddar or american, reduced fat usda nutrition - Related Content |
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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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By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
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Described below are some of the products (including flour) created directly from various grains. Other than a few exceptions, products that are created after the grain has ... |
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Wheat Products
Described below are some of the products (including flour) created directly from wheat. Other than a few exceptions, products that are created after the ... |
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Rice Products
Described below are some of the products (including flour) created directly from rice. Other than a few exceptions, products that are created after the ... |
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Corn Products
Described below are some of the products (including flour) created directly from corn. Other than a few exceptions, products that are created after the ... |
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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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| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
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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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