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Cheese, parmesan, low sodium |
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Cheese, parmesan, low sodium (USDA#43340) |
| Serving Size 1 cup, grated |
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| Water 22g |
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| Calories 456 |
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| Energy 1908kj |
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| Protein 41g |
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| Total Fat 29g |
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| Ash 2g |
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| Total Carbohydrates 3g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 1376mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 51mg |
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| Phosphorus, P 807mg |
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| Potassium 107mg |
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| Sodium 63mg |
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| Zinc, Zn 3mg |
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| Copper, Cu 3mg |
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| Selenium, Se 23mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 4mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 10mcg |
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| Folic acid 0mcg |
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| Folate, food 10mcg |
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| Folate, DFE 10mcg_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 463IU |
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| Vitamin A, RAE 125mcg_RAE |
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| Retinol 123mcg |
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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 19g |
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| 4:0 1g |
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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 1g |
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| 14:0 3g |
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| 16:0 8g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 8g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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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 79mg |
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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 32mcg |
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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, parmesan, low sodium usda nutrition - Related Content |
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| Adding grated Parmesan cheese with the vinegar makes this dressing perfect for enhancing the flavor of a variety of salads with greens or rice salads such as wild rice with vegetables. |
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| This recipe contains 275 calories and 7 grams of fat.
I found that the ceasar salad dressing and red onion paired very well together and essentially "made" the dish. |
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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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| Carbohydrates and the Body | The Insulin Factor | The High Protein Factor
The market is inundated with low-carb lifestyle programs. Though each program is different in ... |
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| The market is inundated with low carb lifestyle programs. Though each program is different in their approach, they are united in one basic principal: By controlling your daily ... |
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Although dietary fiber is a carbohydrate, it cannot be fully digested and does not convert into glucose; therefore, it does not raise the blood sugar level when consumed. ... |
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| Milk that has the majority of the sodium (approximately 90%) removed and replaced with potassium. This milk is produced for people on a sodium restricted diet and is not always ... |
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| A semi-hard to hard well-known Italian cheese made from partially skimmed cow's milk processed during the spring, summer or fall. Parmesan cheese can be purchased as a young ... |
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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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| A specially designed tool for removing strips of Parmesan cheese easily and quickly as it is grated over salads and pasta. A Parmesan Grater is designed with rows of evenly ... |
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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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