Cheese Nutrition Facts

Description: Cheese

Local Names:

Scientific Name:

Category: Milk and Products

Calories in Cheese

The calories in 100 grams of Cheese is 173.6 calories (kcal).

Quick Cheese  Nutritional Value

Here is a quick overview of Cheese nutrition information:

Quantity

100g

Calories

173.6 kcl

Fat

17.2g

Protein

4.7g

Carb

g

Detailed Cheese  Nutrition Data

Here is the detailed data on Cheese  nutrition info:

Cheese Macronutrients data

Weight 

100g

Energy

716.3 Kj

Calories

173.6 kcl

Fat

17.2g

Protein

4.7g

Carb

g

Fiber

g

Water

40g

Cheese Minerals Data

Weight 

100g

Calcium

1mg

Iron (Fe)

6mg

Magnesium

1.04mg

Phosphorus (P)

1.04mg

Potassium (k)

1.03mg

Sodium (Na)

1.01mg

Zinc (Zn)

mg

Copper (Cu)

mg

Manganese

mg

Cheese Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

mg

Riboflavin, B2

mg

Niacin, B3 

mg

mg

Folate, B9 (μg)

μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

mg

other Cheese Micronutrients

Weight 

100g

Ash

2.95g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Cheese ,  Nutrition Info

Serving size of 100 grams of Cheese , contains 173.6 calories, 4.7g of Protein, 17.2g of Fat, and g of Carbs.

Cheese Nutrition facts Summary 

Description: 

Cheese

Local Names:

Scientific Name: 

Category: 

Milk and Products

Serving Size:

100 grams

Calories: 

173.6 Kcal/100g

Nutrients

- Energy: 716.3Kj
- Calories: 173.6Kcal
- Fat: 17.2g
- Protein: 4.7g
- Carb: g
- Fiber: g
- Water:40g
- Calcium: 1mg
- Iron: 6mg
- Magnesium: 1.04mg
- Phosphorus: 1.04mg
- Potassium: 1.03mg
- Sodium: 1.01mg
- Zinc: mg
- Copper: mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: mg
- Riboflavin, B2: mg
- Niacin, B3: mg
- Vitamin B6: mg
- Folate, B9: μg
- Vitamin B12: μg
- Vitamin C: mg
- Ash: 2.95g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., Adeniji P.O., Keshinro O.O. Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.1.Nutrient contents and sensory quality assessment of home-prepared cheese and yoghurt from fresh cow milk. Nigerian Journal of Nutritional. Science,32(2): 22-26, https://fdc.nal.usda.gov/