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Brick Cheese Nutrition Facts

105 calories in 1 oz

Calories in Brick Cheese
Cheese, brick
105 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
3.71 calories / gram
3 Weight Watchers points
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Calorie Sources:70% fats; 27% proteins; 3% carbohydrates
Fats:8.41 g (74 calories, 30% by weight)
Carbohydrates:0.79 g (3 calories, 3% by weight)
Proteins:6.59 g (28 calories, 23% by weight)
Alcohol:~
Water:11.65 g (41% by weight)
Fat Composition:67% saturated; 31% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:26.65 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, shredded
1 oz
1 cubic inch
1 slice (1 oz)
Food Group:Dairy and Egg Products
USDA #:1005
Related Foods: Calories in Boiled Egg
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Calories in Homemade Chocolate Milk
Calories in Nonfat Cottage Cheese
Calories in Quail Eggs
Calories in Whitefish Eggs
Vitamin A:306 IU
Retinol:81.08 mcg
Retinol Activity Equivalent:82.78 mcg
α-Carotene:~
β-Carotene:21.55 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:2.84 mcg
Vitamin B-2:99.22 mcg
Vitamin B-3:31.19 mcg
Vitamin B-5:79.38 mcg
Vitamin B-6:17.01 mcg
Vitamin B-9:5.67 mcg
Food folate:5.67 mcg
Dietary Folate Equivalent:5.67 mcg
Folic acid:~
Vitamin B-12:0.36 mcg
Added Vitamin B-12:~
Choline:4.37 mg
Vitamin C:~
Vitamin D:6
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.14 mcg
Vitamin D (D2 + D3):0.14 mcg
Vitamin E:73.71 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.71 mcg
Calcium (Ca):0.19 g
Copper (Cu):5.67 mcg
Fluoride (F):~
Iron (Fe):121.91 mcg
Magnesium (Mg):6.80 mg
Manganese (Mn):2.84 mcg
Phosphorus (P):0.13 g
Potassium (K):38.56 mg
Selenium (Se):4.11 mcg
Sodium (Na):0.16 g
Zinc (Zn):737.10 mcg
Cholesterol:26.65 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.79 g
Dietary Fiber:~
Sugars Total:0.14 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.59 g
Essential amino acids
Phenylalanine:0.35 g
Leucine:0.64 g
Methionine:0.16 g
Lysine:0.60 g
Isoleucine:0.32 g
Valine:0.42 g
Threonine:0.25 g
Tryptophan:90.72 mg
Histidine:0.23 g
Arginine:0.25 g
Non-essential amino acids
Alanine:0.19 g
Aspartic acid:0.45 g
Betaine:~
Cystine:36.85 mg
Glutamic acid:1.56 g
Glycine:0.12 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.36 g
Tyrosine:0.31 g
Fats Total:8.41 g
Saturated fatty acids:5.32 g
Monounsaturated fatty acids:2.44 g
Polyunsaturated fatty acids:0.22 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.26 g
Hexanoic/Caproic [6:0]:0.10 g
Octanoic/Caprylic [8:0]:82.21 mg
Decanoic/Capric [10:0]:0.16 g
Dodecanoic/Lauric [12:0]:0.14 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.91 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.98 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.23 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:82.21 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.90 g
Caffeine:~
Theobromine:~
Product Type:Brick
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1lY
Did you know?...The tradition of making Swiss cheese in 200 pound wheels began in the Middle Ages when the government taxed cheese makers on the number of pieces of cheese they produced - not the total weight.
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