Cheese Nutrition Facts

983 calories in 1 cup, melted

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Calories in Cheese
Cheese, cheddar
983 calories in Cheese, 1 cup, melted
1 cup, melted = 244g ≈ 0.538lb ≈ 8.61oz
4.03 calories / gram
26 Weight Watchers points
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Calorie Sources:72% fats; 26% proteins; 1% carbohydrates
Fats:80.86 g (711 calories, 33% by weight)
Carbohydrates:3.12 g (12 calories, 1% by weight)
Proteins:60.76 g (259 calories, 25% by weight)
Alcohol:~
Water:89.67 g (37% by weight)
Fat Composition:67% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.26 g
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, melted
1 cup, shredded
1 oz
1 cubic inch
1 slice (1 oz)
Food Group:Dairy and Egg Products
USDA #:1009
Tags: cheddar; cheese; cheese slice;
Related Foods: BURGER KING, Cheeseburger
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Vitamin A:2445 IU
Retinol:629.52 mcg
Retinol Activity Equivalent:646.60 mcg
α-Carotene:~
β-Carotene:207.40 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:48.80 mcg
Vitamin B-2:902.80 mcg
Vitamin B-3:195.20 mcg
Vitamin B-5:1 mg
Vitamin B-6:170.80 mcg
Vitamin B-9:43.92 mcg
Food folate:43.92 mcg
Dietary Folate Equivalent:43.92 mcg
Folic acid:~
Vitamin B-12:2.03 mcg
Added Vitamin B-12:~
Choline:40.26 mg
Vitamin C:~
Vitamin D:59
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.46 mcg
Vitamin D (D2 + D3):1.46 mcg
Vitamin E:707.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:6.83 mcg
Calcium (Ca):1.76 g
Copper (Cu):73.20 mcg
Fluoride (F):85.16 mcg
Iron (Fe):1.66 mg
Magnesium (Mg):68.32 mg
Manganese (Mn):24.40 mcg
Phosphorus (P):1.25 g
Potassium (K):0.24 g
Selenium (Se):33.92 mcg
Sodium (Na):1.52 g
Zinc (Zn):7.59 mg
Cholesterol:0.26 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.12 g
Dietary Fiber:~
Sugars Total:1.27 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:0.56 g
Maltose:0.37 g
Sucrose:0.59 g
Starch:~
Proteins Total:60.76 g
Essential amino acids
Phenylalanine:3.20 g
Leucine:5.81 g
Methionine:1.59 g
Lysine:5.05 g
Isoleucine:3.76 g
Valine:4.05 g
Threonine:2.15 g
Tryptophan:0.78 g
Histidine:2.12 g
Arginine:2.29 g
Non-essential amino acids
Alanine:1.71 g
Aspartic acid:3.90 g
Betaine:1.71 mg
Cystine:0.29 g
Glutamic acid:14.86 g
Glycine:1.02 g
Hydroxyproline:~
Proline:6.83 g
Serine:3.54 g
Tyrosine:2.93 g
Fats Total:80.86 g
Saturated fatty acids:51.46 g
Monounsaturated fatty acids:22.91 g
Polyunsaturated fatty acids:2.29 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:2.54 g
Hexanoic/Caproic [6:0]:1.27 g
Octanoic/Caprylic [8:0]:0.66 g
Decanoic/Capric [10:0]:1.46 g
Dodecanoic/Lauric [12:0]:1.32 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:8.13 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:23.91 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:9.76 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]:2.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:19.28 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]:1.39 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.88 g
[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:9.59 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:26 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
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