Fontina Cheese Nutrition Facts

389 calories in 100 g

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Calories in Fontina Cheese
Cheese, fontina
389 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.89 calories / gram
10 Weight Watchers points
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Calorie Sources:70% fats; 28% proteins; 2% carbohydrates
Fats:31.14 g (274 calories, 31% by weight)
Carbohydrates:1.55 g (6 calories, 2% by weight)
Proteins:25.60 g (109 calories, 26% by weight)
Alcohol:~
Water:37.92 g (38% by weight)
Fat Composition:65% saturated; 29% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 g
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, shredded
1 oz
1 cubic inch
1 slice (1 oz)
1 package (8 oz)
Food Group:Dairy and Egg Products
USDA #:1020
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Vitamin A:913 IU
Retinol:258 mcg
Retinol Activity Equivalent:261 mcg
α-Carotene:~
β-Carotene:32 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:200 mcg
Vitamin B-3:150 mcg
Vitamin B-5:420 mcg
Vitamin B-6:80 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:1.68 mcg
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:~
Vitamin D:23
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.60 mcg
Vitamin D (D2 + D3):0.60 mcg
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.60 mcg
Calcium (Ca):0.55 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):230 mcg
Magnesium (Mg):14 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.35 g
Potassium (K):64 mg
Selenium (Se):14.50 mcg
Sodium (Na):0.80 g
Zinc (Zn):3.50 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.55 g
Dietary Fiber:~
Sugars Total:1.55 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.60 g
Essential amino acids
Phenylalanine:1.49 g
Leucine:2.66 g
Methionine:0.70 g
Lysine:2.32 g
Isoleucine:1.38 g
Valine:1.92 g
Threonine:0.93 g
Tryptophan:0.36 g
Histidine:0.95 g
Arginine:0.83 g
Non-essential amino acids
Alanine:0.82 g
Aspartic acid:1.41 g
Betaine:~
Cystine:0.26 g
Glutamic acid:5.13 g
Glycine:0.45 g
Hydroxyproline:~
Proline:3.32 g
Serine:1.47 g
Tyrosine:1.52 g
Fats Total:31.14 g
Saturated fatty acids:19.19 g
Monounsaturated fatty acids:8.68 g
Polyunsaturated fatty acids:1.65 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.71 g
Hexanoic/Caproic [6:0]:0.48 g
Octanoic/Caprylic [8:0]:0.31 g
Decanoic/Capric [10:0]:0.65 g
Dodecanoic/Lauric [12:0]:0.80 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.96 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.65 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]:0.89 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.10 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]:0.86 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.79 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:3.79 g
Caffeine:~
Theobromine:~
Product Type:Fontina
Weight Watchers Points:10 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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