Port De Salut Nutrition Facts

352 calories in 100 g

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Calories in Port De Salut
Cheese, port de salut
352 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.52 calories / gram
9 Weight Watchers points
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Calorie Sources:70% fats; 29% proteins; 1% carbohydrates
Fats:28.20 g (248 calories, 28% by weight)
Carbohydrates:0.57 g (2 calories, 1% by weight)
Proteins:23.78 g (102 calories, 24% by weight)
Alcohol:~
Water:45.45 g (45% by weight)
Fat Composition:62% saturated; 35% monounsaturated; 3% 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 (6 oz)
Food Group:Dairy and Egg Products
USDA #:1034
Tags: cheese; cheese port de salut;
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Vitamin A:1092 IU
Retinol:313 mcg
Retinol Activity Equivalent:315 mcg
α-Carotene:~
β-Carotene:29 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:240 mcg
Vitamin B-3:60 mcg
Vitamin B-5:210 mcg
Vitamin B-6:50 mcg
Vitamin B-9:18 mcg
Food folate:18 mcg
Dietary Folate Equivalent:18 mcg
Folic acid:~
Vitamin B-12:1.50 mcg
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:~
Vitamin D:21
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.50 mcg
Vitamin D (D2 + D3):0.50 mcg
Vitamin E:240 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.40 mcg
Calcium (Ca):0.65 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):430 mcg
Magnesium (Mg):24 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.36 g
Potassium (K):0.14 g
Selenium (Se):14.50 mcg
Sodium (Na):0.53 g
Zinc (Zn):2.60 mg
Cholesterol:0.12 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.57 g
Dietary Fiber:~
Sugars Total:0.57 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:23.78 g
Essential amino acids
Phenylalanine:1.32 g
Leucine:2.48 g
Methionine:0.73 g
Lysine:1.98 g
Isoleucine:1.44 g
Valine:1.70 g
Threonine:0.87 g
Tryptophan:0.34 g
Histidine:0.68 g
Arginine:0.82 g
Non-essential amino acids
Alanine:0.79 g
Aspartic acid:1.75 g
Betaine:~
Cystine:0.13 g
Glutamic acid:5.34 g
Glycine:0.48 g
Hydroxyproline:~
Proline:2.89 g
Serine:1.35 g
Tyrosine:1.42 g
Fats Total:28.20 g
Saturated fatty acids:16.69 g
Monounsaturated fatty acids:9.33 g
Polyunsaturated fatty acids:0.72 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.02 g
Hexanoic/Caproic [6:0]:0.55 g
Octanoic/Caprylic [8:0]:0.33 g
Decanoic/Capric [10:0]:0.68 g
Dodecanoic/Lauric [12:0]:0.76 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.72 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.63 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.35 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]:0.83 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:8.05 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]:0.37 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.35 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:2 g
Caffeine:~
Theobromine:~
Product Type:Port
Weight Watchers Points:9 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/_1aV
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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