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Swiss Cheese Nutrition Facts

108 calories in 1 oz

Calories in Swiss Cheese
Cheese, swiss
108 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
3.80 calories / gram
3 Weight Watchers points
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Calorie Sources:64% fats; 30% proteins; 5% carbohydrates
Fats:7.88 g (69 calories, 28% by weight)
Carbohydrates:1.53 g (6 calories, 5% by weight)
Proteins:7.63 g (33 calories, 27% by weight)
Alcohol:~
Water:10.52 g (37% by weight)
Fat Composition:68% saturated; 28% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:26.08 mg
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 #:1040
Tags: swiss cheese;
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Vitamin A:235 IU
Retinol:60.67 mcg
Retinol Activity Equivalent:62.37 mcg
α-Carotene:~
β-Carotene:19.84 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:17.01 mcg
Vitamin B-2:82.22 mcg
Vitamin B-3:25.52 mcg
Vitamin B-5:119.07 mcg
Vitamin B-6:22.68 mcg
Vitamin B-9:1.70 mcg
Food folate:1.70 mcg
Dietary Folate Equivalent:1.70 mcg
Folic acid:~
Vitamin B-12:0.95 mcg
Added Vitamin B-12:~
Choline:4.39 mg
Vitamin C:~
Vitamin D:6
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.14 mcg
Vitamin D (D2 + D3):0.14 mcg
Vitamin E:107.73 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:8.51 mcg
Vitamin K:0.71 mcg
Calcium (Ca):0.22 g
Copper (Cu):11.34 mcg
Fluoride (F):~
Iron (Fe):56.70 mcg
Magnesium (Mg):10.77 mg
Manganese (Mn):1.42 mcg
Phosphorus (P):0.16 g
Potassium (K):21.83 mg
Selenium (Se):5.16 mcg
Sodium (Na):54.43 mg
Zinc (Zn):1.24 mg
Cholesterol:26.08 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.53 g
Dietary Fiber:~
Sugars Total:0.37 g
Fructose:~
Galactose:~
Glucose/Dextrose:0.14 g
Lactose:17.01 mg
Maltose:0.18 g
Sucrose:39.69 mg
Starch:~
Proteins Total:7.63 g
Essential amino acids
Phenylalanine:0.47 g
Leucine:0.84 g
Methionine:0.22 g
Lysine:0.73 g
Isoleucine:0.43 g
Valine:0.60 g
Threonine:0.29 g
Tryptophan:0.11 g
Histidine:0.30 g
Arginine:0.26 g
Non-essential amino acids
Alanine:0.26 g
Aspartic acid:0.44 g
Betaine:170.10 mcg
Cystine:82.21 mg
Glutamic acid:1.62 g
Glycine:0.14 g
Hydroxyproline:~
Proline:1.05 g
Serine:0.46 g
Tyrosine:0.48 g
Fats Total:7.88 g
Saturated fatty acids:5.04 g
Monounsaturated fatty acids:2.06 g
Polyunsaturated fatty acids:0.27 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.31 g
Hexanoic/Caproic [6:0]:0.14 g
Octanoic/Caprylic [8:0]:79.38 mg
Decanoic/Capric [10:0]:0.18 g
Dodecanoic/Lauric [12:0]:0.15 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.87 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.21 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.92 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]:0.25 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.70 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]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:99.22 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:0.79 g
Caffeine:~
Theobromine:~
Product Type:Swiss
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:9 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...The largest onion ever grown weighed 10 lbs 14 oz and was grown by V. Throup of Silsden, England.
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