Cheese, pasteurized process, pimento

375 calories in 100 g

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Calories in Cheese, pasteurized process, pimento
Cheese, pasteurized process, pimento Suggest a better name
375 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.75 calories / gram
10 Weight Watchers points
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Calorie Sources:73% fats; 25% proteins; 2% carbohydrates
Fats:31.20 g (274 calories, 31% by weight)
Carbohydrates:1.73 g (7 calories, 2% by weight)
Proteins:22.13 g (94 calories, 22% by weight)
Alcohol:~
Water:39.08 g (39% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:0.10 g
Cholesterol:94 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, melted
1 cup, shredded
1 oz
1 cubic inch
1 slice (3/4 oz)
Food Group:Dairy and Egg Products
USDA #:1043
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Vitamin A:1030 IU
Retinol:231 mcg
Retinol Activity Equivalent:244 mcg
α-Carotene:12 mcg
β-Carotene:150 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:18 mcg
Vitamin B-1:20 mcg
Vitamin B-2:350 mcg
Vitamin B-3:70 mcg
Vitamin B-5:480 mcg
Vitamin B-6:70 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:0.70 mcg
Added Vitamin B-12:~
Choline:34.70 mg
Vitamin C:2.30 mg
Vitamin D:22
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.50 mcg
Vitamin D (D2 + D3):0.50 mcg
Vitamin E:290 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.90 mcg
Calcium (Ca):0.61 g
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):420 mcg
Magnesium (Mg):22 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.74 g
Potassium (K):0.16 g
Selenium (Se):14.50 mcg
Sodium (Na):1.43 g
Zinc (Zn):2.98 mg
Cholesterol:94 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.73 g
Dietary Fiber:0.10 g
Sugars Total:0.62 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.13 g
Essential amino acids
Phenylalanine:1.12 g
Leucine:1.95 g
Methionine:0.57 g
Lysine:2.19 g
Isoleucine:1.02 g
Valine:1.32 g
Threonine:0.71 g
Tryptophan:0.32 g
Histidine:0.90 g
Arginine:0.92 g
Non-essential amino acids
Alanine:0.55 g
Aspartic acid:1.36 g
Betaine:~
Cystine:0.14 g
Glutamic acid:4.59 g
Glycine:0.36 g
Hydroxyproline:~
Proline:2.25 g
Serine:1.06 g
Tyrosine:1.21 g
Fats Total:31.20 g
Saturated fatty acids:19.66 g
Monounsaturated fatty acids:8.93 g
Polyunsaturated fatty acids:0.98 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.04 g
Hexanoic/Caproic [6:0]:0.35 g
Octanoic/Caprylic [8:0]:0.37 g
Decanoic/Capric [10:0]:0.64 g
Dodecanoic/Lauric [12:0]:0.48 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3.20 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.09 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.79 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]:1.02 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.49 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]:0.60 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.38 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:5.84 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:10 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?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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