American Cold Pack Cheese Nutrition Facts

331 calories in 100 g

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Calories in American Cold Pack Cheese
Cheese food, cold pack, american
331 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.31 calories / gram
9 Weight Watchers points
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Calorie Sources:65% fats; 25% proteins; 10% carbohydrates
Fats:24.46 g (215 calories, 24% by weight)
Carbohydrates:8.32 g (32 calories, 8% by weight)
Proteins:19.66 g (84 calories, 20% by weight)
Alcohol:~
Water:43.12 g (43% by weight)
Fat Composition:66% saturated; 31% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:64 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 package (8 oz)
Food Group:Dairy and Egg Products
USDA #:1045
Related Foods: Calories in Cheddar Cheese
Calories in Cheese Spread
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Calories in Light Sour Cream
Calories in Raw Egg
Calories in Swiss Cheese
Vitamin A:705 IU
Retinol:148 mcg
Retinol Activity Equivalent:159 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:30 mcg
Vitamin B-2:440 mcg
Vitamin B-3:70 mcg
Vitamin B-5:970 mcg
Vitamin B-6:140 mcg
Vitamin B-9:5 mcg
Food folate:5 mcg
Dietary Folate Equivalent:5 mcg
Folic acid:~
Vitamin B-12:1.28 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.50 g
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):840 mcg
Magnesium (Mg):30 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.40 g
Potassium (K):0.36 g
Selenium (Se):16.20 mcg
Sodium (Na):0.97 g
Zinc (Zn):3 mg
Cholesterol:64 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.32 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:19.66 g
Essential amino acids
Phenylalanine:0.99 g
Leucine:1.73 g
Methionine:0.50 g
Lysine:1.95 g
Isoleucine:0.90 g
Valine:1.17 g
Threonine:0.63 g
Tryptophan:0.28 g
Histidine:0.80 g
Arginine:0.82 g
Non-essential amino acids
Alanine:0.49 g
Aspartic acid:1.20 g
Betaine:~
Cystine:0.12 g
Glutamic acid:4.08 g
Glycine:0.32 g
Hydroxyproline:~
Proline:2 g
Serine:0.94 g
Tyrosine:1.07 g
Fats Total:24.46 g
Saturated fatty acids:15.35 g
Monounsaturated fatty acids:7.16 g
Polyunsaturated fatty acids:0.71 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.79 g
Hexanoic/Caproic [6:0]:0.47 g
Octanoic/Caprylic [8:0]:0.35 g
Decanoic/Capric [10:0]:0.59 g
Dodecanoic/Lauric [12:0]:0.72 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.51 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.80 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.80 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]:0.64 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.01 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]:0.46 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.25 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:4.44 g
Caffeine:~
Theobromine:~
Product Type:American
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:3 / 10
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Did you know?...Animal-based fats were once the only trans fats consumed, but by far the largest amount of trans fat consumed today is created by the processed food industry as a side-effect of partially hydrogenating unsaturated plant fats (generally vegetable oils).
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