American Cheese Nutrition Facts

375 calories in 100 g

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Calories in American Cheese
Cheese, pasteurized process, american, without di sodium phosphate
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:31.25 g (275 calories, 31% by weight)
Carbohydrates:1.60 g (6 calories, 2% by weight)
Proteins:22.15 g (95 calories, 22% by weight)
Alcohol:~
Water:39.16 g (39% by weight)
Fat Composition:66% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:94 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 cubic inch
Food Group:Dairy and Egg Products
USDA #:1147
Tags: american cheese;
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Vitamin A:961 IU
Retinol:247 mcg
Retinol Activity Equivalent:254 mcg
α-Carotene:~
β-Carotene:82 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:350 mcg
Vitamin B-3:60 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:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:270 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.70 mcg
Calcium (Ca):0.62 g
Copper (Cu):30 mcg
Fluoride (F):35 mcg
Iron (Fe):390 mcg
Magnesium (Mg):22 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.44 g
Potassium (K):0.16 g
Selenium (Se):14.40 mcg
Sodium (Na):0.65 g
Zinc (Zn):2.99 mg
Cholesterol:94 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.60 g
Dietary Fiber:~
Sugars Total:0.51 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:22.15 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:31.25 g
Saturated fatty acids:19.69 g
Monounsaturated fatty acids:8.95 g
Polyunsaturated fatty acids:0.99 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]:3.21 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.10 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]:7.51 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:American
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?...To prevent losses of natural vitamins in food try to keep food requiring cooling in a fridge (at constant temperature up to 4 C) to prevent its going bad. In case of frozen food it is best to keep it at temperature under -18 C. Canned and dried food should be stored in a cool and dry place.
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Cheese, pasteurized process, swiss, without di sodium phosphate
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