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Cheese spread, pasteurized process, american, with di sodium phosphate

290 calories in 100 g

Calories in Cheese spread, pasteurized process, american, with di sodium phosphate
Cheese spread, pasteurized process, american, with di sodium phosphate Suggest a better name
290 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
2.90 calories / gram
8 Weight Watchers points
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Calorie Sources:64% fats; 24% proteins; 12% carbohydrates
Fats:21.23 g (187 calories, 21% by weight)
Carbohydrates:8.73 g (34 calories, 9% by weight)
Proteins:16.41 g (70 calories, 16% by weight)
Alcohol:~
Water:47.65 g (48% by weight)
Fat Composition:66% saturated; 31% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:55 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 jar (5 oz)
Food Group:Dairy and Egg Products
USDA #:1150
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Vitamin A:788 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:430 mcg
Vitamin B-3:130 mcg
Vitamin B-5:680 mcg
Vitamin B-6:110 mcg
Vitamin B-9:7 mcg
Food folate:7 mcg
Dietary Folate Equivalent:7 mcg
Folic acid:~
Vitamin B-12:0.40 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):0.56 g
Copper (Cu):30 mcg
Fluoride (F):35 mcg
Iron (Fe):330 mcg
Magnesium (Mg):29 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.88 g
Potassium (K):0.24 g
Selenium (Se):11.30 mcg
Sodium (Na):1.63 g
Zinc (Zn):2.59 mg
Cholesterol:55 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:8.73 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:16.41 g
Essential amino acids
Phenylalanine:0.93 g
Leucine:1.78 g
Methionine:0.53 g
Lysine:1.50 g
Isoleucine:0.83 g
Valine:1.36 g
Threonine:0.62 g
Tryptophan:0.23 g
Histidine:0.50 g
Arginine:0.54 g
Non-essential amino acids
Alanine:0.60 g
Aspartic acid:1.10 g
Betaine:~
Cystine:0.10 g
Glutamic acid:3.47 g
Glycine:0.31 g
Hydroxyproline:~
Proline:2.32 g
Serine:1.03 g
Tyrosine:0.89 g
Fats Total:21.23 g
Saturated fatty acids:13.32 g
Monounsaturated fatty acids:6.21 g
Polyunsaturated fatty acids:0.62 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.68 g
Hexanoic/Caproic [6:0]:0.40 g
Octanoic/Caprylic [8:0]:0.31 g
Decanoic/Capric [10:0]:0.51 g
Dodecanoic/Lauric [12:0]:0.63 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.18 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.90 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.43 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]:0.56 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.22 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]:0.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.22 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:5.98 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:8 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?...A cow has 4 stomachs. They are: the rumen, where the food is first stored, the reticulum where food that has been more thoroughly chewed is stored once the cow has chewed the cud and has swallowed it; the omasum where extra water is squeezed out, and finally the food goes to the abomasum. Some of the digested food is then stored in the cow's udder where it is made into milk.
Related: Cheese food, pasteurized process, american, with di sodium phosphate
Milk, nonfat, fluid, without added vitamin A and vitamin D (fat free or skim)
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