Cheddar Cheese Nutrition Facts

49 calories in 1 oz

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Calories in Cheddar Cheese
Cheese, low fat, cheddar or colby
49 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
1.73 calories / gram
1 Weight Watchers point
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Calorie Sources:60% proteins; 36% fats; 4% carbohydrates
Fats:1.98 g (17 calories, 7% by weight)
Carbohydrates:0.54 g (2 calories, 2% by weight)
Proteins:6.90 g (29 calories, 24% by weight)
Alcohol:~
Water:17.89 g (63% by weight)
Fat Composition:65% saturated; 31% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:5.95 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, shredded
1 oz
1 cubic inch
1 slice (1 oz)
Food Group:Dairy and Egg Products
USDA #:1168
Tags: cheddar; chedder; chedder cheese;
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Vitamin A:59 IU
Retinol:17.01 mcg
Retinol Activity Equivalent:17.01 mcg
α-Carotene:~
β-Carotene:1.13 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:2.84 mcg
Vitamin B-2:62.37 mcg
Vitamin B-3:14.18 mcg
Vitamin B-5:51.03 mcg
Vitamin B-6:11.34 mcg
Vitamin B-9:3.12 mcg
Food folate:3.12 mcg
Dietary Folate Equivalent:3.12 mcg
Folic acid:~
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:4.37 mg
Vitamin C:~
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.03 mcg
Vitamin D (D2 + D3):0.03 mcg
Vitamin E:17.01 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.17 mcg
Calcium (Ca):0.12 g
Copper (Cu):5.67 mcg
Fluoride (F):9.89 mcg
Iron (Fe):119.07 mcg
Magnesium (Mg):4.54 mg
Manganese (Mn):1.70 mcg
Phosphorus (P):0.14 g
Potassium (K):18.71 mg
Selenium (Se):4.11 mcg
Sodium (Na):0.17 g
Zinc (Zn):515.97 mcg
Cholesterol:5.95 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.54 g
Dietary Fiber:~
Sugars Total:0.15 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.90 g
Essential amino acids
Phenylalanine:0.33 g
Leucine:0.61 g
Methionine:0.16 g
Lysine:0.53 g
Isoleucine:0.39 g
Valine:0.42 g
Threonine:0.22 g
Tryptophan:79.38 mg
Histidine:0.22 g
Arginine:0.24 g
Non-essential amino acids
Alanine:0.18 g
Aspartic acid:0.41 g
Betaine:~
Cystine:31.19 mg
Glutamic acid:1.55 g
Glycine:0.11 g
Hydroxyproline:~
Proline:0.71 g
Serine:0.37 g
Tyrosine:0.31 g
Fats Total:1.98 g
Saturated fatty acids:1.23 g
Monounsaturated fatty acids:0.59 g
Polyunsaturated fatty acids:62.37 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:62.37 mg
Hexanoic/Caproic [6:0]:17.01 mg
Octanoic/Caprylic [8:0]:19.84 mg
Decanoic/Capric [10:0]:36.85 mg
Dodecanoic/Lauric [12:0]:28.35 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.25 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.56 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.25 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]:65.21 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.52 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]:42.53 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:17.01 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:1.03 g
Caffeine:~
Theobromine:~
Product Type:Cheddar
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Add a small amount of lemon juice to the artichoke cooking water to retain the color of the artichoke.
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Cheese, low-sodium, cheddar or colby
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