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KRAFT CHEEZ WHIZ LIGHT Pasteurized Process Cheese Product

75 calories in 2 tbsp

KRAFT CHEEZ WHIZ LIGHT Pasteurized Process Cheese Product Suggest a better name
Weight Loss Rating:
Total Calories:75 calories in 2 tbsp
Serving Weight:2 tbsp = 35g ≈ 0.077lb ≈ 1.23oz
Caloric Density:2.15 calories / gram
Weight Watchers Counter:2 Weight Watchers points
 
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Calorie Sources:40% fats; 30% proteins; 30% carbohydrates
Fats:3.33 g (30 calories, 10% by weight)
Carbohydrates:5.67 g (23 calories, 16% by weight)
Proteins:5.70 g (23 calories, 16% by weight)
Alcohol:~
Water:18.02 g (52% by weight)
Fat Composition:100% saturated
Trans Fat :~
Dietary Fiber:70 mg
Cholesterol:12.25 mg
Caffeine:~
Serving Sizes: 100 g
2 tbsp
Food Group:Dairy and Egg Products
USDA #:1189
Related Foods: Calories in Blue Or Roquefort Cheese Dressing
Calories in Brie
Calories in Cheese Puffs
Calories in Cream
Calories in Creamed Cottage Cheese
Calories in Egg And Cheese Sandwich
Calories in Neufchatel Cheese
Calories in Swiss Cheese
Vitamin A:220 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:115.50 mcg
Vitamin B-3:~
Vitamin B-5:~
Vitamin B-6:~
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:140 mcg
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):0.15 g
Copper (Cu):~
Fluoride (F):~
Iron (Fe):56.00 mcg
Magnesium (Mg):~
Manganese (Mn):~
Phosphorus (P):0.33 g
Potassium (K):0.10 g
Selenium (Se):~
Sodium (Na):0.60 g
Zinc (Zn):826 mcg
Cholesterol:12.25 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.67 g
Dietary Fiber:70 mg
Sugars Total:2.87 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.70 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:3.33 g
Saturated fatty acids:2.24 g
Monounsaturated fatty acids:~
Polyunsaturated fatty acids:~
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:~
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:~
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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:~
[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]:~
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[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:2.24 g
Caffeine:~
Theobromine:~
Product Type:KRAFT
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:10 / 10
Zone Diet Rating:7 / 10
Shorter URL for this page:http://calobonga.com/_11r
Did you know?...America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
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