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Cheese, pasteurized process, american, low fat

252 calories in 1 cup, diced

Calories in Cheese, pasteurized process, american, low fat
Cheese, pasteurized process, american, low fat Suggest a better name
252 calories in 1 cup, diced
1 cup, diced = 140g ≈ 0.309lb ≈ 4.94oz
1.80 calories / gram
6 Weight Watchers points
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Calorie Sources:56% proteins; 36% fats; 8% carbohydrates
Fats:9.80 g (88 calories, 7% by weight)
Carbohydrates:4.90 g (20 calories, 4% by weight)
Proteins:34.44 g (138 calories, 25% by weight)
Alcohol:~
Water:82.46 g (59% by weight)
Fat Composition:67% saturated; 30% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:49 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 cup, shredded
1 cubic inch
1 slice (3/4 oz)
Food Group:Dairy and Egg Products
USDA #:43275
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Vitamin A:301 IU
Retinol:77 mcg
Retinol Activity Equivalent:79.80 mcg
α-Carotene:~
β-Carotene:25.20 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42 mcg
Vitamin B-2:546 mcg
Vitamin B-3:112.00 mcg
Vitamin B-5:~
Vitamin B-6:112.00 mcg
Vitamin B-9:12.60 mcg
Food folate:12.60 mcg
Dietary Folate Equivalent:12.60 mcg
Folic acid:~
Vitamin B-12:1.08 mcg
Added Vitamin B-12:~
Choline:50.68 mg
Vitamin C:~
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.14 mcg
Vitamin D (D2 + D3):0.14 mcg
Vitamin E:378 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:3.78 mcg
Calcium (Ca):0.96 g
Copper (Cu):42 mcg
Fluoride (F):~
Iron (Fe):602 mcg
Magnesium (Mg):33.60 mg
Manganese (Mn):~
Phosphorus (P):1.16 g
Potassium (K):0.25 g
Selenium (Se):23.24 mcg
Sodium (Na):2 g
Zinc (Zn):4.65 mg
Cholesterol:49 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:4.90 g
Dietary Fiber:~
Sugars Total:0.83 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:34.44 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:9.80 g
Saturated fatty acids:6.17 g
Monounsaturated fatty acids:2.80 g
Polyunsaturated fatty acids:0.31 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.32 g
Hexanoic/Caproic [6:0]:0.11 g
Octanoic/Caprylic [8:0]:0.11 g
Decanoic/Capric [10:0]:0.20 g
Dodecanoic/Lauric [12:0]:0.14 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.99 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.84 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.19 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]:0.32 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.35 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]:0.18 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.11 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:8.40 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Onions should be kept in a cool, dry open space away from bright light. Onions do best in an area that allows for air circulation. Because onions absorb moisture, do not store onions below the sink. Also, do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.
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