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Cheese, pasteurized process, swiss, low fat

30 calories in 1 cubic inch

Calories in Cheese, pasteurized process, swiss, low fat
Cheese, pasteurized process, swiss, low fat Suggest a better name
30 calories in 1 cubic inch
1 cubic inch = 18g ≈ 0.040lb ≈ 0.63oz
1.65 calories / gram
1 Weight Watchers point
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Calorie Sources:62% proteins; 28% fats; 10% carbohydrates
Fats:0.92 g (8 calories, 5% by weight)
Carbohydrates:0.77 g (3 calories, 4% by weight)
Proteins:4.59 g (18 calories, 26% by weight)
Alcohol:~
Water:10.64 g (59% by weight)
Fat Composition:68% saturated; 28% monounsaturated; 4% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:6.30 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 #:43379
Tags: swiss cheese;
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Vitamin A:27 IU
Retinol:7.02 mcg
Retinol Activity Equivalent:7.20 mcg
α-Carotene:~
β-Carotene:2.34 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:5.40 mcg
Vitamin B-2:70.20 mcg
Vitamin B-3:14.40 mcg
Vitamin B-5:~
Vitamin B-6:14.40 mcg
Vitamin B-9:1.62 mcg
Food folate:1.62 mcg
Dietary Folate Equivalent:1.62 mcg
Folic acid:~
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:6.52 mg
Vitamin C:~
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.02 mcg
Vitamin D (D2 + D3):0.02 mcg
Vitamin E:12.60 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.09 mcg
Calcium (Ca):0.12 g
Copper (Cu):5.40 mcg
Fluoride (F):~
Iron (Fe):77.40 mcg
Magnesium (Mg):4.32 mg
Manganese (Mn):~
Phosphorus (P):0.15 g
Potassium (K):32.40 mg
Selenium (Se):3.13 mcg
Sodium (Na):0.26 g
Zinc (Zn):597.60 mcg
Cholesterol:6.30 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.77 g
Dietary Fiber:~
Sugars Total:0.24 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.59 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:0.92 g
Saturated fatty acids:0.59 g
Monounsaturated fatty acids:0.24 g
Polyunsaturated fatty acids:32.40 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:36 mg
Hexanoic/Caproic [6:0]:16.20 mg
Octanoic/Caprylic [8:0]:9 mg
Decanoic/Capric [10:0]:19.80 mg
Dodecanoic/Lauric [12:0]:16.20 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.10 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.26 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.11 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]:28.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.20 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]:19.80 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:10.80 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:1.08 g
Caffeine:~
Theobromine:~
Product Type:Cheese
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1jD
Did you know?...To prevent losses of natural vitamins in food try to prepare salads from freshly cut vegetables, otherwise they lose vitamins B and C.
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