Catalog -> Milk dishes -> Processed cheese

Nutrition Facts For Processed cheese, 5% fat, low-fat

Data sources: Nutriely Data Sources
Last updated on August 2, 2024.

Nutrition Label

Processed cheese, 5% fat, low-fat Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 139kcal (581 kj)
7%
Carbohydrates 0.30g
0%
Starch 0g
Sugars 0.30g **
Sucrose 0g
Maltose 0g
Fructose 0g
Galactose 0g
Glucose 0g
Fibre, total 0g
0%
Polyols 0g
Protein 23g
15%
Fat 5g
11%
Polyunsaturated fatty acids 0.12g
Monounsaturated fatty acids 1.16g
Saturated fatty acids 3.06g
Sterols -
Cholesterol 20mg
Water 67g
3%
Alcohol 0g
Salt 2,548mg **
Calcium 695mg
70%
Chromium -
0%
Copper 0.31mg
35%
Fluoride -
Iodine 21ug
14%
Iron 0.30mg
2%
Magnesium 23mg
8%
Manganese -
0%
Molybdenum -
0%
Phosphorus 1,570mg
262%
Potassium 110mg
4%
Selenium 26ug
48%
Sodium 1,000mg
Zinc 2.31mg
29%
Vitamin A (RAE) 44ug
6%
Vitamin D 0.07ug
0%
Vitamin E 0.11mg
1%
Vitamin K -
0%
Vitamin B1 0.03mg
3%
Vitamin B2 0.25mg
23%
Vitamin B3 (Niacin) equivalents 0.20mg
1%
Vitamin B6 0.06mg
5%
Vitamin B9 (Folate) 8ug
2%
Vitamin B12 1ug
42%
Vitamin C 0mg
0%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Food Preferences

Egg free
Gluten free
Strongly salted
Lacto-ovo vegetarian
Lacto vegetarian
Low fat
Low gluten
Soy free
Unsweetened

Processed cheese, 5% fat, low-fat

The ratio of macro elements (protein, fat, carbs) in Processed cheese, 5% fat, low-fat

Fat 33%
Carbohydrates 1%
Protein 67%

Component Breakdown

Macro
Mineral
Vitamin
Amino
Carbs
Fats

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