Cheese, caraway
Category: Dairy and Egg Products
100g of Cheese, caraway contains 376 kcal calories, 25.18g protein, and 673mg calcium per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 376 kcal | 19% |
| Protein | 25.18 g | 50% |
| Carbohydrates | 3.06 g | 1% |
| Total fat | 29.2 g | 37% |
| Fiber | 0 g | 0% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 690 mg | 30% |
| Potassium | 93 mg | 2% |
| Calcium | 673 mg | 52% |
| Magnesium | 22 mg | 5% |
| Phosphorus | 490 mg | 39% |
| Iron | 0.64 mg | 4% |
| Zinc | 2.94 mg | 27% |
| Copper | 0.02 mg | 3% |
| Manganese | 0.02 mg | 1% |
| Selenium | 14.5 µg | 26% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 18.58 g | 93% |
| Monounsaturated fat | 8.28 g | — |
| Polyunsaturated fat | 0.83 g | — |
| Cholesterol | 93 mg | 31% |
| EPA (Omega-3) | 0 g | — |
| DHA (Omega-3) | 0 g | — |
| DPA (Omega-3) | 0 g | — |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 271 µg | 30% |
| Retinol | 262 µg | — |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.03 mg | 3% |
| Riboflavin (B2) | 0.45 mg | 35% |
| Niacin (B3) | 0.18 mg | 1% |
| Pantothenic acid (B5) | 0.19 mg | 4% |
| Vitamin B6 | 0.07 mg | 4% |
| Folate (B9) | 18 µg | 5% |
| Vitamin B12 | 0.27 µg | 11% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 2.1 g | — |
| Leucine | 2.41 g | — |
| Isoleucine | 1.56 g | — |
| Valine | 1.68 g | — |
| Threonine | 0.9 g | — |
| Methionine | 0.66 g | — |
| Phenylalanine | 1.33 g | — |
| Tryptophan | 0.32 g | — |
| Histidine | 0.88 g | — |
| Arginine | 0.95 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 39.28 g | — |
Household serving sizes
g- oz
- 28 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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