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New Body Nutrition, CHEESE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 357 MG | 27% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 643 MG | 28% |
Nutrition Highlights
- Good source of protein with 14.3g per 100g.
- Good source of Calcium, Ca (27% DV).
- Good source of Sodium, Na (28% DV).
About CHEESE
Narth Coast Beer Cheese blends cheddar with beer, Worcestershire sauce, garlic powder, onion powder, and aged cayenne pepper into a spreadable cheese dip with a savory kick. The beer and Worcestershire contribute umami depth and slight tang to the cheddar base, while guar gum and lactic acid keep the texture smooth and consistent. This is a bold, flavorful spread best served with crackers or crusty bread.
Ingredients
CHEDDAR CHEESE, (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYME, WATER, REDUCED LACTOSE WHEY CREAM, SKIM MILK), SORBIC ACID (TO PROTECT FLAVOR), GUAR GUM, LACTIC ACID, ANNATTO (COLOR), BEER, WORCESTERSHIRE SAUCE, (DISTILLED VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, SPICES, ANCHOVY PUREE, NATURAL FLAVOR, TAMARIND) GARLIC POWDER, ARTIFICIAL FLAVOR, ONION POWDER, AGED CAYENNE PEPPER SAUCE (AGED CEYENNE PEPPERS, VINEGAR, WATER, SALT, GARLIC, GARLIC POWDER), CAYENNE PEPPER.
Dietary Information
Notable micronutrients in CHEESE include Sodium, Na (28% DV) , and Calcium, Ca (27% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 321 calories per 100 grams, CHEESE gets 18% of its calories from protein, 18% from carbohydrates, and 60% from fat. This is moderately high, similar to many cooked grains and dairy products.
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