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FRENCH ONION HAVARTI CHEESE

Cheese Emmi Roth USA, Inc. Branded
393 Calories
21.4g Protein
3.6g Carbs
32.1g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 393
% Daily Value*
Total Fat 32.1g 41%
Saturated Fat 21.4g 107%
Trans Fat 0g
Cholesterol 89mg 30%
Sodium 679mg 30%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 21.4g 43%
Vitamin D 1mcg 5%
Calcium 643mg 49%
Iron 0.4mg 2%
Potassium 71mg 2%

* 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.

Macronutrients

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Protein 21.4g 38%
Carbs 3.6g 6%
Fat 32.1g 56%

Vitamins

Nutrient Amount % DV
Vitamin D (D2 + D3) 1 UG 5%

Minerals

Nutrient Amount % DV
Calcium, Ca 643 MG 49%
Iron, Fe 0.4 MG 2%
Potassium, K 71 MG 2%
Sodium, Na 679 MG 30%

Nutrition Highlights

  • Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
  • Good source of Calcium, Ca (49% DV).
  • Good source of Sodium, Na (30% DV).

About FRENCH ONION HAVARTI CHEESE

FRENCH ONION HAVARTI CHEESE is a calorie-dense food with 393 calories per 100-gram serving. Its primary macronutrient source is fat, providing 21.4g of protein, 3.6g of carbohydrates, and 32.1g of fat. This food belongs to the Cheese category.

Ingredients

CULTURED PASTEURIZED MILK AND CREAM, SALT, DRIED ONION, DRIED GARLIC, DRIED CHIVES, MICROBIAL ENZYMES, ANNATTO (COLOR)

Dietary Information

FRENCH ONION HAVARTI CHEESE is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in FRENCH ONION HAVARTI CHEESE include Calcium, Ca (49% DV) , and Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 393 calories per 100 grams, FRENCH ONION HAVARTI CHEESE gets 22% of its calories from protein, 4% from carbohydrates, and 74% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.

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