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Biery Cheese, HOT PEPPER PASTEURIZED PROCESS CHEESE FOOD WITH JALAPENOS
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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 | 536 MG | 41% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,393 MG | 61% |
Nutrition Highlights
- Good source of protein with 17.9g per 100g.
- Good source of Calcium, Ca (41% DV).
- Rich source of Sodium, Na (61% of Daily Value per 100g).
About HOT PEPPER PASTEURIZED PROCESS CHEESE FOOD WITH JALAPENOS
Jalapeno and red peppers bring the heat to this pasteurized process cheese food from Biery, built on American cheese, water and whey with sodium phosphate and oleoresin capsicum for extra kick. A 28 g serving packs 321 calories, 17.86 g protein and 25 g fat, with no carbs or fiber listed, typical of a spreadable pepper cheese meant for sandwiches or crackers.
Ingredients
AMERICAN CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), WATER, WHEY, JALAPENO PEPPERS, SODIUM PHOSPHATE, RED PEPPERS, SALT, OLEORESIN CAPSICUM.
Dietary Information
HOT PEPPER PASTEURIZED PROCESS CHEESE FOOD WITH JALAPENOS is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.
Notable micronutrients in HOT PEPPER PASTEURIZED PROCESS CHEESE FOOD WITH JALAPENOS include Sodium, Na (61% DV) , and Calcium, Ca (41% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 321 calories per 100 grams, HOT PEPPER PASTEURIZED PROCESS CHEESE FOOD WITH JALAPENOS gets 22% of its calories from protein, 0% from carbohydrates, and 70% from fat. This is moderately high, similar to many cooked grains and dairy products.
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