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Borden, SHARP CHEDDAR SHREDDED CHEESE, SHARP CHEDDAR
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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 | 714 MG | 55% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 643 MG | 28% |
Nutrition Highlights
- Excellent source of protein with 25g per 100g, great for muscle building and recovery.
- Rich source of Calcium, Ca (55% of Daily Value per 100g).
- Good source of Sodium, Na (28% DV).
About SHARP CHEDDAR SHREDDED CHEESE, SHARP CHEDDAR
Borden sharp cheddar shredded cheese, 393 calories per 28g serving with 25g of protein, 32g of fat, and 3.6g of carbs. Made from pasteurized milk with standard cheddar cultures, annatto for color, and potato and corn starch added to prevent caking. A versatile shredded cheese for melting on tacos, burgers, casseroles, or eating on its own.
Ingredients
CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), POTATO STARCH, CORN STARCH AND CALCIUM SULFATE ADDED TO PREVENT CAKING, NATAMYCIN (NATURAL MOLD INHIBITOR)
Dietary Information
SHARP CHEDDAR SHREDDED CHEESE, SHARP CHEDDAR is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in SHARP CHEDDAR SHREDDED CHEESE, SHARP CHEDDAR include Calcium, Ca (55% DV) , and Sodium, Na (28% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 393 calories per 100 grams, SHARP CHEDDAR SHREDDED CHEESE, SHARP CHEDDAR gets 25% 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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