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SHREDDED MOZZARELLA CHEESE PRODUCT

Cheese QUESOS LA RICURA Branded
333 Calories
13.3g Protein
6.7g Carbs
26.7g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 333
% Daily Value*
Total Fat 26.7g 34%
Saturated Fat 6.7g 33%
Trans Fat 10g
Cholesterol 0mg 0%
Sodium 1,033mg 45%
Total Carbohydrate 6.7g 2%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 13.3g 27%
Vitamin D 0mcg 0%
Calcium 500mg 38%
Iron 0mg 0%
Potassium 0mg 0%

* 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 13.3g 29%
Carbs 6.7g 14%
Fat 26.7g 57%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 0 MG 0%

Minerals

Nutrient Amount % DV
Calcium, Ca 500 MG 38%
Iron, Fe 0 MG 0%
Sodium, Na 1,033 MG 45%

Nutrition Highlights

  • Good source of protein with 13.3g per 100g.
  • Good source of Calcium, Ca (38% DV).
  • Good source of Sodium, Na (45% DV).

About SHREDDED MOZZARELLA CHEESE PRODUCT

SHREDDED MOZZARELLA CHEESE PRODUCT is a calorie-dense food with 333 calories per 100-gram serving. Its primary macronutrient source is fat, providing 13.3g of protein, 6.7g of carbohydrates, and 26.7g of fat. This food belongs to the Cheese category.

Ingredients

WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, CASEIN, MOZZARELLA CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), MODIFIED FOOD STARCH, CONTAINS 2% OR LESS: SALT, NATURAL FLAVOR, SODIUM ALUMINUM PHOSPHATE, SODIUM PHOSPHATE, LACTIC ACID, SORBIC ACID (AS A PRESERVATIVE), BETA CAROTENE.

Dietary Information

Notable micronutrients in SHREDDED MOZZARELLA CHEESE PRODUCT include Sodium, Na (45% DV) , and Calcium, Ca (38% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 333 calories per 100 grams, SHREDDED MOZZARELLA CHEESE PRODUCT gets 16% of its calories from protein, 8% from carbohydrates, and 72% from fat. This is moderately high, similar to many cooked grains and dairy products.

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