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Brimhall, WHITE CHEDDAR CHEESE BALLS
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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 | 67 MG | 5% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,033 MG | 45% |
Nutrition Highlights
- Good source of dietary fiber (3.3g per 100g).
- Good source of Sodium, Na (45% DV).
About WHITE CHEDDAR CHEESE BALLS
Brim's White Cheddar Cheese Balls start with degermed white cornmeal puffed in soybean oil, then coat the result in a white cheddar seasoning blend that includes real cheddar cheese, butter, whey, cream, and buttermilk alongside maltodextrin, lactic acid, and flavor enhancers. The fat content is high, most of it from the frying oil, and the carbohydrate base is entirely refined. Real dairy components in the seasoning give these a more genuine cheese flavor than some competing puffs, but they are still a high-calorie, low-nutrient snack.
Ingredients
WHITE CORNMEAL DEGERMED, SOYBEAN OIL, WHITE CHEDDAR SEASONING (CHEDDAR CHEESE [PASTEURIZED MILK, SALT, ANNATTO EXTRACT, CULTURES, ENZYMES], BUTTER [CREAM, WATER, SALT], WHEY, CREAM, BUTTERMILK, NON FAT MILK, MALTODEXTRIN, SALT, LACTIC ACID, NATURAL AND ARTIFICIAL FLAVORS, DISODIUM INOSINATE AND GUANYLATE, TOCOPEROLS AND ASCORBYL PALMITATE).
Dietary Information
Notable micronutrients in WHITE CHEDDAR CHEESE BALLS include Sodium, Na (45% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 533 calories per 100 grams, WHITE CHEDDAR CHEESE BALLS gets 5% of its calories from protein, 33% from carbohydrates, and 68% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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