Cheddar Nutrition facts
Cheddar
Pleasantly flavorful, cheddar is a firm cheese with a sharp bite and melt-in-the-mouth crumbly texture. This classic British cheese is one of the very versatile cheeses, perfect for a platter as a snacking cheese or for use in cooking.
Cheddar preparation and its use was originated in medieval times, along the southern slopes of Mendip hills, in Somerset county, in South West England.
Cow milk, raw or pasteurized, is employed to a larger extent in processing cheddar. However, a small quantity of it is also produced by using goat and sheep milk.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 410 Kcal | 20.5% |
| Carbohydrates | 3.37 g | 2.6% |
| Protein | 22.87 g | 41% |
| Total Fat | 32.5 g | 166.5% |
| Dietary Fiber | 0 g | 0% |
| Vitamins | ||
| Folates | 27 μg | 7% |
| Niacin | 0.059 mg | 4% |
| Pyridoxine | 0.066 mg | 5% |
| Riboflavin | 0.428 mg | 33% |
| Thiamin | 0.029 mg | 2.5% |
| Vitamin-A | 1242 IU | 41% |
| Vitamin-C | 0 mg | 0% |
| Vitamin-D | 24 IU | 6% |
| Vitamin-E | 0 mg | 0% |
| Vitamin K | 2.4 µg | 2% |
| Electrolytes | ||
| Sodium | 653 mg | 43.5% |
| Potassium | 74 mg | 1.5% |
| Minerals | ||
| Calcium | 710 mg | 71% |
| Copper | 0.030 mg | 3% |
| Iron | 0.14 mg | 2% |
| Magnesium | 27 mg | 7% |
| Manganese | 0.027 mg | 1% |
| Phosphorus | 455 mg | 65% |
| Zinc | 3.64 mg | 33% |