Cheese Pasteurized Process Pimento
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Cheese, pasteurized process, pimento
Dairy and Egg Products
Calories375KCAL
Protein22.1G
Fat31.2G
Carbs1.7G
Fiber0.1G
Calorie Distribution
376kcal
- Protein24%22.1 g
- Fat75%31.2 g
- Carbs2%1.7 g
Serving Size
g
% Daily Value
per 100g serving · FDA 2020 reference
≤5% low6–19% moderate≥20% good source
Nutrition Facts per 100g
| Water | 39.1 | G |
| Energy | 375 | KCAL |
| Protein | 22.1 | G |
| Total lipid (fat) | 31.2 | G |
| Carbohydrate, by difference | 1.7 | G |
| Fiber, total dietary | 0.10 | G |
| Total Sugars | 0.62 | G |
| Cholesterol | 94.0 | MG |
| Vitamin C, total ascorbic acid | 2.3 | MG |
| Thiamin | 0.03 | MG |
| Riboflavin | 0.35 | MG |
| Niacin | 0.08 | MG |
| Vitamin B-6 | 0.07 | MG |
| Folate, total | 8.0 | UG |
| Vitamin B-12 | 0.70 | UG |
| Vitamin A, RAE | 244 | UG |
| Vitamin E (alpha-tocopherol) | 0.29 | MG |
| Vitamin D (D2 + D3) | 0.50 | UG |
| Vitamin K (phylloquinone) | 2.9 | UG |
| Calcium, Ca | 614 | MG |
| Iron, Fe | 0.42 | MG |
| Magnesium, Mg | 22.0 | MG |
| Phosphorus, P | 744 | MG |
| Potassium, K | 162 | MG |
| Sodium, Na | 915 | MG |
| Zinc, Zn | 3.0 | MG |
| Copper, Cu | 0.03 | MG |
| Manganese, Mn | 0.02 | MG |
| Selenium, Se | 14.5 | UG |
| Energy | 1571 | kJ |
| Ash | 5.8 | G |
| Pantothenic acid | 0.48 | MG |
| Folic acid | 0 | UG |
| Folate, food | 8.0 | UG |
| Folate, DFE | 8.0 | UG |
| Choline, total | 34.7 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 231 | UG |
| Carotene, beta | 150 | UG |
| Carotene, alpha | 12.0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 1030 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 18.0 | UG |
| Vitamin E, added | 0 | MG |
| Vitamin D (D2 + D3), International Units | 22.0 | IU |
| Vitamin D3 (cholecalciferol) | 0.50 | UG |
| Fatty acids, total saturated | 19.7 | G |
| SFA 4:0 | 1.0 | G |
| SFA 6:0 | 0.35 | G |
| SFA 8:0 | 0.37 | G |
| SFA 10:0 | 0.64 | G |
| SFA 12:0 | 0.48 | G |
| SFA 14:0 | 3.2 | G |
| SFA 16:0 | 9.1 | G |
| SFA 18:0 | 3.8 | G |
| Fatty acids, total monounsaturated | 8.9 | G |
| MUFA 16:1 | 1.0 | G |
| MUFA 18:1 | 7.5 | G |
| MUFA 20:1 | 0 | G |
| MUFA 22:1 | 0 | G |
| Fatty acids, total polyunsaturated | 0.99 | G |
| PUFA 18:2 | 0.61 | G |
| PUFA 18:3 | 0.38 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:4 | 0 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Tryptophan | 0.32 | G |
| Threonine | 0.72 | G |
| Isoleucine | 1.0 | G |
| Leucine | 2.0 | G |
| Lysine | 2.2 | G |
| Methionine | 0.57 | G |
| Cystine | 0.14 | G |
| Phenylalanine | 1.1 | G |
| Tyrosine | 1.2 | G |
| Valine | 1.3 | G |
| Arginine | 0.93 | G |
| Histidine | 0.90 | G |
| Alanine | 0.56 | G |
| Aspartic acid | 1.4 | G |
| Glutamic acid | 4.6 | G |
| Glycine | 0.36 | G |
| Proline | 2.3 | G |
| Serine | 1.1 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
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Nutrient Highlights
- Cheese Pasteurized Process Pimento is a excellent source of Calcium (47% DV) — see top foods ranked by Calcium
- Cheese Pasteurized Process Pimento is a excellent source of Protein (44% DV) — see top foods ranked by Protein
- Cheese Pasteurized Process Pimento is a excellent source of Sodium (40% DV) — see top foods ranked by Sodium
- Cheese Pasteurized Process Pimento is a excellent source of Zinc (27% DV) — see top foods ranked by Zinc
Explore by Nutrient
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Nutrition Facts
Serving Size 100g
Calories375
% Daily Value*
Total Fat 31.2G40%
Cholesterol 94.0MG31%
Sodium 915MG40%
Total Carbohydrate 1.7G1%
Dietary Fiber 0.10G0%
Total Sugars 0.62G
Protein 22.1G44%
Vitamin D 0.50UG3%
Calcium 614MG47%
Iron 0.42MG2%
Potassium 162MG3%
* 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.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 170854.
View on USDA FoodData Central →