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Rich in protein and calcium, contains probiotics
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
380
KCAL / 100G
Carbs
2g
· 2%
Protein
25g
· 26%
Fat
30g
· 72%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Vitamin A
260µg · 29% DV
B2
0.35mg · 27% DV
B5
0.5mg · 10% DV
Minerals
Calcium
800mg · 80% DV
Phosphorus
500mg · 71% DV
Sodium
900mg · 39% DV
Zinc
4mg · 36% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
18g
MONOUNSATURATED
8g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Aged cheese contains 380 calories per 100 g. Much of its energy comes from its 30 g of fat per 100 g.
Yes. Aged cheese provides 25 g of protein per 100 g.
Yes, aged cheese is compatible with a keto diet. It has just 2 g of carbohydrates and 30 g of fat per 100 g.
Aged cheese has a glycemic index of 0. It also contains only 2 g of carbohydrates per 100 g.
Aged cheese contains 30 g of fat per 100 g. This makes it a calorie-dense dairy food.
No. Aged cheese contains 0 g of fiber per 100 g.
Yes. Based on the provided diet compatibility information, aged cheese is suitable for a gluten-free diet.
According to the provided diet compatibility information, aged cheese is suitable for vegetarians. It is also compatible with omnivore, flexitarian, and Mediterranean eating patterns.
Yes. Aged cheese contains dairy, which is a listed allergen.
Yes, aged cheese is classified as processed. Per 100 g, it provides 380 calories, 25 g of protein, 2 g of carbohydrates, and 30 g of fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.