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Source of protein and calcium, ideal for sandwiches and toast.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
340
KCAL / 100G
Carbs
2.2g
· 3%
Protein
23g
· 27%
Fat
27g
· 70%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Vitamin A
260µg · 29% DV
B2
0.35mg · 27% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
530mg · 76% DV
Calcium
700mg · 70% DV
Sodium
670mg · 29% DV
Zinc
3mg · 27% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
17.5g
MONOUNSATURATED
7.5g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
It can work as a quick snack on its own, but it is usually more balanced when paired with vegetables, whole-grain bread, or eggs. That combination can make the meal more filling and less reliant on a single processed food.
Melting does not remove its protein, but prolonged high heat can affect texture and reduce some heat-sensitive vitamins. Gentle heating is usually the better option.
Keep it tightly sealed in its original pack or an airtight container to limit air exposure. This helps prevent drying out, odor transfer, and faster spoilage.
Yes, but the texture may become more crumbly or rubbery after thawing. It is usually best used later in toasties, omelets, or other hot dishes where it will be melted.
Before training, it may feel heavy for some people because its fat content can slow digestion. After training, it can fit better when combined with a carbohydrate source such as bread or fruit.
No single food causes weight gain just because of the time you eat it. What matters more is your total intake overall, though portion size still matters with energy-dense foods like cheese.
The choice depends on taste, texture, and how you plan to use it. Kashar is often preferred for melting in sandwiches and hot dishes, while white cheese offers a different texture and flavor profile.
Not automatically. Processing level matters, but the ingredient list, overall diet, portion size, and how often you eat it are more useful than labeling it simply good or bad.
Yes. People with a milk allergy should avoid it, and those with lactose intolerance may tolerate it differently depending on their sensitivity, so individual response matters.
It can be a practical source of protein, especially in simple meals and snacks. Still, its salt and fat content mean portions should match the child’s age and overall eating pattern.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.