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Small portion cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
350
KCAL / 100G
Carbs
2g
· 2%
Protein
22g
· 25%
Fat
28g
· 73%
Fiber
0g
Vitamins
B12
2.4µg · 100% DV
B2
0.8mg · 62% DV
Vitamin A
260µg · 29% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
500mg · 71% DV
Calcium
700mg · 70% DV
Zinc
4mg · 36% DV
Sodium
700mg · 30% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
18g
MONOUNSATURATED
7g
POLYUNSATURATED
1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated, wrapped well or in an airtight container to limit drying and odor absorption. If it develops a sour smell, slimy surface, or unusual discoloration, it should be discarded.
Yes, but freezing often changes the texture and can make it more crumbly after thawing. It usually works better in cooked dishes than for serving as-is.
Cooking does not remove the protein, but heat can change the texture and how the cheese melts. Prolonged high heat affects quality more than it affects the basic protein content.
It can fit either time depending on the meal. After training, it is often more useful when paired with a carbohydrate source such as bread, fruit, or potatoes rather than eaten alone.
No single food becomes fattening just because of the time you eat it. What matters most is your overall intake, though cheese is energy-dense so portions can add up quickly.
It pairs well with vegetables, whole-grain bread, eggs, olives, or fruit. Combining it with high-volume or fiber-rich foods can make the meal more satisfying.
Often yes, because firmer cheese tends to be eaten more slowly and can feel more substantial. Spreadable cheeses are easier to overuse without noticing.
A short soak in water can reduce surface saltiness slightly. Leaving it too long can weaken both flavor and texture.
Tolerance varies by person and by cheese type. Some cheeses are easier to tolerate, but anyone with a dairy allergy should avoid it because the allergen is milk protein, not just lactose.
No. Minimally processed describes how the food is made, not how much is ideal to eat; cheese is still rich in fat and energy, so portion awareness matters.
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.