Food database and calorie counter Source: Member

Best Choice

String Cheese

Nutrition Facts
Serving Size 1 piece (28g)
 
Amount Per Serving
Calories from Fat 45
Calories 80
 
% Daily Values*
Total Fat 5g 8%
  Saturated Fat 3g 15%
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 1.5g  
  Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 190mg 8%
Potassium 0mg  
Total Carbohydrate 1g 0%
  Dietary Fiber 0g 0%
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 7g  
 
Vitamin A 4% Vitamin C 0%
Calcium 20% Iron 0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Information for this food was submitted to the FatSecret food database by member Gramquizle on 02 Mar 13.

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4%
of RDI*
(80 calories)
4% of RDI
Calorie Breakdown:
 
Carbohydrate (5%)
 
Fat (58%)
 
Protein (37%)
Carbohydrates, 1g (5%) Fat, 5g (58%) Protein, 7g (37%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
80
Fat
5g
Carbs
1g
Protein
7g
There are 80 calories in a 1 piece serving of Best Choice String Cheese.
Calorie breakdown: 58% fat, 5% carbs, 37% protein.

Related Cheese from Best Choice:

100% Grated Parmesan Cheese
2% Sharp Cheddar Singles
American Cheese Singles
Colby Jack Cheese
Cottage Cheese - 1% Milkfat
Cottage Cheese - 4% Milkfat
  find more best choice cheese products

More Products from Best Choice:

Diet Root Beer
Nonfat Cherry Vanilla Yogurt
Black Beans
Sweet Whole Kernel Corn
Coffee Creamer
  view all best choice products

Other Types of String Cheese:

Part Skim Mozzarella Cheese
Polly-O String-Ums String Cheese Mozzarella
Frigo Natural String Cheese Part Skim
Polly-O 2% String Cheese
Saputo Cheese Heads Light Cheese String - Mozzarella Swirls
Saputo Cheese Heads String Cheese
  view more string cheese nutritional info

Other Types of Cheese:

Cheddar Cheese
Colby Jack Cheese
American Cheese
Lowfat Cheddar or Colby Cheese
Provolone Cheese
Swiss Cheese
  view more cheese nutritional info
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Recently Eaten By:

isfalt
on 04 August 2014
Gramquizle
on 07 May 2013



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