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Kraft

Natural Finely Shredded Mexican Style Four Cheese

Nutrition Facts
Serving Size 1/4 cup (28g)
 
Amount Per Serving
Calories from Fat 70
Calories 100
 
% Daily Values*
Total Fat 8g 12%
  Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 160mg 7%
Total Carbohydrate 1g 0%
  Dietary Fiber 0g 0%
  Sugars 0g  
Protein 6g  
 
Vitamin A 6% 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 Anthony Lee on 11 Feb 10, and last modified on 18 Jul 14 by member aseret1275 .

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5%
of RDI*
(100 calories)
5% of RDI
Calorie Breakdown:
 
Carbohydrate (4%)
 
Fat (72%)
 
Protein (24%)
Carbohydrates, 1g (4%) Fat, 8g (72%) Protein, 6g (24%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
100
Fat
8g
Carbs
1g
Protein
6g
There are 100 calories in a 1/4 cup serving of Kraft Natural Finely Shredded Mexican Style Four Cheese.
Calorie breakdown: 72% fat, 4% carbs, 24% protein.

Related Mexican Cheese from Kraft:

2% Mexican Cheddar Jack
2% Mexican Style Four Cheese
2% Milk Mexican Taco Cheese
3 Cheese Mexicana Shredded Cheese
Mexican Style Taco Cheese
Natural Cheese Mexican Authentic
  find more kraft mexican cheese products

Related Cheese from Kraft:

100 Calorie Cheese Bites - Cheddar
100 Calorie Cheese Bites - Cheddar & Monterey Jack
100 Calorie Cheese Bites - Pepper Jack
100 Calorie Cheese Bites - Three Cheese Blend
100% Grated Parmesan & Romano Cheese
100% Grated Parmesan Cheese
  find more kraft cheese products

Other Types of Mexican Cheese:

Mexican Blend Cheese
Monterey Cheese
Queso Anejo Cheese
Queso Asadero Cheese
Queso Chihuahua Cheese
Queso Fresco
  view more mexican 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:

BunnyRunny
on 30 July 2014
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on 28 July 2014
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