Search results
Results from the WOW.Com Content Network
The nutrition facts on government cheese suggests a serving size of 1 ounce (28 g), or two slices, of cheese per serving. It also notes that the nutritional information represents the average nutritional value of "Processed American cheese" which was offered by the commodity food program.
The Denomination of Origin for Idiazabal cheese was created in 1987 and defines the basic regulations for the product's manufacture. Typically, unpasteurized milk from latxa breed of sheep is used, although in some cases the D.O. permits the use of milk from Carranzana breed, from the Encartaciones in Biscay .
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
This breakfast bowl serves one person and has 460 calories, 13 grams of saturated fat, 1,130 milligrams of sodium, and 1 gram of sugar. "That much sodium is a terrible start to your day," Morris says.
Name Image Region Description Caravane cheese: The brand name of a camel milk cheese produced in Mauritania by Tiviski, [5] a company founded by Nancy Abeiderrhamane in 1987. The milk used to make the cheese is collected from the local animals of a thousand nomadic herdsmen, and is very difficult to produce, but yields a product that is low in lactose.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium, though values for water-soluble vitamins and minerals can vary widely.
The list excludes specific brand names, unless a brand name is also a distinct variety of cheese. While the term "American cheese" is legally used to refer to a variety of processed cheese, many styles of cheese originating in Europe are also made in the United States, such as brie, cheddar, gouda, mozzarella, and provolone.
This is an uncooked cheese made through pressing. When offered as a farm-produced cheese (known as fromage fermier, fromage de ferme or produit fermier), the AOC regulations stipulate that only raw, unpasteurized milk be used. [6] [7] Historically, production has been: 3,067 tonnes (in 2003) 60 producers (in 2003)