Cheese vs Roast beef spread
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Cheese, mexican, queso cotija is higher in more vitamins & minerals
Calories (kcal)
Cheese 366
Roast beef 223
Protein (g)
Cheese 20.0
Roast beef 15.3
Carbs (g)
Cheese 3.97
Roast beef 3.73
Fat (g)
Cheese 30.0
Roast beef 16.3
Fiber (g)
Cheese 0
Roast beef 0.200
Quick answers
Which has more protein?
Cheese, mexican, queso cotija — 20.0g vs 15.3g per 100g.
Which has fewer calories?
Roast beef spread — 223 vs 366 kcal per 100g.
Which is more nutrient-dense?
Cheese, mexican, queso cotija scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Cheese | Roast beef spread | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 366 kcal | 223 kcal | +64% |
| Macronutrients | |||
| Water | 38.0 g | 61.7 g | -38% |
| Protein | 20.0 g | 15.3 g | +31% |
| Total lipid (fat) | 30.0 g | 16.3 g | +84% |
| Carbohydrate, by difference | 3.97 g | 3.73 g | +6% |
| Fiber, total dietary | 0 g | 0.200 g | -100% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 17.5 g | 6.40 g | +173% |
| Fatty acids, total monounsaturated | 8.33 g | 5.59 g | +49% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 100 mg | 70.0 mg | +43% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 0 mg | 0.200 mg | -100% |
| Thiamin (Vitamin B1) | 0.029 mg | 0.020 mg | +45% |
| Riboflavin (Vitamin B2) | 0.486 mg | 0.230 mg | +111% |
| Niacin (Vitamin B3) | 0.114 mg | 4.20 mg | -97% |
| Vitamin B-6 — Pyridoxine | 0.049 mg | 0.150 mg | -67% |
| Biotin (Vitamin B7) | 10.0 ug | 8.00 ug | +25% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 15.4 mg | — | |
| Vitamin B-12 — Cobalamin | 2.26 ug | 2.38 ug | -5% |
| Vitamin A, RAE | 229 ug | 0 ug | |
| Carotene, beta | 73.0 ug | 0 ug | |
| Carotene, alpha | 0 ug | 0 ug | = |
| Vitamin E (alpha-tocopherol) | 0.250 mg | — | |
| Vitamin D (D2 + D3) | 0.500 ug | — | |
| Minerals | |||
| Calcium, Ca | 800 mg | 23.0 mg | +3378% |
| Iron, Fe | 0 mg | 2.06 mg | -100% |
| Magnesium, Mg | 38.0 mg | 24.0 mg | +58% |
| Phosphorus, P | 729 mg | 116 mg | +528% |
| Potassium, K | 125 mg | 259 mg | -52% |
| Sodium, Na | 1400 mg | 724 mg | +93% |
| Zinc, Zn | 3.87 mg | 6.08 mg | -36% |
| Copper, Cu | 0.238 mg | 0.101 mg | +136% |
| Selenium, Se | 17.7 ug | 22.6 ug | -22% |
| Other Nutrients | |||
| Energy | 1531 kj | 931 kj | +64% |
| Ash | 8.03 g | 3.02 g | +166% |
| Total Sugars | 0 g | 0.710 g | -100% |
| Folic acid (Vitamin B9 — synthetic) | 10.0 ug | 8.00 ug | +25% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 10.0 ug | 8.00 ug | +25% |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 223 ug | 0 ug | |
| Beta-carotene (Provitamin A) | 0 ug | 0 ug | = |
| Vitamin A, IU | 865 IU | 1.00 IU | +86400% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 0 ug | 0 ug | = |
| Vitamin E, added | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 21.0 IU | — | |
| Vitamin K1 — Phylloquinone | 1.90 ug | — | |
| SFA 4:0 (Butyric acid) | 1.58 g | 6.40 g | -75% |
| SFA 6:0 (Caproic acid) | 0.592 g | — | |
| SFA 8:0 (Caprylic acid) | 0.055 g | — | |
| SFA 10:0 (Capric acid) | 0.544 g | — | |
| SFA 12:0 (Lauric acid) | 0.825 g | — | |
| SFA 14:0 (Myristic acid) | 2.74 g | — | |
| SFA 16:0 (Palmitic acid) | 7.75 g | — | |
| SFA 18:0 (Stearic acid) | 3.41 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.521 g | 0.493 g | +6% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 7.63 g | 5.08 g | +50% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.185 g | 0.013 g | +1323% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 1.19 g | 0.427 g | +178% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.989 g | 0.360 g | +175% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.199 g | 0.040 g | +398% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0.027 g | -100% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Iodine | |||
| Iodine mcg/100gB | 64.8 mcg | — | |
| Purines | |||
| Purine, adenine | 3.10 mg | — | |
| Purine, guanine | 5.50 mg | — | |
| Purine, hypoxanthine | 0 mg | — | |
| Purine, uric acid | 0.270 mg | — | |
| Purine, xanthine | 0 mg | — | |
| Purines, total | 8.60 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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