Cheese vs Leavening agents
Nutrition comparison per 100g · USDA Foundation Foods & USDA SR Legacy
Leavening agents, baking powder, double-acting, straight phosphate is higher in more vitamins & minerals
Calories (kcal)
Cheese —
Leavening agents 51
Protein (g)
Cheese 15.6
Leavening agents 0.100
Carbs (g)
Cheese 8.19
Leavening agents 24.1
Fat (g)
Cheese 23.9
Leavening agents 0
Fiber (g)
Cheese —
Leavening agents 0.200
Quick answers
Which has more protein?
Cheese, pasteurized process cheese food or product, American, singles — 15.6g vs 0.100g per 100g.
Which is more nutrient-dense?
Leavening agents, baking powder, double-acting, straight phosphate 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 | Leavening agents | Diff |
|---|---|---|---|
| Energy | |||
| Energy | — | 51 kcal | |
| Macronutrients | |||
| Water | 44.8 g | 4.00 g | +1019% |
| Protein | 15.6 g | 0.100 g | +15467% |
| Total lipid (fat) | 23.9 g | 0 g | |
| Carbohydrate, by difference | 8.19 g | 24.1 g | -66% |
| Fiber, total dietary | — | 0.200 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 13.7 g | 0 g | |
| Fatty acids, total monounsaturated | 4.89 g | 0 g | |
| Cholesterol | 73.2 mg | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | — | 0 mg | |
| Riboflavin (Vitamin B2) | — | 0 mg | |
| Niacin (Vitamin B3) | — | 0 mg | |
| Pantothenic acid (Vitamin B5) | — | 0 mg | |
| Vitamin B-6 — Pyridoxine | — | 0 mg | |
| Biotin (Vitamin B7) | — | 0 ug | |
| Folate, total (Vitamin B9) | — | 0 ug | |
| Choline, total | — | 0 mg | |
| Vitamin B-12 — Cobalamin | — | 0 ug | |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | — | 0 mg | |
| Vitamin D (D2 + D3) | 4.42 ug | 0 ug | |
| Minerals | |||
| Calcium, Ca | 1498 mg | 7364 mg | -80% |
| Iron, Fe | 1.30 mg | 11.3 mg | -88% |
| Magnesium, Mg | 34.6 mg | 39.0 mg | -11% |
| Phosphorus, P | 880 mg | 9918 mg | -91% |
| Potassium, K | 212 mg | 5.00 mg | +4136% |
| Sodium, Na | 1420 mg | 7893 mg | -82% |
| Zinc, Zn | 2.38 mg | 0.020 mg | +11795% |
| Copper, Cu | 0 mg | 0.013 mg | -100% |
| Manganese, Mn | 0.065 mg | 0.014 mg | +366% |
| Selenium, Se | — | 0.200 ug | |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 310 kcal | — | |
| Energy (Atwater Specific Factors) | 308 kcal | — | |
| Energy | — | 213 kj | |
| Nitrogen | 2.44 g | — | |
| Ash | 7.60 g | 71.8 g | -89% |
| Total Sugars | — | 0 g | |
| Iodine, I | 52.5 ug | — | |
| Folic acid (Vitamin B9 — synthetic) | — | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | — | 0 ug | |
| Betaine | — | 0 mg | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | 156 ug | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 177 IU | 0 IU | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 4.42 ug | — | |
| Vitamin K1 — Phylloquinone | — | 0 ug | |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | — | 0 g | |
| SFA 10:0 (Capric acid) | — | 0 g | |
| SFA 12:0 (Lauric acid) | 0.723 g | 0 g | |
| SFA 14:0 (Myristic acid) | 2.20 g | 0 g | |
| SFA 16:0 (Palmitic acid) | 6.52 g | 0 g | |
| SFA 18:0 (Stearic acid) | 2.13 g | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | — | 0 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | — | 0 g | |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| Fatty acids, total polyunsaturated | — | 0 g | |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.558 g | 0 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | — | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Cheese, pasteurized process cheese food or product, American, singles nutrition facts Leavening agents, baking powder, double-acting, straight phosphate nutrition facts Compare other foods →
Dig deeper — biggest differences
Protein +15467% in Cheese, pasteurized process cheese food or product, American, singles Zinc, Zn +11795% in Cheese, pasteurized process cheese food or product, American, singles Potassium, K +4136% in Cheese, pasteurized process cheese food or product, American, singles Manganese, Mn +366% in Cheese, pasteurized process cheese food or product, American, singles
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