Restaurant vs Cheese
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Cheese, cheddar is higher in more vitamins & minerals
Calories (kcal)
Restaurant 260
Cheese 408
Protein (g)
Restaurant 8.88
Cheese 23.3
Carbs (g)
Restaurant 25.5
Cheese 2.44
Fat (g)
Restaurant 13.6
Cheese 34.0
Fiber (g)
Restaurant 1.00
Cheese —
Quick answers
Which has more protein?
Cheese, cheddar — 23.3g vs 8.88g per 100g.
Which has fewer calories?
Restaurant, Chinese, sweet and sour pork — 260 vs 408 kcal per 100g.
Which is more nutrient-dense?
Cheese, cheddar 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 | Restaurant | Cheese | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 260 kcal | 408 kcal | -36% |
| Macronutrients | |||
| Water | 50.8 g | 36.6 g | +39% |
| Protein | 8.88 g | 23.3 g | -62% |
| Total lipid (fat) | 13.6 g | 34.0 g | -60% |
| Carbohydrate, by difference | 25.5 g | 2.44 g | +945% |
| Fiber, total dietary | 1.00 g | — | |
| Sugars, Total | 10.3 g | 0.330 g | +3021% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 2.68 g | 19.2 g | -86% |
| Fatty acids, total monounsaturated | 3.49 g | 7.44 g | -53% |
| Fatty acids, total trans | 0.087 g | 1.14 g | -92% |
| Cholesterol | 24.0 mg | 100 mg | -76% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 2.30 mg | — | |
| Thiamin (Vitamin B1) | 0.235 mg | 0.029 mg | +710% |
| Riboflavin (Vitamin B2) | 0.103 mg | 0.441 mg | -77% |
| Niacin (Vitamin B3) | 2.11 mg | 0.052 mg | +3958% |
| Pantothenic acid (Vitamin B5) | 0.443 mg | 0.413 mg | +7% |
| Vitamin B-6 — Pyridoxine | 0.170 mg | 0.069 mg | +146% |
| Biotin (Vitamin B7) | — | 21.0 ug | |
| Choline, total | 32.4 mg | — | |
| Vitamin B-12 — Cobalamin | 0.190 ug | 1.06 ug | -82% |
| Vitamin A, RAE | 29.0 ug | 316 ug | -91% |
| Carotene, beta | 259 ug | — | |
| Carotene, alpha | 139 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.890 mg | 0.750 mg | +19% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 2.00 ug | 9.30 ug | -78% |
| Minerals | |||
| Calcium, Ca | 46.0 mg | 707 mg | -93% |
| Iron, Fe | 3.07 mg | 0.160 mg | +1819% |
| Magnesium, Mg | 13.0 mg | 26.8 mg | -51% |
| Phosphorus, P | 133 mg | 458 mg | -71% |
| Potassium, K | 152 mg | 77.0 mg | +97% |
| Sodium, Na | 304 mg | 654 mg | -54% |
| Zinc, Zn | 1.07 mg | 3.67 mg | -71% |
| Copper, Cu | 0.060 mg | 0.033 mg | +82% |
| Manganese, Mn | 0.173 mg | 0.026 mg | +565% |
| Selenium, Se | 9.70 ug | 28.3 ug | -66% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 260 kcal | 409 kcal | -36% |
| Energy (Atwater Specific Factors) | — | 408 kcal | |
| Energy | 1090 kj | 1710 kj | -36% |
| Nitrogen | 1.42 g | 3.65 g | -61% |
| Total fat (NLEA) | 13.3 g | 29.0 g | -54% |
| Ash | 1.25 g | 3.67 g | -66% |
| Carbohydrate, by summation | 23.0 g | — | |
| Sucrose | 4.47 g | 0 g | |
| Glucose | 3.01 g | 0.100 g | +2910% |
| Fructose | 2.85 g | 0 g | |
| Lactose | 0 g | 0.160 g | -100% |
| Maltose | 0 g | 0 g | = |
| Galactose | 0 g | 0.070 g | -100% |
| Starch | 11.7 g | — | |
| Choline, free | 3.50 mg | — | |
| Choline, from phosphocholine | 0.800 mg | — | |
| Choline, from phosphotidyl choline | 16.2 mg | — | |
| Choline, from glycerophosphocholine | 7.30 mg | — | |
| Choline, from sphingomyelin | 4.60 mg | — | |
| Betaine | 7.40 mg | 0.700 mg | +957% |
| Retinol | 2.00 ug | 316 ug | -99% |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Beta-cryptoxanthin (Provitamin A) | 199 ug | — | |
| Lycopene | 22.0 ug | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.060 mg | 0 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 3.27 mg | 0.040 mg | +8075% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 1.28 mg | 0 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 27.8 ug | 2.40 ug | +1058% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 0 ug | |
| SFA 4:0 (Butyric acid) | 0.003 g | 0.653 g | -100% |
| SFA 6:0 (Caproic acid) | 0 g | 0.543 g | -100% |
| SFA 8:0 (Caprylic acid) | 0.006 g | 0.349 g | -98% |
| SFA 10:0 (Capric acid) | 0.005 g | 0.843 g | -99% |
| SFA 11:0 (Undecanoic acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0.003 g | 0.963 g | -100% |
| SFA 14:0 (Myristic acid) | 0.042 g | 3.10 g | -99% |
| SFA 15:0 (Pentadecanoic acid) | 0.004 g | 0.327 g | -99% |
| SFA 16:0 (Palmitic acid) | 1.79 g | 8.79 g | -80% |
| SFA 17:0 (Margaric acid) | 0.018 g | 0.196 g | -91% |
| SFA 18:0 (Stearic acid) | 0.719 g | 3.39 g | -79% |
| SFA 20:0 (Arachidic acid) | 0.039 g | 0.049 g | -20% |
| SFA 22:0 (Behenic acid) | 0.035 g | 0.015 g | +133% |
| SFA 24:0 (Lignoceric acid) | 0.012 g | 0.009 g | +33% |
| MUFA 14:1 c | 0.002 g | 0.310 g | -99% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.074 g | 0.412 g | -82% |
| MUFA 17:1 (Heptadecenoic acid) | 0.015 g | 0.061 g | -75% |
| MUFA 17:1 c | 0.015 g | 0.061 g | -75% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.32 g | 6.59 g | -50% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.072 g | 0.064 g | +12% |
| MUFA 20:1 c | 0.072 g | 0.064 g | +12% |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.004 g | 0.001 g | +300% |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.003 g | 0 g | |
| Fatty acids, total polyunsaturated | 7.05 g | 1.18 g | +497% |
| PUFA 18:2 c | 6.21 g | 0.939 g | +561% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 6.20 g | 0.772 g | +703% |
| PUFA 18:2 CLAs | 0.014 g | 0.167 g | -92% |
| PUFA 18:3 c | 0.786 g | 0.118 g | +566% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.785 g | 0.116 g | +577% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.001 g | 0.002 g | -50% |
| PUFA 18:3i | — | 0.003 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0.001 g | -100% |
| PUFA 20:2 c | 0.013 g | 0.007 g | +86% |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.013 g | 0.007 g | +86% |
| PUFA 20:3 c | 0.006 g | 0.037 g | -84% |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.002 g | 0.001 g | +100% |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.004 g | 0.036 g | -89% |
| PUFA 20:3 n-9 (Omega-9, Mead acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.025 g | 0.051 g | -51% |
| PUFA 20:4c | 0.025 g | 0.051 g | -51% |
| PUFA 20:5c | 0.004 g | 0.010 g | -60% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.004 g | 0.010 g | -60% |
| PUFA 22:2 (Docosadienoic acid) | 0 g | 0.002 g | -100% |
| PUFA 22:5 c | 0.003 g | 0.018 g | -83% |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.005 g | 0.008 g | -38% |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.003 g | 0.018 g | -83% |
| PUFA 22:6 c | 0.002 g | 0.001 g | +100% |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.002 g | 0.001 g | +100% |
| Fatty acids, total trans-monoenoic | 0.034 g | 0.920 g | -96% |
| TFA 16:1 t | 0.001 g | 0.104 g | -99% |
| TFA 18:1 t | 0.030 g | 0.816 g | -96% |
| TFA 22:1 t | 0.003 g | 0 g | |
| Fatty acids, total trans-dienoic | 0.052 g | 0.225 g | -77% |
| TFA 18:2 t not further defined | 0.052 g | 0.225 g | -77% |
| Tryptophan (EAA) | 0.102 g | — | |
| Threonine (EAA) | 0.373 g | — | |
| Isoleucine (EAA, BCAA) | 0.377 g | — | |
| Leucine (EAA, BCAA) | 0.707 g | — | |
| Lysine (EAA) | 0.663 g | — | |
| Methionine (EAA) | 0.207 g | — | |
| Cystine (conditionally essential) | 0.110 g | — | |
| Phenylalanine (EAA) | 0.343 g | — | |
| Tyrosine (conditionally essential) | 0.253 g | — | |
| Valine (EAA, BCAA) | 0.410 g | — | |
| Arginine (conditionally essential) | 0.540 g | — | |
| Histidine (EAA) | 0.287 g | — | |
| Alanine | 0.473 g | — | |
| Aspartic acid | 0.767 g | — | |
| Glutamic acid | 1.87 g | — | |
| Glycine (conditionally essential) | 0.400 g | — | |
| Proline (conditionally essential) | 0.447 g | — | |
| Serine | 0.380 g | — | |
| Choline | |||
| Choline from glycerophoshocholine | — | 2.30 mg | |
| Choline from phosphatidylcholine | — | 7.40 mg | |
| Choline from phosphocholine | — | 0.600 mg | |
| Choline from sphingomyelin | — | 4.60 mg | |
| Free Choline | — | 1.60 mg | |
| Total Choline | — | 17.0 mg | |
| Iodine | |||
| Iodine mcg/100gB | — | 45.9 mcg | |
| Fluoride | |||
| Mean mcg/100g ** | — | 34.9 mg | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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