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Nutrition Facts for Cheese
| Consuming cheese immediately after meals or as a between-meal snack helps to reduce the risk of tooth decay. Certain cheeses - aged Cheddar, Swiss, blue, Monterey Jack, Brie, Gouda and processed American cheese - have been shown to help prevent tooth decay. | Although cheese is a vital source of nutrition in many regions of the world, and is extensively consumed in others, its use as a nutritional product is not universal. Cheese is rarely found in East Asian dishes, as lactose intolerance is relatively common in that part of the world and hence dairy products are rare. |
| Cheese supplies a great deal of calcium, protein, and phosphorus. A 30-gram (1.1 oz) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 200 milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) of milk to equal the calcium in 30 grams (1.1 oz) of cheese. | The USDA recommends limiting full-fat cheese consumption to 2 oz (57 g) a week. Whether cheese's highly saturated fat actually leads to an increased risk of heart disease is called into question when considering France and Greece, which lead the world in cheese consumption yet have relatively low rates of heart disease. |
Sources:
Food Reference, www.foodreference.com/html/fcheese.html
Nutrition Data, www.nutritiondata.com/facts/dairy-and-egg-products/8/2