dairy
Cheese Curds
Cheese Curds is a dairy. It is of dairy origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asCheddar (Curds are the fresh, unaged, unpressed form of the same style of cheese, springy and mild rather than firm and sharp, and they squeak faintly against the teeth when truly fresh.)
Fresh · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 410 kcal |
| Protein | 24.3 g |
| Carbohydrate | 2.1 g |
| of which sugars | 0.3 g |
| Fibre | 0 g |
| Fat | 33.8 g |
| of which saturates | 19.4 g |
| Monounsaturated fat | 8.4 g |
| Polyunsaturated fat | 1.4 g |
| Cholesterol | 99 mg |
| Sodium | 644 mg |
| Potassium | 76 mg |
| Calcium | 711 mg |
| Iron | 0.2 mg |
| Magnesium | 27 mg |
| Phosphorus | 460 mg |
| Zinc | 3.7 mg |
| Copper | 0 mg |
| Manganese | 0 mg |
| Selenium | 28.3 µg |
| Vitamin A | 263 µg |
| Vitamin C | 0 mg |
| Vitamin D | 1 µg |
| Vitamin E | 0.8 mg |
USDA FDC SR Legacy record 170899. USDA has no record for fresh cheese curds. This is its record for cheddar, the same style of cheese before curds are aged and pressed into a block; fresh curds are somewhat milder and lower in sodium than mature cheddar, but the fat and protein profile is closely comparable.