new york extra sharp cheddar
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Nutrition Facts
Per 100g
About This Product
new york extra sharp cheddar by Cabot scores 7/10 for Muscle Building based on moderate protein per calorie.
new york extra sharp cheddar by Cabot provides 409 calories, 22.7g protein, 31.8g fat, and 4.5g carbohydrates per 100g. That gives it a protein efficiency of 5.6g of protein per 100 calories. It scores well for Muscle Building, Blood Sugar, Bone Health health goals. However, there are some things to be aware of regarding certain nutritional aspects.
- ✓High in protein with 22.7g per 100g — one of the most protein-dense options in its category.
- ✓Minimal sugar content at just 0.0g per 100g.
- ✓Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
- ⚠High in saturated fat (20.5g per 100g) — may impact LDL cholesterol levels.
- ⚠Calorie-dense at 409 kcal per 100g — be mindful of portion sizes.
Deep Analysis
new york extra sharp cheddar by Cabot sits near the middle of the cheese category with 409 kcal per 100g (category avg: 321).
Nutrition Breakdown
- •Calories: 409 kcal per 100g (category avg: 321)
- •Protein: 22.7g per 100g (category avg: 26.3g)
- •Saturated fat: 20.5g per 100g
- •Sodium: 727mg per 100g — on the higher side
Who Should Eat This
Best suited for athletes or anyone prioritizing protein intake. Not the best choice if you're watching saturated fat for heart health.
Watch Out
- ⚠Saturated fat at 20.5g per 100g. The American Heart Association recommends limiting sat fat to 13g per day.
- ⚠Sodium at 727mg per 100g. A 200g serving would provide 1455mg — roughly 63% of the daily limit.
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If new york extra sharp cheddar doesn't perfectly fit your goals, consider looking for less processed alternatives (NOVA Group 1-2). Browse the cheese category page on NutritionRanked to compare options side by side.
Ingredients
Fresh pasteurized milk, cheese cultures, salt, enzymes, annatto (for color)