Cheese, American
Common food
Photo: Wikipedia
American cheese is a smooth, mild, and creamy processed cheese product, known for its exceptional meltability and signature orange hue. Its texture is soft and pliable, making it a staple for creating perfectly gooey grilled cheese sandwiches and classic cheeseburgers. Nutritionally, it's a concentrated source of protein and fat, providing a quick energy boost.
Calorie split: 20% protein · 8% carbs · 72% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled melting ability, which creates the iconic, gooey texture in comfort foods. Its mild, salty, and savory flavor is a nostalgic taste that defines classic American diner and fast-food culture.
⚠️ Watch-outs & how to enjoy it better
It is often high in sodium and can contain emulsifying salts and additives, making it less ideal for those monitoring salt intake. As a processed dairy product, it's a common allergen for those with lactose intolerance or milk allergies. Tip: Use it as a flavor accent rather than the main event, and pair it with fiber-rich vegetables or whole-grain bread to balance the meal.
Key benefits
- Excellent source of calcium for bone health
- High-quality complete protein for muscle maintenance
- Melts smoothly without separating, ideal for sauces
- Fortified with Vitamin D in many brands
- Long shelf life compared to natural cheeses
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
American cheese was invented in 1916 by James L. Kraft, who patented a process to make it more shelf-stable by grinding, heating, and blending it with an emulsifying salt.
Full nutrition (USDA data · scales with serving)
| Water | 42.2 g |
| Energy | 340 kcal |
| Protein | 16.8 g |
| Total lipid (fat) | 27.2 g |
| Carbohydrate, by difference | 7.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.7 g |
| Calcium, Ca | 1062 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 642 mg |
| Potassium, K | 207 mg |
| Sodium, Na | 1430 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 18.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.34 mg |
| Niacin | 0.13 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 13.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 13.0 ug |
| Folate, DFE | 13.0 ug |
| Choline, total | 27.5 mg |
| Vitamin B-12 | 1.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 262 ug |
| Retinol | 250 ug |
| Carotene, beta | 137 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 14.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 38.0 ug |
| Vitamin E (alpha-tocopherol) | 0.82 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 6.5 ug |
| Vitamin K (phylloquinone) | 3.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 15.6 g |
| SFA 4:0 | 0.54 g |
| SFA 6:0 | 0.44 g |
| SFA 8:0 | 0.29 g |
| SFA 10:0 | 0.68 g |
| SFA 12:0 | 0.79 g |
| SFA 14:0 | 2.5 g |
| SFA 16:0 | 7.2 g |
| SFA 18:0 | 2.7 g |
| Fatty acids, total monounsaturated | 6.1 g |
| MUFA 16:1 | 0.43 g |
| MUFA 18:1 | 6.0 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.91 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
Estimated from Crackers, cheese, sandwich-type with cheese filling — USDA does not publish this profile for Cheese.
| Tryptophan | 0.11 g |
| Threonine | 0.33 g |
| Isoleucine | 0.36 g |
| Leucine | 0.64 g |
| Lysine | 0.39 g |
| Methionine | 0.15 g |
| Cystine | 0.15 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.25 g |
| Valine | 0.38 g |
| Arginine | 0.29 g |
| Histidine | 0.17 g |
| Alanine | 0.30 g |
| Aspartic acid | 0.52 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.24 g |
| Proline | 0.77 g |
| Serine | 0.40 g |
FAQ
Is American cheese real cheese?
It's a 'pasteurized process cheese product.' It starts with real cheese but is blended with other dairy ingredients, emulsifiers, and salt, then heated to create a uniform texture that melts perfectly.
Why does American cheese melt so well?
The emulsifying salts (like sodium citrate) prevent the proteins and fats from separating when heated, resulting in a smooth, creamy melt without becoming oily or grainy.
What's the difference between American cheese and cheddar?
Cheddar is a natural, aged cheese with a firmer texture and sharper flavor. American cheese is a processed blend designed for consistent flavor, texture, and superior meltability.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.40 kcal/g · 20% calories from protein · 0.0 g fiber · 4.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 6.91 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.