Cheese, American, restaurant
Whole food · Dairy and Egg Products
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American cheese is a processed cheese product, typically a blend of cheeses like cheddar and Colby, emulsified into a smooth, creamy, and exceptionally meltable form. Its mild, salty, and slightly tangy flavor is defined by its soft, pliable texture and signature gooey melt, making it a staple for achieving the perfect cheese pull. Nutritionally, it's a dense source of calories and fat, with a significant protein content per serving.
Calorie split: 19% protein · 7% carbs · 75% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled meltability and nostalgic, comforting flavor that defines the classic American cheeseburger and grilled cheese sandwich. Its mild, salty taste and creamy texture make it a versatile, crowd-pleasing ingredient that reliably delivers satisfaction.
⚠️ Watch-outs & how to enjoy it better
Its high sodium and saturated fat content can be a concern for heart health and blood pressure. It is also a common dairy allergen and contains lactose. To counteract this, use it sparingly as a flavor accent rather than the main component, and pair it with fiber-rich vegetables or lean proteins to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Provides calcium and vitamin D for bone health.
- Its emulsifying salts give it superior melting properties for cooking.
- Long shelf life and pre-sliced format offer convenience.
- A familiar, mild flavor that is palatable to many, including children.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
American cheese was the first cheese to be mass-produced in the United States, patented in 1916 by James L. Kraft, who pioneered the process of making it shelf-stable.
Full nutrition (USDA data · scales with serving)
| Water | 39.5 g |
| Energy (Atwater General Factors) | 375 kcal |
| Energy (Atwater Specific Factors) | 373 kcal |
| Energy | 375 kcal |
| Energy | 1570 kj |
| Nitrogen | 2.7 g |
| Protein | 17.5 g |
| Total lipid (fat) | 31.1 g |
| Total fat (NLEA) | 26.6 g |
| Ash | 5.6 g |
| Carbohydrate, by difference | 6.3 g |
| Sugars, Total | 3.8 g |
| Sucrose | 0.00 g |
| Glucose | 0.01 g |
| Fructose | 0.00 g |
| Lactose | 3.6 g |
| Maltose | 0.00 g |
| Galactose | 0.12 g |
| Calcium, Ca | 508 mg |
| Iron, Fe | 0.24 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 380 mg |
| Potassium, K | 173 mg |
| Sodium, Na | 1600 mg |
| Zinc, Zn | 2.5 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.02 mg |
| Iodine, I | 54.1 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 17.7 g |
| SFA 4:0 | 0.66 g |
| SFA 5:0 | 0.00 g |
| SFA 6:0 | 0.53 g |
| SFA 7:0 | 0.00 g |
| SFA 8:0 | 0.33 g |
| SFA 9:0 | 0.00 g |
| SFA 10:0 | 0.76 g |
| SFA 11:0 | 0.00 g |
| SFA 12:0 | 0.86 g |
| SFA 14:0 | 2.8 g |
| SFA 15:0 | 0.29 g |
| SFA 16:0 | 8.3 g |
| SFA 17:0 | 0.17 g |
| SFA 18:0 | 3.0 g |
| SFA 20:0 | 0.04 g |
| SFA 21:0 | 0.00 g |
| SFA 22:0 | 0.02 g |
| SFA 23:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 6.6 g |
| MUFA 12:1 | 0.02 g |
| MUFA 14:1 c | 0.21 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 c | 0.37 g |
| MUFA 17:1 | 0.05 g |
| MUFA 17:1 c | 0.05 g |
| MUFA 18:1 c | 5.9 g |
| MUFA 20:1 c | 0.05 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 22:1 n-9 | 0.00 g |
| MUFA 22:1 n-11 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 c | 1.1 g |
| PUFA 18:2 n-6 c,c | 0.94 g |
| PUFA 18:2 CLAs | 0.12 g |
| PUFA 18:3 c | 0.15 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.14 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:2 c | 0.01 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 c | 0.04 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:3 n-9 | 0.00 g |
| PUFA 22:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:4c | 0.04 g |
| PUFA 20:5c | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:2 | 0.00 g |
| PUFA 22:5 c | 0.02 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 c | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.0 g |
| Fatty acids, total trans-monoenoic | 0.83 g |
| TFA 14:1 t | 0.05 g |
| TFA 16:1 t | 0.09 g |
| TFA 18:1 t | 0.70 g |
| TFA 20:1 t | 0.00 g |
| TFA 22:1 t | 0.00 g |
| Fatty acids, total trans-dienoic | 0.17 g |
| TFA 18:2 t not further defined | 0.17 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| TFA 18:3 t | 0.00 g |
Amino acid profile (per 100g)
Estimated from Cheese, cottage, with vegetables — USDA does not publish this profile for Cheese.
| Tryptophan | 0.13 g |
| Threonine | 0.53 g |
| Isoleucine | 0.70 g |
| Leucine | 1.2 g |
| Lysine | 0.97 g |
| Methionine | 0.36 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.65 g |
| Tyrosine | 0.64 g |
| Valine | 0.74 g |
| Arginine | 0.55 g |
| Histidine | 0.40 g |
| Alanine | 0.62 g |
| Aspartic acid | 0.82 g |
| Glutamic acid | 2.6 g |
| Glycine | 0.27 g |
| Proline | 1.4 g |
| Serine | 0.67 g |
FAQ
Is American cheese real cheese?
It is classified as a 'pasteurized process cheese product' by the FDA. It starts with real cheese but is blended with emulsifying salts, milk, and other ingredients to create its signature texture and melt.
Why does it melt so perfectly?
The emulsifying salts (like sodium citrate) prevent the fat and protein from separating when heated, resulting in a smooth, creamy, and stable melt without becoming greasy or clumpy.
What's the difference between American cheese and cheese slices?
True 'American cheese' is the processed product. Many pre-packaged 'cheese slices' are 'pasteurized process cheese food' or 'cheese product,' which have even more additives and lower actual cheese content.
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 3.75 kcal/g · 19% calories from protein · 0.0 g fiber · 0.0 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: 9.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.