Cheese product, pasteurized process, American, reduced fat, fortified with vitamin D
Whole food · Dairy and Egg Products
Photo: Wikipedia
This is a smooth, meltable American cheese product, engineered for a creamy texture and mild, salty flavor. Fortified with Vitamin D, it offers a solid protein boost (17.6g per 100g) alongside its signature meltability. It's a staple for achieving that classic, gooey cheese pull in hot dishes.
💚 Why it's loved
People love it for its unparalleled meltability and reliable, mild salty flavor that enhances without overpowering. It's the nostalgic, go-to cheese for perfect grilled cheese sandwiches and cheeseburgers.
⚠️ Watch-outs & how to enjoy it better
It's often high in sodium, which can be a concern for blood pressure management. The processed nature means it contains additives like emulsifiers, and the 8g of sugar per 100g can contribute to blood sugar spikes if eaten in large amounts. **Tip:** Pair it with fiber-rich vegetables (like in a grilled cheese with tomato soup) or lean protein to balance the meal, and practice portion control.
Key benefits
- Excellent source of protein for muscle maintenance
- Fortified with Vitamin D for bone health support
- Melts smoothly and consistently for cooking
- Convenient, pre-portioned slices for quick use
- Lower in fat than full-fat American cheese
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
American cheese was originally developed in the 1910s by James L. Kraft, who patented a process for making it in 1916 to create a cheese that wouldn't spoil easily and could be shipped long distances.
Full nutrition (scales with serving)
| Water | 51.8 g |
| Energy | 240 kcal |
| Energy | 1003 kj |
| Protein | 17.6 g |
| Total lipid (fat) | 14.1 g |
| Ash | 5.9 g |
| Carbohydrate, by difference | 10.6 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 8.0 g |
| Calcium, Ca | 529 mg |
| Iron, Fe | 0.20 mg |
| Magnesium, Mg | 33.0 mg |
| Phosphorus, P | 829 mg |
| Potassium, K | 330 mg |
| Sodium, Na | 1201 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 12.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.48 mg |
| Niacin | 0.18 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Choline, total | 36.2 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 250 ug |
| Retinol | 243 ug |
| Carotene, beta | 80.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 945 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.27 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 212 iu |
| Vitamin D (D2 + D3) | 5.3 ug |
| Vitamin D3 (cholecalciferol) | 5.3 ug |
| Vitamin K (phylloquinone) | 2.6 ug |
| Fatty acids, total saturated | 8.8 g |
| SFA 4:0 | 0.46 g |
| SFA 6:0 | 0.27 g |
| SFA 8:0 | 0.21 g |
| SFA 10:0 | 0.34 g |
| SFA 12:0 | 0.42 g |
| SFA 14:0 | 1.4 g |
| SFA 16:0 | 3.9 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.37 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.41 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 53.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is this the same as 'American cheese'?
It's a specific type of American cheese product. By US law, 'pasteurized process American cheese' must be made from real cheese, but this 'product' version can contain other ingredients like milk, whey, and emulsifying salts to achieve its texture and shelf stability.
Why is it fortified with Vitamin D?
Vitamin D is added to help the body absorb calcium, which is important for bone health. Since many people have limited sun exposure (a natural source of Vitamin D), fortifying common foods is a public health strategy to prevent deficiency.
How does it melt so perfectly?
The emulsifying salts (like sodium citrate) in the product prevent the proteins and fats from separating when heated. This allows it to form a smooth, creamy sauce rather than becoming oily or grainy, which is why it's ideal for sauces and sandwiches.