Basic Information
- Name: American Cheese
- Scientific Name: Not applicable, as American cheese is a processed cheese product rather than a naturally occurring food with a botanical name.
- Category: Dairy product
Varieties
American cheese typically comes in two main types when referring to restaurant or food service usage:
- Processed American Cheese: This is the most common variety, known for its smooth texture and melting properties.
- American Cheese Singles: Individually wrapped slices are a staple in fast food and casual dining settings, often used in burgers and sandwiches.
Nutritional Information
Macronutrients
- Carbohydrates: Generally low in carbs, with some varieties containing small amounts of added sugars or carbohydrates from added milk solids.
- Proteins: A good source of protein, providing a moderate amount per serving.
- Fats: High in fats, particularly saturated fats, due to its dairy content.
Micronutrients
- Vitamins: Sources of Vitamin A and Vitamin D; some varieties are fortified with additional vitamins.
- Minerals: Contains calcium and phosphorus, important for bone health.
Phytonutrients
American cheese, particularly the type used in restaurants, is a processed cheese product that doesn’t contain phytonutrients in the same way that plant-based foods do. Phytonutrients are bioactive compounds found in fruits, vegetables, grains, and other plant foods, known for their health benefits and roles in disease prevention. Since American cheese is a dairy product, its nutritional profile is more focused on macronutrients (fats, proteins, carbohydrates) and micronutrients (vitamins and minerals) rather than phytonutrients.
Nutritional Profile of American Cheese
While American cheese does not contain phytonutrients, it does offer several important nutrients:
- Proteins: It provides a moderate amount of proteins, which are essential for muscle repair and growth.
- Fats: High in saturated fats, contributing to the creamy texture and flavor.
- Vitamins: Contains Vitamin A and Vitamin D, with some varieties fortified with additional vitamins to enhance nutritional value.
- Minerals: A good source of calcium and phosphorus, important for bone health.
Considerations
- Sodium and Additives: American cheese can be high in sodium and may contain food additives like emulsifiers or preservatives to improve texture, meltability, and shelf life.
- Lactose: As a dairy product, it contains lactose, which some individuals may need to avoid due to intolerance.
Health Perspective
While American cheese can fit into a balanced diet in moderation, it’s not a significant source of health-promoting phytonutrients found in plant-based foods. For those looking to increase their intake of phytonutrients, focusing on a diverse diet rich in fruits, vegetables, whole grains, nuts, and seeds is recommended. Adding a variety of these plant-based foods to meals alongside moderate amounts of dairy and other animal products can help ensure a broad intake of essential nutrients, including phytonutrients.
Calorie Count
American cheese is calorie-dense, with the caloric content varying by brand and specific product formulation.
Glycemic Index
Cheese, including American cheese, has a very low glycemic index (GI) due to its minimal carbohydrate content.
Physical Characteristics
- Color: Typically orange, yellow, or white.
- Shape: Comes in blocks, slices, or shredded form.
- Size: Variable, depending on the form in which it is processed and packaged.
- Texture: Smooth, creamy, and melts easily.
Culinary Uses
- Common Dishes: Widely used in burgers, grilled cheese sandwiches, cheesesteaks, and as a topping for various dishes like nachos and casseroles.
- Preparation Methods: Melts well, making it suitable for cooking and baking. It can be used as is in sandwiches or melted in cooked dishes.
- Suitable Pairings: Pairs well with bread, tomatoes, pickles, onions, and various meats, including beef, chicken, and pork.
Geographical Information
- Origin: American cheese was developed in the United States, aiming to create a product that could be stored longer than traditional cheeses.
- Primary Growing Regions: As a processed food product, American cheese is manufactured rather than grown. It is produced predominantly in the United States.
- Seasonal Availability: Available year-round.
American cheese is a versatile, processed cheese product known for its creamy texture and excellent melting qualities, making it a favorite in fast-food and casual dining restaurants across the United States. Its nutritional profile reflects its dairy origin, offering protein and calcium but also a significant amount of saturated fat.
| Proximates: | |
| Water | 39.5 g |
| Energy (Atwater General Factors) | 275 kcal |
| Energy (Atwater Specific Factors) | 373 kcal |
| Nitrogen | 2.74 g |
| Protein | 17.5 g |
| Total lipid (fat) | 31.1 g |
| Total fat (NLEA) | 26.6 g |
| Ash | 5.57 g |
| Carbohydrates: | |
| Carbohydrate, by difference | 6.35 g |
| Sugars, Total | 3.76 g |
| Sucrose | 0 g |
| Glucose | 0.01 g |
| Fructose | 0 g |
| Lactose | 3.62 g |
| Maltose | 0 g g |
| Galactose | 0.12 g |
| Minerals: | |
| Calcium, Ca | 508 mg |
| Iron, Fe | 0.24 mg |
| Magnesium, Mg | 25 mg |
| Phosphorus, P | 380 mg |
| Potassium, K | 173 mg |
| Sodium, Na | 1600 mg |
| Zinc, Zn | 2.45 mg |
| Copper, Cu | 0.042 mg |
| Manganese, Mn | 0.018 mg |
| Iodine, I | 54.1 µg |
| Lipids: | |
| Fatty acids, total saturated | 17.7 g |
| SFA 4:0 | 0.656 g |
| SFA 5:0 | 0 g |
| SFA 6:0 | 0.526 g |
| SFA 7:0 | 0 g |
| SFA 8:0 | 0.327 g |
| SFA 9:0 | 0 g |
| SFA 10:0 | 0.759 g |
| SFA 11:0 | 0 g |
| SFA 12:0 | 0.856 g |
| SFA 14:0 | 2.75 g |
| SFA 15:0 | 0.295 g |
| SFA 16:0 | 8.3 g |
| SFA 17:0 | 0.172 g |
| SFA 18:0 | 3.02 g |
| SFA 20:0 | 0.041 g |
| SFA 21:0 | 0.004 g |
| SFA 22:0 | 0.016 g |
| SFA 23:0 | 0 g |
| SFA 24:0 | 0.008 g |
| Fatty acids, total monounsaturated | 6.62 g |
| MUFA 12:1 | 0.016 g |
| MUFA 14:1 c | 0.215 g |
| MUFA 15:1 | 0 g |
| MUFA 16:1 c | 0.367 g |
| MUFA 17:1 | 0.052 g |
| MUFA 17:1 c | 0.052 g |
| MUFA 18:1 c | 5.9 g |
| MUFA 20:1 c | 0.049 g |
| MUFA 22:1 c | 0.002 g |
| MUFA 22:1 n-9 | 0.002 g |
| MUFA 22:1 n-11 | 0 g |
| MUFA 24:1 c | 0.001 g |
| Fatty acids, total polyunsaturated | 1.23 g |
| PUFA 18:2 c | 1.06 g |
| PUFA 18:2 n-6 c,c | 0.936 g |
| PUFA 18:2 CLAs | 0.123 g |
| PUFA 18:3 c | 0.153 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.143 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.005 g |
| PUFA 20:2 c | 0.006 g |
| PUFA 20:2 n-6 c,c | 0.006 g |
| PUFA 20:3 c | 0.035 g |
| PUFA 20:3 n-3 | 0.001 g |
| PUFA 20:3 n-6 | 0.034 g |
| PUFA 20:3 n-9 | 0 g |
| PUFA 22:3 | 0 g |
| PUFA 20:4 | 0.042 g |
| PUFA 20:4c | 0.042 g |
| PUFA 20:5c | 0.009 g |
| PUFA 20:5 n-3 (EPA) | 0.009 g |
| PUFA 22:2 | 0.002 g |
| PUFA 22:5 c | 0.017 g |
| PUFA 22:4 | 0.007 g |
| PUFA 22:5 n-3 (DPA) | 0.017 g |
| PUFA 22:6 c | 0.001 g |
| PUFA 22:6 n-3 (DHA) | 0.001 g |
| Fatty acids, total trans | 1.01 g |
| Fatty acids, total trans-monoenoic | 0.832 g |
| TFA 14:1 t | 0.047 g |
| TFA 16:1 t | 0.087 g |
| TFA 18:1 t | 0.698 g |
| TFA 20:1 t | 0 g |
| TFA 22:1 t | 0 g |
| Fatty acids, total trans-dienoic | 0.175 g |
| TFA 18:2 t not further defined | 0.175 g |
| Fatty acids, total trans-polyenoic | 0.003 g |
| TFA 18:3 t | 0.003 g |
