
Of course, simply reducing portion sizes should mean you can carry on enjoying your favourite cheese. However, cheese is generally high in fat and calories. And because it's so calorie dense, a portion size is very small, about the size of half an egg.
Not all cheeses are equal though. Cheese with a higher water content is usually lower in fat and calories. So, the harder the cheese, the higher the fat and calories.
To give you an idea of how they compare, I've prepared a chart showing 30 types of cheese commonly found in UK supermarkets. These are standard cheeses – not reduced fat types, and calories and fat are averages for each cheese. Any cheese with 20g or more of fat per 100g is classed as HIGH Fat!
Calories and Fat in 30 Types of Cheese
in calorie order
Cheese
|
Calories per 100g
|
Fat
per 100g | |
Cottage Cheese plain
|
110
|
6
| |
Ricotta Cheese
|
133
|
10
| |
Mozzarella Cheese
|
239
|
18
| |
Cream Cheese (full fat)
|
245
|
23
| |
Feta
|
270
|
22
| |
Goat Cheese
|
275
|
25
| |
Camembert
|
285
|
22
| |
Gorgonzola
|
310
|
26
| |
Halloumi
|
316
|
25
| |
Edam
|
318
|
23
| |
Port Salut
|
322
|
26
| |
Roquefort
|
355
|
31
| |
Brie
|
365
|
32
| |
Gouda
|
365
|
30
| |
Monterey Jack
|
365
|
29
| |
Dolcelatte
|
366
|
32
| |
Caerphilly cheese
|
381
|
32
| |
Jarlsberg
|
384
|
28
| |
Cheshire
|
385
|
32
| |
Lancashire
|
385
|
32
| |
Wensleydale
|
385
|
32
| |
Parmesan
|
389
|
28
| |
Emmental
|
390
|
31
| |
Gruyere
|
400
|
32
| |
Cheddar cheese
|
410
|
34
| |
Stilton
|
410
|
35
| |
Double Gloucester
|
411
|
34
| |
Red Leicester
|
415
|
34
| |
Mascarpone
|
440
|
45
| |
Manchego
|
450
|
38
|
Tip for eating hard cheese:
For hard cheeses, slice the portion size from the main block and put the rest back in the fridge. Then using a sharp knife, very thinly slice your cheese portion and you’ll be able to make it go a lot further. You'll still get the taste but without all those extra calories and fat.
Read ‘How much is a food serving size’ for more information on portion sizes for different food groups.
© Diets and Calories
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