Cheese, brick vs. Cheese, pasteurized process, American, without… vs. Parmesan cheese topping, fat free
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Parmesan cheese topping, fat free has the most protein of the foods compared, at 40 g per 100g.
| Nutrient | Cheese, brick | Cheese, pasteurized process, American,… | Parmesan cheese topping, fat free |
|---|---|---|---|
| Protein | 23.2 G | 18.1 G | 40 G |
| Total lipid (fat) | 29.7 G | 31.8 G | 5 G |
| Carbohydrate, by difference | 2.8 G | 3.7 G | 40 G |
| Energy | 371 KCAL | 371 KCAL | 370 KCAL |
| Total Sugars | 0.51 G | 2.3 G | 1.5 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 674 MG | 1045 MG | 800 MG |
| Iron, Fe | 0.43 MG | 0.63 MG | 5 MG |
| Potassium, K | 136 MG | 132 MG | 600 MG |
| Sodium, Na | 560 MG | 1671 MG | 1150 MG |
| Vitamin D (D2 + D3), International Units | 22 IU | 23 IU | 0 IU |
| Cholesterol | 94 MG | 100 MG | 20 MG |
| Fatty acids, total saturated | 18.8 G | 18.1 G | 3.1 G |
| Fatty acids, total trans | - | 1.1 G | - |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.