Cheese, Brick vs. Cheese, Parmesan, dry grated, fat free vs. Queso Anejo, aged Mexican cheese
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.
Cheese, Parmesan, dry grated, fat free has the most protein of the foods compared, at 40 g per 100g.
| Nutrient | Cheese, Brick | Cheese, Parmesan, dry grated, fat free | Queso Anejo, aged Mexican cheese |
|---|---|---|---|
| Protein | 23.2 G | 40 G | 21.4 G |
| Total lipid (fat) | 29.7 G | 5 G | 30 G |
| Carbohydrate, by difference | 2.8 G | 40 G | 4.6 G |
| Energy | 371 KCAL | 370 KCAL | 373 KCAL |
| Total Sugars | 0.51 G | 1.5 G | 4.6 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 674 MG | 800 MG | 680 MG |
| Iron, Fe | 0.43 MG | 5 MG | 0.47 MG |
| Potassium, K | 136 MG | 600 MG | 87 MG |
| Sodium, Na | 560 MG | 1150 MG | 1131 MG |
| Cholesterol | 94 MG | 20 MG | 105 MG |
| Fatty acids, total saturated | 18.8 G | 3.1 G | 19 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.