CHEESE DIP & CRACKER STICKS, CHEESE vs. PEPPER JACK MONTEREY JACK TRADITIONAL CUT… vs. AGED ITALIAN BLEND LOW MOISTURE PART-SKIM…
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.
AGED ITALIAN BLEND LOW MOISTURE PART-SKIM… has the most protein of the foods compared, at 28.6 g per 100g.
| Nutrient | CHEESE DIP & CRACKER STICKS, CHEESE | PEPPER JACK MONTEREY JACK TRADITIONAL… | AGED ITALIAN BLEND LOW MOISTURE… |
|---|---|---|---|
| Protein | 7.1 G | 21.4 G | 28.6 G |
| Total lipid (fat) | 14.3 G | 28.6 G | 25 G |
| Carbohydrate, by difference | 46.4 G | 3.6 G | 3.6 G |
| Energy | 357 KCAL | 357 KCAL | 357 KCAL |
| Total Sugars | 10.7 G | 0 G | 0 G |
| Fiber, total dietary | 0.9 G | 0.9 G | 0.9 G |
| Calcium, Ca | 143 MG | 679 MG | 821 MG |
| Iron, Fe | 2.5 MG | 0.71 MG | 0.36 MG |
| Potassium, K | 161 MG | 71 MG | 125 MG |
| Sodium, Na | 1107 MG | 643 MG | 714 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - | - |
| Sugars, added | 7.1 G | - | - |
| Cholesterol | 18 MG | 89 MG | 71 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 5.4 G | 17.9 G | 14.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.