Copyright © 1999 Galen D. Knight & VitaleTherapeutics, Inc.
SAVVY CHEESE!!
(Compiled from the USDA database)
TYPE of CHEESE  (for cholesterol control, more antibodies) % Cystine mg Cholesterol
Gruyere  (#1) 0.304 110
Swiss 0.290  92
Parmesan, grated 0.274  79
Fontina 0.261 116
Edam 0.255   89
Gouda 0.254 114
Parmesan, hard 0.235   68
Romano 0.209 104
Mozzarella, part skim milk, low moisture 0.164   54
Cottage, nonfat, uncreamed, dry, large or small curd 0.160     7
Pasteurized process, swiss, with di sodium phosphate 0.159   85
Mozzarella, part skim milk 0.144   58
Pasteurized process, american, with di sodium phosphate 0.142   94
Pasteurized process, pimento 0.142   94
Pasteurized process, swiss 0.141   82
Tilsit 0.138 102
Port de salut 0.134 123
Muenster 0.132   96
Brick 0.131   94
Mozzarella, whole milk, low moisture 0.129   89
Cottage, lowfat, 2% milkfat 0.127     8
Cold pack, american 0.126   64
Roquefort 0.126   90
Caraway 0.126   93
Cheddar 0.125 105
Monterey 0.123   89
Colby 0.119   95
Cheshire 0.117 103
Mozzarella, whole milk 0.116   78
Cottage, creamed, large or small curd 0.116   15
Provolone 0.116   69
Cottage, lowfat, 1% milkfat 0.115     4
Brie 0.114 100
Limburger 0.110   90
Camembert 0.109   72
Blue 0.107   75
Spread, pasteurized process, american, w/out di sodium phosphate 0.105   55
Ricotta, part skim milk 0.100   31
Ricotta, whole milk 0.099   51
Neufchatel 0.087   76
Feta 0.083   89
Cream 0.066 110
Gjetost 0.057   94
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