A single slice of cheese, typically weighing around 28 grams (1 ounce), is a potent source of concentrated energy and vital nutrients, playing a significant role in various dietary patterns.
From a macronutrient perspective, this modest serving is predominantly composed of fats and proteins, with minimal carbohydrate content, making it highly suitable for low-carb or ketogenic diets. The total calorie count (approx. 113 kcal) is primarily derived from these two macro groups.
The fat content, approximately 9.3 grams, is predominantly saturated fatty acids (around 5.9 grams). While saturated fat intake should be moderated according to general dietary guidelines, the matrix of dairy fat also includes beneficial medium-chain fatty acids and small amounts of conjugated linoleic acid (CLA), which has been studied for its potential roles in metabolism and body composition. The remainder consists of beneficial monounsaturated and polyunsaturated fats.
Protein is a key component, providing roughly 6.9 grams per slice. This is high-quality, complete protein, rich in essential amino acids necessary for muscle repair, satiety, immune function, and enzymatic processes.
Nutritionally, cheese excels as a leading source of calcium. A single slice can contribute significantly towards the Recommended Dietary Allowance (RDA) for this crucial mineral, vital for maintaining bone density, facilitating nerve transmission, and regulating muscle contraction. It typically provides around 200 mg of calcium.
Furthermore, cheese provides considerable amounts of phosphorus (working synergistically with calcium) and zinc, which supports immune function and cellular metabolism.
It is also noteworthy for its B vitamin profile, particularly riboflavin and Vitamin B12. Vitamin B12 is crucial for neurological health and red blood cell formation.
Finally, while inherently low in simple sugars and negligible in net carbs, consumers should be mindful of the sodium content (around 176 mg), which can vary widely depending on the type and processing methods of the cheese. Choosing natural, aged varieties often provides a better nutritional profile than highly processed cheese products.