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| Food Name | Carb | |
| Butter, salted | 0.1 | |
| Butter, whipped, with salt | 0.1 | |
| Butter oil, anhydrous | 0.0 | |
| Cheese, blue | 2.3 | |
| Cheese, brick | 2.8 | |
| Cheese, brie | 0.5 | |
| Cheese, camembert | 0.5 | |
| Cheese, caraway | 3.1 | |
| Cheese, cheddar | 1.3 | |
| Cheese, cheshire | 4.8 | |
| Cheese, colby | 2.6 | |
| Cheese, cottage, creamed, large or small curd | 3.4 | |
| Cheese, cottage, creamed, with fruit | 4.6 | |
| Cheese, cottage, nonfat, uncreamed, dry, large or small curd | 6.7 | |
|
Usage Note
- Carbohydrate content is in g per 100g of food.
- Click on column header to sort foods by name or by Carb content.
- Pie chart shows relative contributions to calories from carbohydrate, protein and
fat.
Nutrient Info from National Institutes of Health
Overview
Carbohydrates are one of the main types of nutrients. They are the most important
source of energy for your body. Your digestive system changes carbohydrates into
glucose (blood sugar). Your body uses this sugar for energy for your cells, tissues
and organs. It stores any extra sugar in your liver and muscles for when it is needed.
Carbohydrates are called simple or complex, depending on their chemical structure.
Simple carbohydrates include sugars found naturally in foods such as fruits, vegetables,
milk, and milk products. They also include sugars added during food processing and
refining.
Complex carbohydrates include whole grain breads and cereals, starchy vegetables
and legumes. Many of the complex carbohydrates are good sources of fiber. For a
healthy diet, limit the amount of added sugar that you eat and choose whole grains
over refined grains.
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