TypeBase Blood Type Diet Values: monterey jack cheese
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MONTEREY JACK CHEESE



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General Description:

So named because it originated in Monterey, California, this versatile cheese can be made from whole, partly skimmed or skimmed cow's milk. It's also called California Jack or simply Jack cheese. The widely available unaged version is buttery-ivory in color, semisoft in texture and has a mild, somewhat bland flavor reminiscent of American Muenster. It has high moisture and good melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño pepper, garlic and dill. Aged or dry Monterey Jack bears a closer resemblance to cheddar, with its yellow color, firmer texture and richer, sharper flavor. Because of its lower moisture content it's often used as a grating cheese. Unaged Monterey Jack is available throughout the United States, whereas the aged version is usually only found on the West Coast or in specialty cheese shops. Sonoma Jack cheese, produced in Sonoma County, California, is very similiar to Monterey Jack and has both semisoft and dry versions.


NUTRIENT NOTES:

Serving Size Analyzed: 1 cup



< (492)



GRAPH 1 (ABOVE). Total Calories (492) as part of a 2200 calorie daily dietary intake.

Protein (32.3136 grams per 1 cup )
Fat (39.9696 grams per 1 cup )
Carbohydrate (0.8976 grams per 1 cup )


CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (1.1748 grams per 1 cup )
Monounsatured (11.55 grams per 1 cup )
Saturated (25.1592 grams per 1 cup )




CHART 2 (ABOVE).Fat Breakdown By Percentage.




GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup .


BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    AVOID


      TYPE AB:
      Secretor:
      NEUTRAL

      Non Secretor:
      NEUTRAL


        TYPE O:
        Secretor:
        AVOID: Increases polyamine or indican levels.

        Non Secretor:
        AVOID: Increases polyamine or indican levels.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of dietary cholesterol (117.48 mgs per 1 cup .)
          • This food can be a significant source of protein (32.3136 grams per 1 cup .)
          • This food can be a significant source of calcium (985.248 mgs per 1 cup .)
          • This food can be a significant source of vitamin A (1254 iu per 1 cup .)
          • This food can be a significant source of sodium (707.916 mgs per 1 cup .)
          • This food is a significant source of saturated fat (25.1592 grams per 1 cup .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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