American cheese vs Cheddar - Nutrition, calories and health impact
Cheddar is denser in nutrients and, therefore, higher in calories, protein, and fats. However, American cheese contains more carbohydrates.
Cheddar is richer in vitamins, such as folate, vitamins B1 and B2, while American cheese has more minerals, such as iron, calcium, copper, and potassium.
While both types of cheese can positively impact health, cheddar may have a more beneficial effect as it is a natural cheese with a lower content of sodium and trans fats.
Table of contents
- Macronutrients and Calories
- Glycemic Index
- Weight Loss & Diets
- Health Benefits
- Downsides and Risks
Cheese is an incredibly versatile dairy product with dozens of distinct varieties. Each of these varieties is set apart by its differing appearance, taste, texture, nutrition, and much more.
Today, we will be comparing American cheese and cheddar to see which is the more favorable option in terms of nutrition and health.
Cheddar cheese originated in and was named after the town of Cheddar in England. Earliest records of this cheese date back to the 12th century (1). Today, the requirements for cheddar cheese are a minimum of 50% fat content and a maximum of 39% moisture content (2). In other words, cheddar is a hard and dry cheese.
American cheese is a type of processed cheese made from cheddar cheese, washed curd cheese, Colby cheese, granular cheese, or any mixture of two or more of these (3). This cheese is relatively young, with the first commercial processed cheese being produced in 1911, surprisingly not in the US but in Switzerland (4). American cheese has similar requirements to cheddar cheese, which are a minimum of 50% milkfat content and a maximum of 40% moisture (5).
Traditionally, cheddar is made from cow milk. The manufacture of cheddar consists of preparing and standardizing milk, adding starter culture with rennet, coagulating milk, cutting the coagulum into small cubes, and heating and agitating the cubes. Later the whey is removed, and the curd is fused into slabs, continuously stirred, salted, and finally pressed․ After this long process, cheddar is required to be aged from two months to two years before consumption (2).
American cheese is processed from natural cheeses by melting and emulsifying with suitable salts. Later reformed and packaged into slices (4).
Both of these cheese types come in shades of yellow, orange, or white. The yellow pigment is usually the result of a food coloring called annatto.
Cheddar usually comes in blocks, while American cheese is pre-packaged into slices.
Taste and Use
The taste of cheddar is often described as sharp and creamy. On the other hand, American cheese has a milder taste and a slightly salty flavor.
Cheddar and American cheese have the same melting point of 150°F (66°C). This makes them perfect for grilled cheese or as ingredients in various cooked meals.
The nutritional values in this article are presented for pasteurized, processed American cheese, with no added vitamin D and cheddar cheese.
Macronutrients and Calories
Cheddar cheese is relatively denser in nutrients compared to American cheese. Cheddar consists of 37% water, while American cheese contains 40% water.
American cheese and cheddar both have the same average serving sizes, equal to 1oz or 28.35g.
Both of these types of cheese are high-calorie foods; however, cheddar is higher in calories. A 100g serving of American cheese contains 371 calories, while the same serving size of cheddar provides 404 calories.
Protein and Fats
Cheddar is richer in both protein and fats.
For every 100g serving, cheddar provides 5g more protein when compared to American cheese.
Cheddar and American cheese are both high in all essential amino acids. However, cheddar is richer in almost all essential amino acids except for lysine.
Cheddar is only slightly higher in fats; however, American cheese is higher in trans fats and cholesterol.
The predominant fat type found in both cheddar and American cheese is saturated fat, followed by monounsaturated fat, leaving polyunsaturated fat in the last place.
While both of these foods are not very high in carbohydrates, American cheese contains a higher level of sugar.
The sugar content of American cheese is made up of mostly lactose and galactose. In addition to those, cheddar also contains glucose.
Cheddar and American cheese do not contain dietary fiber.
Although American cheese and cheddar have similar vitamin contents, cheddar is richer in more vitamins. Cheddar provides over three times more of the daily value of folate needed. Cheddar is also richer in vitamin B1, vitamin B2, vitamin B6, and vitamin A.
American cheese, on the other hand, contains higher levels of vitamin B12, vitamin B3, and vitamin E.
Cheddar and American cheese contain similar amounts of vitamin D, vitamin B5, and vitamin K. Both of these foods are completely absent in vitamin C.
American cheese wins in the mineral category. American cheese contains over four times more iron, as well as more calcium, potassium, phosphorus, copper, manganese, and choline.
At the same time, cheddar is richer in zinc and selenium. Cheddar is also significantly lower in sodium, containing 2.5 times less sodium than American cheese.
The glycemic index of most types of cheese is incredibly hard to measure, as they are very low in carbohydrates.
Based on the numbers from the American Journal of Clinical Nutrition, cheddar cheese has a glycemic index of 0, while the glycemic index of low-fat processed cheese is equal to 10 (6).
As we can see, while both of these foods have very low glycemic index values, the glycemic index of American cheese is higher compared to that of cheddar.
If you’re interested in reading more about the glycemic effect of cheddar cheese on blood glucose levels, you can visit our “Cheddar cheese” page.
The required range for the pH values of processed American cheese is 5.3 to 5.8, making American cheese acidic (5).
Traditional cheddar has a pH of around 4.9, but nowadays, there are cheddars present with a pH of up to 5.3 (1).
Most cheddar cheese is slightly more acidic than American cheese.
An alternative way of measuring the acidity of foods is the potential renal acid load. The PRAL value demonstrates the ability of the food to break down to acids or bases inside the organism.
The PRAL values for cheddar and American cheese are 16.5 and 15.6, respectively. This shows us that cheddar is slightly more acid-producing than American cheese.
Weight Loss & Diets
American cheese and cheddar are both high-calorie foods; however, cheddar contains relatively more calories than American cheese.
Between these two foods, American cheese is the better option for low-calorie and low-fat diets. At the same time, cheddar is the preferred choice for low-carb and low-glycemic-index diets.
Cheese is often avoided on weight loss diets due to its high fat content. However, some studies have found cheese consumption not to promote weight gain but potentially reduce body fat and augment muscle mass (7).
Low intake of both fresh and processed cheese has demonstrated a higher prevalence of excess weight compared to higher consumption of cheese, showing an inverse association between cheese consumption and excess weight (8).
Cheese is relatively low in carbohydrates; therefore, both cheddar and American cheese are acceptable to consume in moderation on a keto diet.
While cheddar can be consumed in moderation during the Mediterranean and some forms of Paleo diets, both diets exclude processed products, such as American cheese.
Despite the negative attention cheese gets due to its high saturated fat and calorie content, both cheddar and American cheese can have positive effects on health.
Due to its high calcium content and certain bioactive peptides, cheese has also been found to have a positive effect on high blood pressure (9). However, due to the high sodium content of American cheese, cheddar may be the better choice for people with high blood pressure.
In addition, Cheddar cheese has an ACE (angiotensin-converting enzyme) inhibitory activity so that it may decrease arterial blood pressure like some antihypertensive drugs (Captopril, Ramipril, etc.). This study found that increasing the ripening temperature from 4 °C to 8 and 12 °C enhanced the proportion of ACE inhibition (10).
Both of these cheeses are high in saturated fats, which consumption may increase LDL (bad cholesterol) levels in the blood (11). Which in turn increases the risk of developing coronary artery disease, one of the complications of which is myocardial infarction.
It should be noted that these cheeses, along with others, contain tyramine, which may cause a hypertensive crisis (blood pressure of 180/120 mm Hg or higher; a hypertensive crisis is a potentially fatal medical condition that can result in a heart attack or stroke) in patients taking MAO inhibitors (particularly antidepressants).
Everyone can take a few basic steps to prevent or decrease bone loss, which is a physiological process that is affected by a variety of circumstances. One of these steps is including enough calcium, good sources of which are cheeses. The Recommended Dietary Allowance (RDA) for individuals aged 19 to 50 and men aged 51 to 70 is 1,000 mg of calcium per day. For women aged 51 and above and males aged 71 and up, the daily dose is increased to 1,200 mg (12).
It should be noted that preventing bone loss is a major concern for women in their postmenopausal years. Menopause is the most typical cause of osteoporosis (13).
Without adequate vitamin D and calcium, bones may not grow properly as a kid and may lose bulk, become weak, and break easily as an adult. Even if you get enough calcium, your body won't absorb it if you don't get enough vitamin D.
Cheddar and American cheese are very low glycemic index foods; however, the glycemic index of cheddar is lower.
Some studies have found an inverse association between cheese consumption and type 2 diabetes mellitus risk, while others find no association between the two (14).
There is strong evidence that dairy consumption decreases the risk of colorectal cancer (15).
Intake of fermented dairy products, such as cheese, has been found to decrease bladder and esophageal cancer risk significantly (16).
Downsides and Risks
While cheese consumption can have a protective effect against some forms of cancer, both American cheese and cheddar have been associated with an increased risk of breast cancer (17).
Due to the high calcium content, high cheese intake might also increase the risk of prostate cancer (18).
Frequent cheese and dairy consumption might lead to an increased risk of Parkinson’s disease and its more rapid progression (19. 20).
Lactose is found in milk and dairy products such as these cheeses. Lactose-intolerant people cannot digest lactose properly in the small intestine. Lactose intolerance is characterized by loose, watery stools, stomach bloating and pain, increased flatulence, and diaper rash. It most usually occurs after an incident of infectious gastroenteritis (known as secondary lactose intolerance), when the gut mucosal injury causes a lactase deficit (21).
Lactose-intolerant people need to reduce their consumption of dairy products.
- USDA Commodity Requirements Document
Fat Type Comparison
Carbohydrate type comparison
Comparison summary table
|Lower in Sugar|
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Glycemic Index|
|Lower in price|
|Lower in Saturated Fat|
|Rich in minerals|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||250µg||330µg|
|Omega-3 - DHA||0.006g||0.001g|
|Omega-3 - EPA||0.012g||0.01g|
|Omega-3 - DPA||0.021g||0.017g|
|Omega-6 - Eicosadienoic acid||0.009g||0.007g|
|Omega-6 - Linoleic acid||0.79g|
|Omega-6 - Gamma-linoleic acid||0.001g|
|Omega-3 - ALA||0.137g|
|Omega-3 - Eicosatrienoic acid||0.001g|
|Omega-6 - Dihomo-gamma-linoleic acid||0.033g|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|