Processed table cheese from Amul delivers about 311–314 kcal, 20 g protein, 25–26 g fat, 1.5–2 g carbs, and roughly 1,200–1,400 mg sodium per 100 g, based on pack data and brand disclosures.
Carb Load
Protein
Sodium
Single Slice (~20 g)
- ~62 kcal
- ~4 g protein
- ~240 mg sodium
Snack
Cheese Cube (25 g)
- ~78 kcal
- melts fast in paratha/noodles
- ~300 mg sodium
Cooking
Grated On Top (~15 g)
- ~47 kcal
- melts over soup/pasta
- ~180 mg sodium
Topping
Detailed Nutrition Facts For Amul Cheese Blocks And Slices
This dairy block and its slices go on toast, paratha, and instant pasta. Per 100 g: ~311–314 kcal, 25–26 g fat, 20 g protein, ~1.5–2 g carb, plus 1,200–1,400 mg sodium.
Below is a broad snapshot from the pack panel and brand site. The last column explains how each line fits normal eating.
| Nutrient (per 100 g) | Amount Stated | What That Means |
|---|---|---|
| Energy | 311–314 kcal | Dense calories; a 20 g slice still lands near 62 kcal. |
| Total Fat | 25–26 g | Most calories come from fat, which gives melt and body. |
| Saturated Fat | 16 g | High per 100 g, similar to many processed cheese styles. |
| Protein | 20 g | Milk proteins make this a compact protein source. |
| Carbohydrate | 1.5–2 g (sugars ~1.5 g) | Ultra low carb, mainly leftover milk sugar. |
| Sodium | 1,200–1,400 mg | Salty; FDA asks adults to stay under 2,300 mg per day. |
| Calcium | ~343 mg | Dairy calcium shows up in each cube and slice. |
| Cholesterol | ~70 mg | Cholesterol sits in milk fat and comes along for the ride. |
Calorie And Macro Snapshot
Per 100 g you get ~311–314 kcal. About 25–26 g fat and 20 g protein drive most of those calories, while carbs sit near 2%.
Protein Payoff
That 20 g protein per 100 g lines up with firm cheese styles. Amul cheddar lists 25 g protein per 100 g, close to many sharp cheddars worldwide, so one 20 g slice still lands near 4 g protein.
Fat Profile
Total fat lands at 25–26 g per 100 g, with ~16 g from saturated fat. That fat gives the gooey melt you taste in hot bread or noodles, but it can stack up fast.
Carb Load And Sugar
Carb load stays tiny. The label shows around 1.5–2 g total carb and 1.5 g sugar in 100 g, mostly leftover milk sugar.
Salt And Calcium
Salt runs high: 1,200–1,400 mg sodium per 100 g, while adults are asked to stay under 2,300 mg for the day.
Calcium shows up too: about 343 mg calcium per 100 g on the processed block, and 700 mg per 100 g on the cheddar line. Cheese concentrates milk solids, so minerals get packed in.
How Portion Size Changes The Numbers
You rarely eat 100 g straight. Most people use about 20 g for a sandwich slice, 25 g as a cube in paratha or noodles, or 15 g grated over soup.
Here’s how those handy portions stack up using rounded pack numbers.
| Portion | Approx Nutrition Hit | Good Use Case |
|---|---|---|
| Single Slice (~20 g) | ~62 kcal, ~5 g fat, ~4 g protein, ~240 mg sodium | Stuffed in a grilled veggie toast to add body without cracking a new block |
| Cube (25 g) | ~78 kcal, ~6 g fat, ~5 g protein, ~300 mg sodium | Melted into paratha rolls, bhurji, cheesy corn tikki mix |
| Grated Topping (~15 g) | ~47 kcal, ~3.8 g fat, ~3 g protein, ~180 mg sodium | Sprinkled on hot pasta or soup right before serving for a salty finish |
Why Slices Feel “Heavier” Than They Look
Slices look thin, but they’re dense milk solids plus salt and milk fat. One folded slice can flip a plain omelette sandwich, yet it already gives near 10% of that 2,300 mg sodium cap.
What About Protein Goals?
One slice gives ~4 g protein, which helps a bread-heavy snack feel steadier during late-night hunger.
Where This Dairy Fits In A Meal Plan
This processed block was built to melt fast, stay stretchy, and taste salty even in a small shred. The maker pitches it for snacks, soups, sauces, paratha filling, casseroles, and baked pasta.
Salt and fat make it popular with picky eaters. You can cube it into fried rice or instant noodles for creamier texture, or lay one slice in a cucumber-tomato sandwich instead of a butter slab.
The brand shares fat, protein, sodium, and calcium numbers per 100 g, plus serving ideas like omelettes, au gratin, and fondue. processed cheese data shows it as a fast fix for late-night toasties. Those recipe ideas lean on fast melt and steady salt for instant flavor.
The FDA says most daily sodium doesn’t come from the table shaker but from packed food. FDA sodium limit reminds shoppers that adults are asked to stay below 2,300 mg, yet intake often passes 3,400 mg.
When You Want Protein Without Meat
A 25 g cube brings near 5 g protein, so sliding cubes into a veggie roll-up can steady a meal. Pair that cube with boiled egg, dal, or paneer chunks and you build a fuller plate fast.
The cheddar line posts 25 g protein per 100 g, similar to many sharp cheddars tracked in global cheese protein charts. So grating a knob over soup can lift protein and calcium without meat.
When You Need Melt And Stretch
The processed block wins on melt control. It softens smooth on low heat, binds corn or chopped veggies in a tikki, browns under an oven toaster, and pours over nachos or masala pasta like sauce.
Sodium Watch And Daily Limits
Salt is the tradeoff: with 1,200–1,400 mg sodium per 100 g, half the daily 2,300 mg limit can vanish fast. Stacking cheese on instant noodles, fries, or bread just piles that salt higher.
FDA and the American Heart Association keep pushing label reading because salt in packaged food sneaks up fast. They nudge shoppers to scan sodium, watch saturated fat, and treat cheese as an add-on.
Easy move: grate less but heat it. A light shower of cheese on hot food tastes saltier than a cold slab, so you get stretch and flavor while trimming sodium and calories per plate.
Safe Storage, Heating, And Handling At Home
Blocks and slices need cold storage. Chill at 4°C or below, don’t deep freeze, and seal leftovers in an airtight box. Cold temps slow spoilage microbes that make dairy taste bitter or sour. Try to finish opened cheese within a month or by the printed date.
If the block sits warm, edges dry, smell turns sour, and melt quality drops. At that point it’s safer to toss the rest.
Fridge Rules
Keep slices sealed so they don’t grab fridge odors. Air exposure dries edges and lets fridge smells creep in, which can ruin melt quality. Cold air also slows mold growth that leaves green spots on edges later. Store away from cut onion or garlic, and use grated leftovers within a day or two for best melt and taste.
Heat Tips
Cheese burns fast on direct flame. For paratha, add shredded cheese after the first flip, lid on for half a minute, then fold. For instant noodles or soup, stir in grated cheese at the end and kill the flame.
Portion Ideas For Daily Eating
Here’s a quick planner for common meals. Calories and sodium are rounded from the same nutrition panel numbers.
| Common Serving | Typical Plate | Rough Kcal / Sodium |
|---|---|---|
| One Toasted Sandwich Slice (~20 g) | Bread omelette or veggie toast | ~62 kcal / ~240 mg sodium |
| Cube Melted In Maggi (~25 g) | Late-night instant noodles | ~78 kcal / ~300 mg sodium |
| Sprinkle On Soup (~15 g) | Tomato soup or corn soup | ~47 kcal / ~180 mg sodium |
Bottom Line On Label Reading For This Indian Dairy Staple
This cheese packs dense calories, strong salt, and steady dairy protein in a tiny piece. One slice sits near 62 kcal, ~4 g protein, and about 240 mg sodium, so portion size matters.
Thick slabs at every meal can push salt and saturated fat past daily advice fast. Reading the back panel, minding fridge life, and shaving smaller amounts into hot dishes keeps flavor high while holding sodium and calories in line. Small tweaks help day-to-day.