Colby Jack Cheese, Publix
i Photo: Open Food Facts contributors · CC BY-SA

Colby Jack Cheese

United States
393 kcalper 100 g · 20% of the reference intake
0.0 gof sugars per 100 g
Barcode (EAN-13)0041415152656
GS1 prefix004 · GS1 US
AdditivesNone found in the ingredients
AllergensMilk
0041415152656

Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories393 kcal20%
Total fat32.1 g41%
Saturated fat17.9 g89%
Total carbohydrate0.00 g0%
Total sugars0.00 g—
Dietary fiber0.00 g0%
Protein25.0 g50%
Sodium0.61 g26%

Open Food Facts, ODbL, record updated January 30, 2023 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

pasteurized milk, cheese 0% cultures, salt, microbial enzymes, annatto color. 0% ***** contains milk.

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

USDA label data

Serving size about 1 inch cube (28 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories110 kcal—
Total fat9.0 g12%
Saturated fat5.0 g25%
Sodium170 mg7%
Total carbohydrate0.0 g0%
Dietary fiber0.0 g0%
Total sugars0.0 g—
Protein7.0 g—
Servings per package
About 8
USDA food category
Cheese
Data provider
Label Insight
In FoodData Central
Since May 25, 2023 · label data updated April 10, 2023
FDC ID
2552354

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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