Cheese, firm, 30 % fidm., all varieties - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, 30 % fidm., all varieties

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total43.8 %
   Fat, total54.5 %
   Carbohydrate, total1.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1099kJ
Protein, total28.7g
   total-N4.5g
Fat, total16g
   saturated fatty acids10.4g
   monounsaturated fatty acids4.3g
   polyunsaturated fatty acids0.5g
Carbohydrate, total1.1g
   carbohydrate, available1.1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.5g
Moisture49.8g

Vitamins
Vitamin A142RE
   retinol136μg
   ß-carotene70.4μg
Vitamin D0.177μg
   D3 cholecalciferol0.177μg
Vitamin E0.408aTE
   alpha-tocopherol0.408mg
Vitamin K0μg
Vitamin B1, thiamin0.055mg
Vitamin B2, riboflavin0.325mg
Niacin equivalents6.77NE
   niacin0.1mg
   tryptophan6.67mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.52μg
Vitamin C0mg

Minerals
Sodium, Na729mg
Potassium, K80.8mg
Calcium, Ca733mg
Magnesium, Mg32.3mg
Phosphorus, P590mg
Iron, Fe0.19mg
Copper, Cu0.086mg
Zinc, Zn4.5mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se9.5μg
Nickel, Ni6.68μg

Carbohydrates
Lactose0.05g
All sugars, total0.05g
Starch0g

Lipids
C 4:00.544g
C 6:00.348g
C 8:00.227g
C 10:00.499g
C 12:00.62g
C 14:01.77g
C 16:04.73g
C 18:01.62g
C 14:10.227g
C 16:10.348g
C 18:1, n-93.55g
C 20:1, n-110.181g
C 18:2, n-60.333g
C 18:3, n-30.121g

Sums lipids
Sum saturated10.4g
Sum monounsaturated4.31g
Sum polyunsaturated0.454g
Sum n-3 fatty acids0.121g
Sum n-6 fatty acids0.333g
Trans fatty acids0.696g

Cholesterol
Cholesterol53mg

Amino acids
Isoleucin1600mg
Leucine2700mg
Lysine2300mg
Methionine810mg
Cystine100mg
Phenylalanine1500mg
Tyrosine1600mg
Threonine990mg
Tryptophan400mg
Valine1900mg
Arginine900mg
Histidine810mg
Alanine900mg
Aspartic acid2000mg
Glutamic acid5600mg
Glycine590mg
Proline3000mg
Serine1600mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0256