Cheese, semihard, Feta, 40 % fidm - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Semisoft, ripened cheese

Cheese, semihard, Feta, 40 % fidm

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total30.4 %
   Fat, total67.3 %
   Carbohydrate, total2.4 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1066kJ
Protein, total19.4g
   total-N3g
Fat, total19.2g
   saturated fatty acids12.4g
   monounsaturated fatty acids5.2g
   polyunsaturated fatty acids0.5g
Carbohydrate, total1.5g
   carbohydrate, available1.5g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash5g
Moisture54.9g

Vitamins
Vitamin A170RE
   retinol163μg
   ß-carotene84.5μg
Vitamin D0.209μg
   D3 cholecalciferol0.209μg
Vitamin E0.49aTE
   alpha-tocopherol0.49mg
Vitamin K0μg
Vitamin B1, thiamin0.045mg
Vitamin B2, riboflavin0.45mg
Niacin equivalents6.3NE
   niacin1.8mg
   tryptophan4.5mg
Vitamin B60.25mg
Pantothenic Acid1.36mg
Biotin1.5μg
Folates62μg
Vitamin B121.13μg
Vitamin C0mg

Minerals
Sodium, Na1584mg
Potassium, K187mg
Calcium, Ca620mg
Magnesium, Mg20mg
Phosphorus, P360mg
Iron, Fe0.18mg
Copper, Cu0.07mg
Zinc, Zn2.38mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se6.5μg
Nickel, Ni6.68μg

Carbohydrates
Lactose0.53g
All sugars, total0.53g
Starch0g

Lipids
C 4:00.653g
C 6:00.417g
C 8:00.272g
C 10:00.599g
C 12:00.744g
C 14:02.12g
C 16:05.68g
C 18:01.94g
C 14:10.272g
C 16:10.417g
C 18:1, n-94.26g
C 20:1, n-110.218g
C 18:2, n-60.399g
C 18:3, n-30.145g

Sums lipids
Sum saturated12.4g
Sum monounsaturated5.17g
Sum polyunsaturated0.544g
Sum n-3 fatty acids0.145g
Sum n-6 fatty acids0.399g
Trans fatty acids0.835g

Cholesterol
Cholesterol63mg

Amino acids
Isoleucin1100mg
Leucine1800mg
Lysine1600mg
Methionine550mg
Cystine70mg
Phenylalanine1000mg
Tyrosine1100mg
Threonine670mg
Tryptophan270mg
Valine1300mg
Arginine610mg
Histidine550mg
Alanine610mg
Aspartic acid1400mg
Glutamic acid3800mg
Glycine400mg
Proline2000mg
Serine1100mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0363