Cheese, semihard, Feta, 50 % fidm - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Semisoft, ripened cheese

Cheese, semihard, Feta, 50 % fidm

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total23.5 %
   Fat, total74.5 %
   Carbohydrate, total2 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1260kJ
Protein, total17.8g
   total-N2.8g
Fat, total25.2g
   saturated fatty acids16.3g
   monounsaturated fatty acids6.8g
   polyunsaturated fatty acids0.7g
Carbohydrate, total1.5g
   carbohydrate, available1.5g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.7g
Moisture50.8g

Vitamins
Vitamin A223RE
   retinol214μg
   ß-carotene111μg
Vitamin D0.257μg
   D3 cholecalciferol0.257μg
Vitamin E0.643aTE
   alpha-tocopherol0.643mg
Vitamin K0μg
Vitamin B1, thiamin0.045mg
Vitamin B2, riboflavin0.45mg
Niacin equivalents5.97NE
   niacin1.8mg
   tryptophan4.17mg
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, Se5.9μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.857g
C 6:00.548g
C 8:00.357g
C 10:00.786g
C 12:00.976g
C 14:02.79g
C 16:07.45g
C 18:02.55g
C 14:10.357g
C 16:10.548g
C 18:1, n-95.6g
C 20:1, n-110.286g
C 18:2, n-60.524g
C 18:3, n-30.191g

Sums lipids
Sum saturated16.3g
Sum monounsaturated6.79g
Sum polyunsaturated0.715g
Sum n-3 fatty acids0.191g
Sum n-6 fatty acids0.524g
Trans fatty acids1.1g

Cholesterol
Cholesterol83mg

Amino acids
Isoleucin980mg
Leucine1600mg
Lysine1400mg
Methionine500mg
Cystine64mg
Phenylalanine920mg
Tyrosine980mg
Threonine610mg
Tryptophan250mg
Valine1200mg
Arginine560mg
Histidine500mg
Alanine560mg
Aspartic acid1300mg
Glutamic acid3500mg
Glycine360mg
Proline1900mg
Serine1000mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0787