Cheese, firm, 20 % fidm., all varieties - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, 20 % fidm., all varieties

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total54.5 %
   Fat, total44.4 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy931kJ
Protein, total30.2g
   total-N4.7g
Fat, total11g
   saturated fatty acids7.1g
   monounsaturated fatty acids3g
   polyunsaturated fatty acids0.3g
Carbohydrate, total0.6g
   carbohydrate, available0.6g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.2g
Moisture54g

Vitamins
Vitamin A97.5RE
   retinol93.5μg
   ß-carotene48.4μg
Vitamin D0.138μg
   D3 cholecalciferol0.138μg
Vitamin E0.281aTE
   alpha-tocopherol0.281mg
Vitamin K0μg
Vitamin B1, thiamin0.06mg
Vitamin B2, riboflavin0.32mg
Niacin equivalents7.1NE
   niacin0.1mg
   tryptophan7mg
Vitamin B60.08mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.6μg
Vitamin C0mg

Minerals
Sodium, Na845mg
Potassium, K70.9mg
Calcium, Ca705mg
Magnesium, Mg30.8mg
Phosphorus, P550mg
Iron, Fe0.23mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se10μg
Nickel, Ni6.68μg

Carbohydrates
All sugars, total0.1g
Starch0g

Lipids
C 4:00.374g
C 6:00.239g
C 8:00.156g
C 10:00.343g
C 12:00.426g
C 14:01.22g
C 16:03.25g
C 18:01.11g
C 14:10.156g
C 16:10.239g
C 18:1, n-92.44g
C 20:1, n-110.125g
C 18:2, n-60.229g
C 18:3, n-30.083g

Sums lipids
Sum saturated7.12g
Sum monounsaturated2.96g
Sum polyunsaturated0.312g
Sum n-3 fatty acids0.083g
Sum n-6 fatty acids0.229g
Trans fatty acids0.478g

Cholesterol
Cholesterol36mg

Amino acids
Isoleucin1700mg
Leucine2800mg
Lysine2400mg
Methionine850mg
Cystine110mg
Phenylalanine1600mg
Tyrosine1700mg
Threonine1000mg
Tryptophan420mg
Valine2000mg
Arginine950mg
Histidine850mg
Alanine950mg
Aspartic acid2100mg
Glutamic acid5900mg
Glycine620mg
Proline3200mg
Serine1700mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0255