Cheese, firm, 40 % fidm., all varieties - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, 40 % fidm., all varieties

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total33.1 %
   Fat, total65.1 %
   Carbohydrate, total1.8 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1297kJ
Protein, total25.7g
   total-N4g
Fat, total22.6g
   saturated fatty acids14.6g
   monounsaturated fatty acids6.1g
   polyunsaturated fatty acids0.6g
Carbohydrate, total1.4g
   carbohydrate, available1.4g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.1g
Moisture47.2g

Vitamins
Vitamin A200RE
   retinol192μg
   ß-carotene99.4μg
Vitamin D0.232μg
   D3 cholecalciferol0.232μg
Vitamin E0.576aTE
   alpha-tocopherol0.576mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents5.93NE
   niacin0.1mg
   tryptophan5.83mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.6μg
Vitamin C0.5mg

Minerals
Sodium, Na723mg
Potassium, K71.4mg
Calcium, Ca960mg
Magnesium, Mg26.8mg
Phosphorus, P500mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se8.7μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.769g
C 6:00.491g
C 8:00.32g
C 10:00.705g
C 12:00.876g
C 14:02.5g
C 16:06.69g
C 18:02.29g
C 14:10.32g
C 16:10.491g
C 18:1, n-95.02g
C 20:1, n-110.256g
C 18:2, n-60.47g
C 18:3, n-30.171g

Sums lipids
Sum saturated14.6g
Sum monounsaturated6.09g
Sum polyunsaturated0.641g
Sum n-3 fatty acids0.171g
Sum n-6 fatty acids0.47g
Trans fatty acids0.982g

Cholesterol
Cholesterol75mg

Amino acids
Isoleucin1400mg
Leucine2400mg
Lysine2100mg
Methionine730mg
Cystine93mg
Phenylalanine1300mg
Tyrosine1400mg
Threonine890mg
Tryptophan350mg
Valine1700mg
Arginine810mg
Histidine730mg
Alanine810mg
Aspartic acid1800mg
Glutamic acid5000mg
Glycine520mg
Proline2700mg
Serine1500mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0257