Cheese, hard, Parmesan, 32 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, hard, Parmesan, 32 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total37.8 %
   Fat, total60.5 %
   Carbohydrate, total1.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1488kJ
Protein, total33.6g
   total-N5.3g
Fat, total24.1g
   saturated fatty acids15.6g
   monounsaturated fatty acids6.5g
   polyunsaturated fatty acids0.7g
Carbohydrate, total1.5g
   carbohydrate, available1.5g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.1g
Moisture36.7g

Vitamins
Vitamin A214RE
   retinol205μg
   ß-carotene106μg
Vitamin D0.237μg
   D3 cholecalciferol0.237μg
Vitamin E0.615aTE
   alpha-tocopherol0.615mg
Vitamin K0μg
Vitamin B1, thiamin0.039mg
Vitamin B2, riboflavin0.332mg
Niacin equivalents7.94NE
   niacin0.271mg
   tryptophan7.67mg
Vitamin B60.091mg
Pantothenic Acid0.53mg
Biotin1.5μg
Folates7μg
Vitamin B121.6μg
Vitamin C0mg

Minerals
Sodium, Na998mg
Potassium, K92mg
Calcium, Ca1180mg
Magnesium, Mg44mg
Phosphorus, P930mg
Iron, Fe0.82mg
Copper, Cu0.03mg
Zinc, Zn2.75mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.3μg
Selenium, Se11μg
Nickel, Ni4μg

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

Lipids
C 4:00.82g
C 6:00.524g
C 8:00.342g
C 10:00.752g
C 12:00.934g
C 14:02.67g
C 16:07.13g
C 18:02.44g
C 14:10.342g
C 16:10.524g
C 18:1, n-95.35g
C 20:1, n-110.273g
C 18:2, n-60.501g
C 18:3, n-30.182g

Sums lipids
Sum saturated15.6g
Sum monounsaturated6.49g
Sum polyunsaturated0.683g
Sum n-3 fatty acids0.182g
Sum n-6 fatty acids0.501g
Trans fatty acids1.05g

Cholesterol
Cholesterol80mg

Amino acids
Isoleucin1800mg
Leucine3100mg
Lysine2700mg
Methionine950mg
Cystine120mg
Phenylalanine1700mg
Tyrosine1800mg
Threonine1200mg
Tryptophan460mg
Valine2300mg
Arginine1100mg
Histidine950mg
Alanine1100mg
Aspartic acid2400mg
Glutamic acid6600mg
Glycine690mg
Proline3500mg
Serine1900mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0259