Cheese, unripened, smoked, 40 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, unripened, smoked, 40 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total26.6 %
   Fat, total61.9 %
   Carbohydrate, total11.6 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy623kJ
Protein, total9.9g
   total-N1.6g
Fat, total10.3g
   saturated fatty acids6.7g
   monounsaturated fatty acids2.8g
   polyunsaturated fatty acids0.3g
Carbohydrate, total4.3g
   carbohydrate, available4.3g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash0.2g
Moisture75.6g

Vitamins
Vitamin A91.3RE
   retinol87.6μg
   ß-carotene45.3μg
Vitamin D0.149μg
   D3 cholecalciferol0.149μg
Vitamin E0.263aTE
   alpha-tocopherol0.263mg
Vitamin K0μg
Vitamin B1, thiamin0.06mg
Vitamin B2, riboflavin0.45mg
Niacin equivalents2.63NE
   niacin0.3mg
   tryptophan2.33mg
Vitamin B60.07mg
Pantothenic Acid0.213mg
Biotin1.5μg
Folates2.8μg
Vitamin B121.04μg
Vitamin C1mg

Minerals
Sodium, Na82mg
Potassium, K100mg
Calcium, Ca290mg
Magnesium, Mg12mg
Phosphorus, P190mg
Iron, Fe0.15mg
Copper, Cu0.026mg
Zinc, Zn0.55mg
Iodine, I13.8μg
Manganese, Mn0.026mg
Chromium, Cr0.1μg
Selenium, Se3.5μg
Nickel, Ni2μg

Carbohydrates
Lactose3.27g
All sugars, total3.27g
Starch0g

Lipids
C 4:00.35g
C 6:00.224g
C 8:00.146g
C 10:00.321g
C 12:00.399g
C 14:01.14g
C 16:03.05g
C 18:01.04g
C 14:10.146g
C 16:10.224g
C 18:1, n-92.29g
C 20:1, n-110.117g
C 18:2, n-60.214g
C 18:3, n-30.078g

Sums lipids
Sum saturated6.67g
Sum monounsaturated2.77g
Sum polyunsaturated0.292g
Sum n-3 fatty acids0.078g
Sum n-6 fatty acids0.214g
Trans fatty acids0.448g

Cholesterol
Cholesterol34mg

Amino acids
Isoleucin540mg
Leucine920mg
Lysine790mg
Methionine280mg
Cystine36mg
Phenylalanine510mg
Tyrosine540mg
Threonine340mg
Tryptophan140mg
Valine670mg
Arginine310mg
Histidine280mg
Alanine310mg
Aspartic acid700mg
Glutamic acid1900mg
Glycine200mg
Proline1000mg
Serine560mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0264