Cheese, Camembert, 45 % fidm. - Nutrition data & facts, nutritional information
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Soft, ripened cheese
Cheese, Camembert, 45 % fidm.
Energy Distribution
% of total food energy
Protein, total
29.9 %
Fat, total
69.9 %
Carbohydrate, total
0.3 %
Alcohol
0 %
Refuse: 0%
Content per 100 grams
Energy
1196
kJ
Protein, total
21.4
g
total-N
3.4
g
Fat, total
22.4
g
saturated fatty acids
14.5
g
monounsaturated fatty acids
6
g
polyunsaturated fatty acids
0.6
g
Carbohydrate, total
0.2
g
carbohydrate, available
0.2
g
added sugar
0
g
dietary fibre
0
g
Alcohol
0
g
Ash
3.3
g
Moisture
52.7
g
Vitamins
Vitamin A
199
RE
retinol
190
μg
ß-carotene
98.6
μg
Vitamin D
0.235
μg
D3 cholecalciferol
0.235
μg
Vitamin E
0.571
aTE
alpha-tocopherol
0.571
mg
Vitamin K
0
μg
Vitamin B1, thiamin
0.045
mg
Vitamin B2, riboflavin
0.45
mg
Niacin equivalents
6.8
NE
niacin
1.8
mg
tryptophan
5
mg
Vitamin B6
0.25
mg
Pantothenic Acid
1.36
mg
Biotin
6
μg
Folates
62
μg
Vitamin B12
1.13
μg
Vitamin C
0
mg
Minerals
Sodium, Na
1297
mg
Potassium, K
187
mg
Calcium, Ca
720
mg
Magnesium, Mg
20
mg
Phosphorus, P
370
mg
Iron, Fe
0.18
mg
Copper, Cu
0.07
mg
Zinc, Zn
2.38
mg
Iodine, I
13.8
μg
Manganese, Mn
0.048
mg
Chromium, Cr
0.25
μg
Selenium, Se
7
μg
Nickel, Ni
4.96
μg
Carbohydrates
Lactose
0.1
g
All sugars, total
0.1
g
Starch
0
g
Lipids
C 4:0
0.762
g
C 6:0
0.487
g
C 8:0
0.318
g
C 10:0
0.699
g
C 12:0
0.868
g
C 14:0
2.48
g
C 16:0
6.63
g
C 18:0
2.27
g
C 14:1
0.318
g
C 16:1
0.487
g
C 18:1, n-9
4.97
g
C 20:1, n-11
0.254
g
C 18:2, n-6
0.466
g
C 18:3, n-3
0.169
g
Sums lipids
Sum saturated
14.5
g
Sum monounsaturated
6.03
g
Sum polyunsaturated
0.635
g
Sum n-3 fatty acids
0.169
g
Sum n-6 fatty acids
0.466
g
Trans fatty acids
0.974
g
Cholesterol
Cholesterol
74
mg
Amino acids
Isoleucin
1200
mg
Leucine
2000
mg
Lysine
1700
mg
Methionine
600
mg
Cystine
77
mg
Phenylalanine
1100
mg
Tyrosine
1200
mg
Threonine
740
mg
Tryptophan
300
mg
Valine
1400
mg
Arginine
670
mg
Histidine
600
mg
Alanine
670
mg
Aspartic acid
1500
mg
Glutamic acid
4200
mg
Glycine
440
mg
Proline
2200
mg
Serine
1200
mg
© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0369