Cheese, hard, Emmentaler, 45 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, hard, Emmentaler, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total29.8 %
   Fat, total69.1 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1571kJ
Protein, total28.1g
   total-N4.4g
Fat, total29.1g
   saturated fatty acids18.8g
   monounsaturated fatty acids7.8g
   polyunsaturated fatty acids0.8g
Carbohydrate, total1g
   carbohydrate, available1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.2g
Moisture38.6g

Vitamins
Vitamin A258RE
   retinol247μg
   ß-carotene128μg
Vitamin D0.281μg
   D3 cholecalciferol0.281μg
Vitamin E0.742aTE
   alpha-tocopherol0.742mg
Vitamin K0μg
Vitamin B1, thiamin0.04mg
Vitamin B2, riboflavin0.5mg
Niacin equivalents6.6NE
   niacin0.1mg
   tryptophan6.5mg
Vitamin B60.08mg
Pantothenic Acid0.3mg
Biotin1.7μg
Folates20μg
Vitamin B121.5μg
Vitamin C0mg

Minerals
Sodium, Na613mg
Potassium, K120mg
Calcium, Ca990mg
Magnesium, Mg25mg
Phosphorus, P610mg
Iron, Fe0.4mg
Copper, Cu0.03mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.3μg
Selenium, Se9.5μg
Nickel, Ni4μg

Carbohydrates
Lactose0.06g
All sugars, total0.06g
Starch0g

Lipids
C 4:00.99g
C 6:00.632g
C 8:00.412g
C 10:00.907g
C 12:01.13g
C 14:03.22g
C 16:08.61g
C 18:02.94g
C 14:10.412g
C 16:10.632g
C 18:1, n-96.46g
C 20:1, n-110.33g
C 18:2, n-60.605g
C 18:3, n-30.22g

Sums lipids
Sum saturated18.8g
Sum monounsaturated7.84g
Sum polyunsaturated0.825g
Sum n-3 fatty acids0.22g
Sum n-6 fatty acids0.605g
Trans fatty acids1.27g

Cholesterol
Cholesterol96mg

Amino acids
Isoleucin1500mg
Leucine2600mg
Lysine2200mg
Methionine790mg
Cystine100mg
Phenylalanine1500mg
Tyrosine1500mg
Threonine970mg
Tryptophan390mg
Valine1900mg
Arginine880mg
Histidine790mg
Alanine880mg
Aspartic acid2000mg
Glutamic acid5500mg
Glycine570mg
Proline3000mg
Serine1600mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0764