Cheese, hard, Emmentaler, 45 % fidm. - Nutrition data & facts, nutritional information
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Hard, ripened cheese
Cheese, hard, Emmentaler, 45 % fidm.
Energy Distribution
% of total food energy
Protein, total
29.8 %
Fat, total
69.1 %
Carbohydrate, total
1.1 %
Alcohol
0 %
Refuse: 0%
Content per 100 grams
Energy
1571
kJ
Protein, total
28.1
g
total-N
4.4
g
Fat, total
29.1
g
saturated fatty acids
18.8
g
monounsaturated fatty acids
7.8
g
polyunsaturated fatty acids
0.8
g
Carbohydrate, total
1
g
carbohydrate, available
1
g
added sugar
0
g
dietary fibre
0
g
Alcohol
0
g
Ash
3.2
g
Moisture
38.6
g
Vitamins
Vitamin A
258
RE
retinol
247
μg
ß-carotene
128
μg
Vitamin D
0.281
μg
D3 cholecalciferol
0.281
μg
Vitamin E
0.742
aTE
alpha-tocopherol
0.742
mg
Vitamin K
0
μg
Vitamin B1, thiamin
0.04
mg
Vitamin B2, riboflavin
0.5
mg
Niacin equivalents
6.6
NE
niacin
0.1
mg
tryptophan
6.5
mg
Vitamin B6
0.08
mg
Pantothenic Acid
0.3
mg
Biotin
1.7
μg
Folates
20
μg
Vitamin B12
1.5
μg
Vitamin C
0
mg
Minerals
Sodium, Na
613
mg
Potassium, K
120
mg
Calcium, Ca
990
mg
Magnesium, Mg
25
mg
Phosphorus, P
610
mg
Iron, Fe
0.4
mg
Copper, Cu
0.03
mg
Zinc, Zn
4
mg
Iodine, I
13.8
μg
Manganese, Mn
0.059
mg
Chromium, Cr
0.3
μg
Selenium, Se
9.5
μg
Nickel, Ni
4
μg
Carbohydrates
Lactose
0.06
g
All sugars, total
0.06
g
Starch
0
g
Lipids
C 4:0
0.99
g
C 6:0
0.632
g
C 8:0
0.412
g
C 10:0
0.907
g
C 12:0
1.13
g
C 14:0
3.22
g
C 16:0
8.61
g
C 18:0
2.94
g
C 14:1
0.412
g
C 16:1
0.632
g
C 18:1, n-9
6.46
g
C 20:1, n-11
0.33
g
C 18:2, n-6
0.605
g
C 18:3, n-3
0.22
g
Sums lipids
Sum saturated
18.8
g
Sum monounsaturated
7.84
g
Sum polyunsaturated
0.825
g
Sum n-3 fatty acids
0.22
g
Sum n-6 fatty acids
0.605
g
Trans fatty acids
1.27
g
Cholesterol
Cholesterol
96
mg
Amino acids
Isoleucin
1500
mg
Leucine
2600
mg
Lysine
2200
mg
Methionine
790
mg
Cystine
100
mg
Phenylalanine
1500
mg
Tyrosine
1500
mg
Threonine
970
mg
Tryptophan
390
mg
Valine
1900
mg
Arginine
880
mg
Histidine
790
mg
Alanine
880
mg
Aspartic acid
2000
mg
Glutamic acid
5500
mg
Glycine
570
mg
Proline
3000
mg
Serine
1600
mg
© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0764