Cheese, Blue and white mould, 70 % fidm. - Nutrition data & facts, nutritional information
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Soft, ripened cheese
Cheese, Blue and white mould, 70 % fidm.
Energy Distribution
% of total food energy
Protein, total
11.1 %
Fat, total
88 %
Carbohydrate, total
0.9 %
Alcohol
0 %
Refuse: 0%
Content per 100 grams
Energy
1860
kJ
Protein, total
12.4
g
total-N
1.9
g
Fat, total
44.1
g
saturated fatty acids
28.5
g
monounsaturated fatty acids
11.9
g
polyunsaturated fatty acids
1.3
g
Carbohydrate, total
1
g
carbohydrate, available
1
g
added sugar
0
g
dietary fibre
0
g
Alcohol
0
g
Ash
2.5
g
Moisture
40
g
Vitamins
Vitamin A
391
RE
retinol
375
μg
ß-carotene
194
μg
Vitamin D
0.411
μg
D3 cholecalciferol
0.411
μg
Vitamin E
1.13
aTE
alpha-tocopherol
1.13
mg
Vitamin K
0
μg
Vitamin B1, thiamin
0.04
mg
Vitamin B2, riboflavin
0.5
mg
Niacin equivalents
3.83
NE
niacin
1
mg
tryptophan
2.83
mg
Vitamin B6
0.23
mg
Pantothenic Acid
1.73
mg
Biotin
1.5
μg
Folates
36
μg
Vitamin B12
1.23
μg
Vitamin C
0
mg
Minerals
Sodium, Na
621
mg
Potassium, K
96.7
mg
Calcium, Ca
590
mg
Magnesium, Mg
23
mg
Phosphorus, P
270
mg
Iron, Fe
0.14
mg
Copper, Cu
0.07
mg
Zinc, Zn
5.1
mg
Iodine, I
13.8
μg
Manganese, Mn
0.035
mg
Chromium, Cr
0.28
μg
Selenium, Se
4
μg
Nickel, Ni
1
μg
Carbohydrates
All sugars, total
0.1
g
Starch
0
g
Lipids
C 4:0
1.5
g
C 6:0
0.959
g
C 8:0
0.625
g
C 10:0
1.38
g
C 12:0
1.71
g
C 14:0
4.88
g
C 16:0
13
g
C 18:0
4.46
g
C 14:1
0.625
g
C 16:1
0.959
g
C 18:1, n-9
9.79
g
C 20:1, n-11
0.5
g
C 18:2, n-6
0.917
g
C 18:3, n-3
0.333
g
Sums lipids
Sum saturated
28.5
g
Sum monounsaturated
11.9
g
Sum polyunsaturated
1.25
g
Sum n-3 fatty acids
0.333
g
Sum n-6 fatty acids
0.917
g
Trans fatty acids
1.92
g
Cholesterol
Cholesterol
146
mg
Amino acids
Isoleucin
680
mg
Leucine
1100
mg
Lysine
990
mg
Methionine
350
mg
Cystine
45
mg
Phenylalanine
640
mg
Tyrosine
680
mg
Threonine
430
mg
Tryptophan
170
mg
Valine
840
mg
Arginine
390
mg
Histidine
350
mg
Alanine
390
mg
Aspartic acid
880
mg
Glutamic acid
2400
mg
Glycine
250
mg
Proline
1300
mg
Serine
700
mg
© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0766