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

Cheese, firm, Samsoe, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total29.9 %
   Fat, total69.1 %
   Carbohydrate, total1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1507kJ
Protein, total27g
   total-N4.2g
Fat, total27.9g
   saturated fatty acids18.1g
   monounsaturated fatty acids7.5g
   polyunsaturated fatty acids0.8g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.9g
Moisture41.2g

Vitamins
Vitamin A247RE
   retinol237μg
   ß-carotene123μg
Vitamin D0.273μg
   D3 cholecalciferol0.273μg
Vitamin E0.711aTE
   alpha-tocopherol0.711mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents6.27NE
   niacin0.1mg
   tryptophan6.17mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na556mg
Potassium, K71.4mg
Calcium, Ca970mg
Magnesium, Mg26.8mg
Phosphorus, P540mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se9μg
Nickel, Ni6.68μg

Carbohydrates
Lactose0.05g
All sugars, total0.05g
Starch0g

Lipids
C 4:00.949g
C 6:00.606g
C 8:00.395g
C 10:00.87g
C 12:01.08g
C 14:03.09g
C 16:08.25g
C 18:02.82g
C 14:10.395g
C 16:10.606g
C 18:1, n-96.2g
C 20:1, n-110.316g
C 18:2, n-60.58g
C 18:3, n-30.211g

Sums lipids
Sum saturated18.1g
Sum monounsaturated7.51g
Sum polyunsaturated0.791g
Sum n-3 fatty acids0.211g
Sum n-6 fatty acids0.58g
Trans fatty acids1.21g

Cholesterol
Cholesterol92mg

Amino acids
Isoleucin1500mg
Leucine2500mg
Lysine2200mg
Methionine760mg
Cystine97mg
Phenylalanine1400mg
Tyrosine1500mg
Threonine930mg
Tryptophan370mg
Valine1800mg
Arginine850mg
Histidine760mg
Alanine850mg
Aspartic acid1900mg
Glutamic acid5300mg
Glycine550mg
Proline2800mg
Serine1500mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0767