Cheese, semihard, Esrom, 60 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, semihard, Esrom, 60 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total18.3 %
   Fat, total80.8 %
   Carbohydrate, total0.9 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1764kJ
Protein, total19.4g
   total-N3g
Fat, total38.3g
   saturated fatty acids24.8g
   monounsaturated fatty acids10.3g
   polyunsaturated fatty acids1.1g
Carbohydrate, total1g
   carbohydrate, available1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.9g
Moisture38.4g

Vitamins
Vitamin A340RE
   retinol326μg
   ß-carotene169μg
Vitamin D0.36μg
   D3 cholecalciferol0.36μg
Vitamin E0.977aTE
   alpha-tocopherol0.977mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents4.6NE
   niacin0.1mg
   tryptophan4.5mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na730mg
Potassium, K54.5mg
Calcium, Ca610mg
Magnesium, Mg21.6mg
Phosphorus, P360mg
Iron, Fe0.18mg
Copper, Cu0.086mg
Zinc, Zn3.3mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se6.5μg
Nickel, Ni6.68μg

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

Lipids
C 4:01.3g
C 6:00.832g
C 8:00.543g
C 10:01.19g
C 12:01.48g
C 14:04.24g
C 16:011.3g
C 18:03.87g
C 14:10.543g
C 16:10.832g
C 18:1, n-98.51g
C 20:1, n-110.434g
C 18:2, n-60.796g
C 18:3, n-30.29g

Sums lipids
Sum saturated24.8g
Sum monounsaturated10.3g
Sum polyunsaturated1.09g
Sum n-3 fatty acids0.29g
Sum n-6 fatty acids0.796g
Trans fatty acids1.67g

Cholesterol
Cholesterol126mg

Amino acids
Isoleucin1100mg
Leucine1800mg
Lysine1600mg
Methionine550mg
Cystine70mg
Phenylalanine1000mg
Tyrosine1100mg
Threonine670mg
Tryptophan270mg
Valine1300mg
Arginine610mg
Histidine550mg
Alanine610mg
Aspartic acid1400mg
Glutamic acid3800mg
Glycine400mg
Proline2000mg
Serine1100mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0782