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

Cheese, semihard, Esrom, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total29.3 %
   Fat, total69.6 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1378kJ
Protein, total24.2g
   total-N3.8g
Fat, total25.7g
   saturated fatty acids16.6g
   monounsaturated fatty acids6.9g
   polyunsaturated fatty acids0.7g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.2g
Moisture45.9g

Vitamins
Vitamin A228RE
   retinol218μg
   ß-carotene113μg
Vitamin D0.258μg
   D3 cholecalciferol0.258μg
Vitamin E0.655aTE
   alpha-tocopherol0.655mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents5.6NE
   niacin0.1mg
   tryptophan5.5mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na755mg
Potassium, K71.4mg
Calcium, Ca810mg
Magnesium, Mg26.8mg
Phosphorus, P500mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se8μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.874g
C 6:00.559g
C 8:00.364g
C 10:00.801g
C 12:00.996g
C 14:02.84g
C 16:07.6g
C 18:02.6g
C 14:10.364g
C 16:10.559g
C 18:1, n-95.71g
C 20:1, n-110.291g
C 18:2, n-60.534g
C 18:3, n-30.194g

Sums lipids
Sum saturated16.6g
Sum monounsaturated6.92g
Sum polyunsaturated0.728g
Sum n-3 fatty acids0.194g
Sum n-6 fatty acids0.534g
Trans fatty acids1.12g

Cholesterol
Cholesterol85mg

Amino acids
Isoleucin1300mg
Leucine2200mg
Lysine1900mg
Methionine680mg
Cystine87mg
Phenylalanine1300mg
Tyrosine1300mg
Threonine830mg
Tryptophan330mg
Valine1600mg
Arginine760mg
Histidine680mg
Alanine760mg
Aspartic acid1700mg
Glutamic acid4700mg
Glycine490mg
Proline2500mg
Serine1400mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0783