Cheese, semihard, Fontina, 50 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, semihard, Fontina, 50 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total25.5 %
   Fat, total73.5 %
   Carbohydrate, total1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1556kJ
Protein, total23.8g
   total-N3.7g
Fat, total30.7g
   saturated fatty acids19.9g
   monounsaturated fatty acids8.3g
   polyunsaturated fatty acids0.9g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash2.9g
Moisture41.6g

Vitamins
Vitamin A272RE
   retinol261μg
   ß-carotene135μg
Vitamin D0.297μg
   D3 cholecalciferol0.297μg
Vitamin E0.783aTE
   alpha-tocopherol0.783mg
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, Na601mg
Potassium, K71.4mg
Calcium, Ca920mg
Magnesium, Mg26.8mg
Phosphorus, P460mg
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 4:01.04g
C 6:00.667g
C 8:00.435g
C 10:00.957g
C 12:01.19g
C 14:03.39g
C 16:09.08g
C 18:03.1g
C 14:10.435g
C 16:10.667g
C 18:1, n-96.82g
C 20:1, n-110.348g
C 18:2, n-60.638g
C 18:3, n-30.232g

Sums lipids
Sum saturated19.9g
Sum monounsaturated8.27g
Sum polyunsaturated0.87g
Sum n-3 fatty acids0.232g
Sum n-6 fatty acids0.638g
Trans fatty acids1.34g

Cholesterol
Cholesterol101mg

Amino acids
Isoleucin1300mg
Leucine2200mg
Lysine1900mg
Methionine670mg
Cystine86mg
Phenylalanine1200mg
Tyrosine1300mg
Threonine820mg
Tryptophan330mg
Valine1600mg
Arginine750mg
Histidine670mg
Alanine750mg
Aspartic acid1700mg
Glutamic acid4700mg
Glycine490mg
Proline2500mg
Serine1300mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0788