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

Cheese, semihard, St. Paulin, 50 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total25.4 %
   Fat, total73.6 %
   Carbohydrate, total1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1540kJ
Protein, total23.5g
   total-N3.7g
Fat, total30.4g
   saturated fatty acids19.7g
   monounsaturated fatty acids8.2g
   polyunsaturated fatty acids0.9g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3g
Moisture42.1g

Vitamins
Vitamin A270RE
   retinol258μg
   ß-carotene134μg
Vitamin D0.295μg
   D3 cholecalciferol0.295μg
Vitamin E0.775aTE
   alpha-tocopherol0.775mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents5.43NE
   niacin0.1mg
   tryptophan5.33mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na648mg
Potassium, K71.4mg
Calcium, Ca820mg
Magnesium, Mg26.8mg
Phosphorus, P510mg
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 4:01.03g
C 6:00.661g
C 8:00.431g
C 10:00.948g
C 12:01.18g
C 14:03.36g
C 16:08.99g
C 18:03.07g
C 14:10.431g
C 16:10.661g
C 18:1, n-96.75g
C 20:1, n-110.345g
C 18:2, n-60.632g
C 18:3, n-30.23g

Sums lipids
Sum saturated19.7g
Sum monounsaturated8.19g
Sum polyunsaturated0.862g
Sum n-3 fatty acids0.23g
Sum n-6 fatty acids0.632g
Trans fatty acids1.32g

Cholesterol
Cholesterol100mg

Amino acids
Isoleucin1300mg
Leucine2200mg
Lysine1900mg
Methionine660mg
Cystine85mg
Phenylalanine1200mg
Tyrosine1300mg
Threonine810mg
Tryptophan320mg
Valine1600mg
Arginine740mg
Histidine660mg
Alanine740mg
Aspartic acid1700mg
Glutamic acid4600mg
Glycine480mg
Proline2500mg
Serine1300mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0789