Cheese, processed, 20 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Processed cheese

Cheese, processed, 20 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total50.2 %
   Fat, total49 %
   Carbohydrate, total0.9 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy950kJ
Protein, total28.4g
   total-N4.5g
Fat, total12.4g
   saturated fatty acids8g
   monounsaturated fatty acids3.3g
   polyunsaturated fatty acids0.4g
Carbohydrate, total0.5g
   carbohydrate, available0.5g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4.6g
Moisture54.4g

Vitamins
Vitamin A110RE
   retinol105μg
   ß-carotene54.6μg
Vitamin D0.187μg
   D3 cholecalciferol0.187μg
Vitamin E0.316aTE
   alpha-tocopherol0.316mg
Vitamin K0μg
Vitamin B1, thiamin0.091mg
Vitamin B2, riboflavin0.436mg
Niacin equivalents7.23NE
   niacin0.101mg
   tryptophan7.13mg
Vitamin B60.025mg
Pantothenic Acid0.405mg
Biotin1.52μg
Folates7.09μg
Vitamin B121.01μg
Vitamin C0mg

Minerals
Sodium, Na573mg
Potassium, K122mg
Calcium, Ca658mg
Magnesium, Mg26.3mg
Phosphorus, P912mg
Iron, Fe0.344mg
Copper, Cu0.355mg
Zinc, Zn2.63mg
Iodine, I14μg
Manganese, Mn0.042mg
Chromium, Cr0.253μg
Selenium, Se8.91μg
Nickel, Ni3.04μg

Carbohydrates
Lactose0.091g
All sugars, total0.091g
Starch0g

Lipids
C 4:00.421g
C 6:00.27g
C 8:00.176g
C 10:00.387g
C 12:00.48g
C 14:01.37g
C 16:03.67g
C 18:01.25g
C 14:10.176g
C 16:10.27g
C 18:1, n-92.75g
C 20:1, n-110.14g
C 18:2, n-60.257g
C 18:3, n-30.094g

Sums lipids
Sum saturated8.03g
Sum monounsaturated3.34g
Sum polyunsaturated0.351g
Sum n-3 fatty acids0.094g
Sum n-6 fatty acids0.257g
Trans fatty acids0.726g

Cholesterol
Cholesterol54.7mg

Amino acids
Isoleucin1600mg
Leucine2600mg
Lysine2300mg
Methionine800mg
Cystine100mg
Phenylalanine1500mg
Tyrosine1600mg
Threonine980mg
Tryptophan390mg
Valine1900mg
Arginine890mg
Histidine800mg
Alanine890mg
Aspartic acid2000mg
Glutamic acid5600mg
Glycine580mg
Proline3000mg
Serine1600mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1557