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Cheese, semihard, Port Salut

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 46 g 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Kilojoules 1329 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 320 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 24.7 g 73b Product information, analysed values provided by industry 2009/2010
Saturated fatty acids 16 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Transunsaturated fatty acids 0.9 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-mono unsaturated fatty acids 5.6 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-poly unsaturated fatty acids 0.5 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cholesterol 66 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 0 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0 g 73b Product information, analysed values provided by industry 2009/2010
Sugar, added 0 g 73e Product information, from industry, estimated value from nutrition declaration on nutrient content 2009/2010.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 24.4 g 73b Product information, analysed values provided by industry 2009/2010
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 251 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 237 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Beta-carotene 173 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Vitamin D 0.1 µg 73g Vitamin D calculated from the factor 0.005 µg vitamin D/g fat in dairy cream.
Vitamin E 0.4 alfa-TE 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Thiamin 0.02 mg 73a Product information, unspecified basis, provided by industry 2009/2010.
Riboflavin 0.21 mg 73a Product information, unspecified basis, provided by industry 2009/2010.
Niacin 0.1 mg 73a Product information, unspecified basis, provided by industry 2009/2010.
Vitamin B6 0.06 mg 50 Estimated value.
Folate 24 µg 51 Value imputed from similar food item.
Vitamin B12 1.7 µg 50 Estimated value.
Vitamin C 0 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Calcium 710 mg 73b Product information, analysed values provided by industry 2009/2010
Iron 0.1 mg 73b Product information, analysed values provided by industry 2009/2010
Sodium 660 mg 73b Product information, analysed values provided by industry 2009/2010
Potassium 72 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Magnesium 25 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Zinc 3.5 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Selenium 11 µg 50 Estimated value.
Copper 0.06 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Phosphorus 500 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.

Classifications

LanguaL coding of the food
LanguaL Classification
A0312 Semihard cheese (CODEX)
B1201 Cow
C0245 Curd
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0150 Color added
H0298 Clotting enzyme added
J0100 Preserved by adding chemicals
J0104 Preserved by fermentation
J0131 Preserved by chilling
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0186 Plastic container, flexible or film
N0017 Polyethylene
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Foods in Cheese, full fat

Food Groups