Cheese, blue mold, Gorgonzola
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
| Water | 49 | g | MI0142 | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Kilojoules | 1486 | kJ | MI0114 | Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g]) |
| Kilocalories | 359 | kcal | MI0115 | Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g]) |
| Fat | 31.2 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Saturated fatty acids | 20.3 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| C12:0 | 1.01 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C14:0 | 3.07 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C16:0 | 8.07 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C18:0 | 3.21 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| Transunsaturated fatty acids | 0.6 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Cis-mono unsaturated fatty acids | 6.8 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| C16:1 sum | 0.4 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C18:1 sum | 6.15 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| Cis-poly unsaturated fatty acids | 0.9 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| C18:2n-6 | 0.49 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C18:3n-3 | 0.12 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C20:3n-3 | 0 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C20:3n-6 | 0.02 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C20:4n-3 | 0.01 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C20:4n-6 | 0.03 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C20:5n-3 (EPA) | 0.01 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C22:5n-3 (DPA) | 0.02 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| C22:6n-3 (DHA) | 0 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| Cis-poly unsaturated fatty acids, n-3 | 0.17 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| Cis-poly unsaturated fatty acids, n-6 | 0.57 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
| Cholesterol | 87 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Carbohydrate, glycemic | 0.1 | g | MI0181 | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Starch | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Mono+Di saccharides | 0.1 | g | MI0512 | Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = MNSAC[g] + DISAC[g]) |
| Sugar, added | 0 | g | 331 | Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition. |
| Dietary fibre | 0 | g | 20 | Estimated value. |
| Protein | 19.4 | g | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Salt | 3.6 | g | MI0120 | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Alcohol | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 350 | µg-RE | MI0325 | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Retinol | 336 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Beta-carotene | 168 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Vitamin D | 0 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Vitamin E | 0 | mg-ATE | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Thiamin | 0.01 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Riboflavin | 0.18 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Niacin | 0.9 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Vitamin B6 | 0.07 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Folate | 52 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Vitamin B12 | 1.2 | µg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Vitamin C | 0 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Calcium | 612 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Iron | 0.3 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Sodium | 1450 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Potassium | 138 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Magnesium | 18 | mg | 430b | French Agency for Food, Environmental and Occupational Health safety. French food composition table - Ciqual 2017. Nettversjon, https://ciqual.anses.fr/ |
| Zinc | 2.5 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Selenium | 7 | µg | 490a | Instituto Nazionale di Recerca per gli Alimenti e la Nutrizione. Tabelle dicomposizione degli alimenti. Online version, http://nut.entecra.it/646/tabelle_di_composizione_degli_alimenti.html |
| Copper | 0.02 | mg | 430b | French Agency for Food, Environmental and Occupational Health safety. French food composition table - Ciqual 2017. Nettversjon, https://ciqual.anses.fr/ |
| Phosphorus | 356 | mg | 470b | National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/ |
| Iodine | 12 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
| LanguaL | Classification |
|---|---|
| A0312 | SEMIHARD CHEESE (CODEX) |
| A0785 | CURED CHEESE (EUROFIR) |
| B1201 | COW |
| C0245 | CURD |
| E0151 | SOLID |
| F0001 | EXTENT OF HEAT TREATMENT NOT KNOWN |
| G0003 | COOKING METHOD NOT APPLICABLE |
| H0253 | CURED OR AGED |
| H0331 | INTERIOR MOLD CURED |
| J0104 | PRESERVED BY FERMENTATION |
| J0151 | INGREDIENT PRESERVED BY HEAT TREATMENT |
| K0003 | NO PACKING MEDIUM USED |
| M0001 | CONTAINER OR WRAPPING NOT KNOWN |
| N0001 | FOOD CONTACT SURFACE NOT KNOWN |
| P0024 | HUMAN CONSUMER, NO AGE SPECIFICATION |
Foods in Cheese, extra fat
- Cheese, hard, Cheddar
- Cheese, Mascarpone
- Cheese, blue mold, Roquefort
- Cheese, Stilton, blue
- Cheese, semi-hard, Gräddost
- Cheese, blue mold, Norzola
- Cheese, semi-hard, Ridderost
- Cheese, semi-hard, Crème Chérie
- Cheese, ripened, Brie
- Goat cheese, hard, white, Balsfjord
- Cheese, blue mold, Selbu Blå
- Cheese, blue mold, Gorgonzola
- Cheese, gruyere
- Cheese, Østavind
- Cheese, blue mold, organic, Selbu Blå
- Cheese, Manchego
- Cheese, gouda
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2022
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2022 - Norwegian Food Safety Authority.
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