Jump to content

Cheese, blue mold, roquefort

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 42 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Kilojoules 1470 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 355 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 31 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Saturated fatty acids 20.2 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 3.06 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C16:0 8.04 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:0 3.2 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 6.13 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 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C20:4n-6 0.02 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 90 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Carbohydrate, glycemic 0 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 0 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Mono+Di saccharides 0 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Sugar, added 0 g 20 Estimated value.
Dietary fibre 0 g 20 Estimated value.
Protein 19 g 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Salt 4 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 300 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 295 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Beta-carotene 58 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin D 0.7 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin E 0.6 alfa-TE 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Thiamin 0.03 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Riboflavin 0.41 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Niacin 0.6 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin B6 0.1 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Folate 45 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Vitamin B12 0.4 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 60a Estimated as zero value when the analysed value is below the limit of quantification.
Calcium 608 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Iron 0.4 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Sodium 1600 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Potassium 120 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Magnesium 27 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Zinc 3.7 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Selenium 6 µg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Copper 0.12 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Phosphorus 430 mg 470b National Institute for Public Health and the Environment. NEVO online, version 2013/4.0. http://nevo-online.rivm.nl/
Iodine 40 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0312 Semihard cheese (CODEX)
B2610 Ewe
C0245 Curd
E0147 Whole, shape achieved by forming
F0003 Not heat-treated
G0003 Cooking method not applicable
H0101 Lactic acid fermented
H0203 Lactose converted
H0298 Clotting enzyme added
H0331 Interior mold cured
H0367 Salt added
J0131 Preserved by chilling
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
A0785 Cured cheese (EUROFIR)

Food Groups