Cheese, blue mold, roquefort
| 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 | 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) |
Foods in Cheese, extra fat
- Cheese, hard, Cheddar
- Cheese, mascarpone
- Cheese, blue mold, roquefort
- Cheese, stilton, blue
- Cheese, semihard, Gräddost
- Cheese, blue mold, Norzola
- Cheese, semihard, Ridderost
- Cheese, semihard, Crème Chérie
- Cheese, ripened, Brie
- Cheese, blue mold, Royal Blue
- Goat cheese, hard, white, Balsfjord
- Cheese, blue mold, Selbu Blå
- Cheese, blue mold, gorgonzola
- Cheese, gruyere
- Cheese, Østavind
- Cheese, blue mold, organic, Selbu Blå
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 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
www.matvaretabellen.no
