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Cheese, Manchego

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 40 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1622 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 391 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 30.4 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Saturated fatty acids 18.9 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C12:0 0.03 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C14:0 0.06 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C16:0 0.19 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C18:0 0.05 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Transunsaturated fatty acids 1.5 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Cis-mono unsaturated fatty acids 9 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C16:1 sum 0.41 g 30 Calculated value from a similar food item.
C18:1 sum 0.14 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Cis-poly unsaturated fatty acids 0.8 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C18:2n-6 0.01 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C18:3n-3 0.16 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C20:3n-3 0 g 30 Calculated value from a similar food item.
C20:3n-6 0.02 g 30 Calculated value from a similar food item.
C20:4n-3 0.01 g 30 Calculated value from a similar food item.
C20:4n-6 0.06 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
C20:5n-3 (EPA) 0.01 g 30 Calculated value from a similar food item.
C22:5n-3 (DPA) 0.02 g 30 Calculated value from a similar food item.
C22:6n-3 (DHA) 0 g 30 Calculated value from a similar food item.
Cis-poly unsaturated fatty acids, n-3 0.2 g 20 Estimated value.
Cis-poly unsaturated fatty acids, n-6 0.03 g 20 Estimated value.
Cholesterol 88 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Carbohydrate, glycemic 0.5 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Mono+Di saccharides 0.5 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Sugar, added 0 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Dietary fibre 0 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Protein 28.8 g 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Salt 1.7 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 0 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol µg MI0232 Imputation of a component from one or more components from related food
Beta-carotene µg MI0232 Imputation of a component from one or more components from related food
Vitamin D 0.3 µg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Vitamin E 0.6 mg-ATE 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Thiamin 0.04 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Riboflavin 0.3 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Niacin mg MI0232 Imputation of a component from one or more components from related food
Vitamin B6 0.2 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Folate 21 µg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Vitamin B12 1.5 µg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Vitamin C 0 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Calcium 765 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Iron 0.6 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Sodium 670 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Potassium 100 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Magnesium 36 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Zinc 4 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Selenium 2 µg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Copper mg MI0232 Imputation of a component from one or more components from related food
Phosphorus 520 mg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php
Iodine 34 µg 510a Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, https://www.bedca.net/bdpub/index_en.php

Classifications

LanguaL coding of the food
LanguaL Classification
A0311 HARD CHEESE (CODEX)
A0785 CURED CHEESE (EUROFIR)
B1183 SHEEP
C0245 CURD
E0151 SOLID
F0001 EXTENT OF HEAT TREATMENT NOT KNOWN
G0003 COOKING METHOD NOT APPLICABLE
H0253 CURED OR AGED
H0328 INTERIOR BACTERIA CURED
J0104 PRESERVED BY FERMENTATION
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

Food Groups