Cheese, goat milk, Feta
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 56 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Kilojoules | 1038 | 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 | 250 | 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 | 20.2 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Saturated fatty acids | 13.7 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C12:0 | 0.55 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C14:0 | 1.51 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C16:0 | 5.98 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:0 | 1.86 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Transunsaturated fatty acids | 0.7 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 4.1 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C16:1 sum | 0.21 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:1 sum | 4.32 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids | 0.6 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
C18:2n-6 | 0.35 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:3n-3 | 0.09 | 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 | 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) | 0.01 | 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 | 0.11 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids, n-6 | 0.38 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cholesterol | 70 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Carbohydrate, glycemic | 1.5 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Mono+Di saccharides | 1.5 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sugar, added | 0 | g | 50 | Estimated as a naturally occurring zero value, not analysed. |
Dietary fibre | 0 | g | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Protein | 15.6 | g | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Salt | 2.5 | 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 | 223 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 220 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Beta-carotene | 33 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin D | 0.5 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin E | 0.4 | alfa-TE | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Thiamin | 0.04 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Riboflavin | 0.21 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Niacin | 0.2 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B6 | 0.07 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Folate | 23 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin B12 | 1.1 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Vitamin C | 0 | mg | 60a | Estimated as zero value when the analysed value is below the limit of quantification. |
Calcium | 360 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iron | 0.2 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Sodium | 1000 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Potassium | 95 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Magnesium | 20 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Zinc | 0.9 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Selenium | 5 | µg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Copper | 0.07 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Phosphorus | 280 | mg | 450c | Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry. |
Iodine | 10.4 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0786 | Uncured cheese (EUROFIR) |
A0314 | Soft cheese (CODEX) |
B1134 | Animal (mammal) |
C0245 | Curd |
E0151 | Solid |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0107 | Lactic acid-other agent fermented |
H0298 | Clotting enzyme added |
J0131 | Preserved by chilling |
J0151 | Ingredient preserved by heat treatment |
K0001 | Packing medium not known |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0112 | Food industry prepared |
Foods in Cheese, full fat
- Cheese, white, unspecified
- Cheese, whey, unspecified
- Cheese, goat milk, Feta
- Cheese substitute, vegetable fat
- Cheese, hard, Parmesan
- Cheese, raclette
- Halloumi, cheese
- Cream cheese, goat milk, Snøfrisk, chantarelle
- Cream cheese, goat milk, Snøfrisk, red onion and thyme
- Cream cheese, goat milk, Snøfrisk, dill
- Cream cheese, pepper
- Cream cheese, spices
- Goat cheese, chevre, Naturell
- Goat cheese, hard, white, Kvitlin
- Cheese, hard, rich, Norvegia
- Cheese, hard, organic, Norvegia
- Cheese, hard, matured, Norvegia
- Cheese, grated
- Cream cheese, with herbs
- Cheese, processed, semihard, tomato flavour, Taffelost
- Cream cheese, plain
- Cream cheese, goat milk, Snøfrisk
- Cheese, Mozarella
- Cheese, whey, cow and goat milk
- Cheese, whey, cow milk
- Cheese, whey, goat milk
- Cheese, hard, Sveitser
- Cheese, semihard, Port Salut
- Cheese, hard, caraway spiced, Nøkkelost
- Cheese, hard, Norvegia
- Cheese, blue mold, Normanna
- Cheese, hard, Jarlsberg
- Cheese, hard, Edam
- Cheese, ripened, Camembert
- Creme cheese, Philadelphia
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 2020
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2020. Norwegian Food Safety Authority.
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