Cheese, whey, unspecified
Nutrient | Quantity | Unit | Ref. | Description |
---|---|---|---|---|
Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight). |
Water | 21 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Kilojoules | 1824 | 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 | 437 | 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 | 26.2 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Saturated fatty acids | 17 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C12:0 | 0.92 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C14:0 | 2.78 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C16:0 | 7.31 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:0 | 2.91 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Transunsaturated fatty acids | 0.9 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Cis-mono unsaturated fatty acids | 6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C16:1 sum | 0.36 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:1 sum | 5.57 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids | 0.5 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
C18:2n-6 | 0.44 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
C18:3n-3 | 0.11 | 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 | 0.16 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cis-poly unsaturated fatty acids, n-6 | 0.52 | g | 109c | Data from the industry to the Food Composition Table 2016, calculated value. |
Cholesterol | 70 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Carbohydrate, glycemic | 39.7 | g | 80 | Calculated from the sum of mono-/disaccharides and starch. |
Starch | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Mono+Di saccharides | 39.8 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sugar, added | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Dietary fibre | 0 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Protein | 10.6 | g | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Salt | 0.8 | 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 | 278 | RAE | 85 | Calculated as the sum of retinol + 1/12 beta-carotene. |
Retinol | 265 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Beta-carotene | 152 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin D | 0.2 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin E | 0.6 | alfa-TE | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Thiamin | 0.19 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Riboflavin | 1.15 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Niacin | 0.9 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B6 | 0.12 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Folate | 19 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin B12 | 0.9 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Vitamin C | 0 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Calcium | 373 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iron | 0.3 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Sodium | 316 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Potassium | 1133 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Magnesium | 59 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Zinc | 0.6 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Selenium | 5 | µg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Copper | 0.03 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Phosphorus | 463 | mg | 135 | Calculated value from in-house recipe (to the Food Composition Table 2015). |
Iodine | 202.6 | µg | 325 | University of Oslo (2018). Iodine project 2017-2018. |
Classifications
LanguaL | Classification |
---|---|
A0115 | Cheese or cheese product (US CFR) |
A0784 | Cheese (EUROFIR) |
B1201 | Cow |
C0244 | Whey |
E0151 | Solid |
F0014 | Fully heat-treated |
G0003 | Cooking method not applicable |
H0184 | Milk added |
H0296 | Cream added |
J0131 | Preserved by chilling |
J0135 | Pasteurized by heat |
K0003 | No packing medium used |
M0186 | Plastic container, flexible or film |
N0017 | Polyethylene |
P0024 | Human consumer, no age specification |
R0316 | Norway |
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.
www.matvaretabellen.no
