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Cheese, white, unspecified

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 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 1447 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 348 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 26.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 17.7 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0.89 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C14:0 2.7 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C16:0 7.11 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:0 2.83 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Transunsaturated fatty acids 1 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 0.35 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
C18:1 sum 5.42 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 0.43 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 0.15 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cis-poly unsaturated fatty acids, n-6 0.5 g 109c Data from the industry to the Food Composition Table 2016, calculated value.
Cholesterol 71 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 0 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 0 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 27 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 1.2 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 36 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 34 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 22 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.5 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.08 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.31 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 0.4 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.03 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 42 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 2.5 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 819 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 0.2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 483 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 77 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 33 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 4.6 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 11 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.04 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 604 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 27.3 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
LanguaL Classification
A0312 Semihard cheese (CODEX)
B1201 Cow
C0245 Curd
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0298 Clotting enzyme added
J0104 Preserved by fermentation
J0131 Preserved by chilling
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared
A0785 Cured cheese (EUROFIR)

Food Groups