Cheese, blue mold, Gorgonzola

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 49 g
Fat: 31.2 g
Protein: 19.4 g
Carbohydrate: 0.1 g
Energy content
Fat: 78 E%
Protein: 22 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,486 kJ (359 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat470b31.2 g77%
CarbohydrateMI01810.1 g0%
Dietary fibre500 g0%
Protein470b19.4 g22%
Alcohol500 g0%
WaterMI014249 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.1 g
Sugar, added500 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325350 µg-RE
Vitamin A (RE)MI0322364 µg-RE48 %
Beta-carotene470b168 µg
Retinol470b336 µg
Vitamin D470b0 µg0 %
Vitamin E470b0 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)470b0.01 mg0 %
Vitamin B2 (riboflavin)470b0.18 mg11 %
Vitamin B3 (niacin)470b0.9 mg
Niacin equivalentsMI04215.4 mg26 %
Vitamin B6 (pyridoxine)470b0.07 mg3 %
Vitamin B9 (folate)470b52 µg16 %
Vitamin B12 (cobalamin)470b1.2 µg30 %
Vitamin C (askorbic acid)470b0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)470b612 mg53 %
Potassium (K)470b138 mg4 %
Sodium (Na)470b1,450 mg
Salt (NaCl)MI01203.6 g
Phosphorus (P)470b356 mg55 %
Magnesium (Mg)430b18 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)470b0.3 mg2 %
Copper (Cu)430b0.02 mg2 %
Zinc (Zn)470b2.5 mg17 %
Selenium (Se)490a7 µg8 %
Iodine (I)32512 µg8 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0312Semihard cheese (CODEX)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0151Solid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0253Cured or aged
H0331Interior mold cured
J0104Preserved by fermentation
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
325
University of Oslo (2018). Iodine project 2017-2018.
430b
French Agency for Food, Environmental and Occupational Health safety. French food composition table - Ciqual 2017.
470b
National Institute for Public Health and the Environment. NEVO online, version 2013/4.0.
490a
Instituto Nazionale di Recerca per gli Alimenti e la Nutrizione. Tabelle dicomposizione degli alimenti. Online version, nut.entecra.it
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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