Cheese, semi-hard, Crème Chérie

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 55 g
Fat: 31 g
Protein: 14 g
Energy content
Fat: 83 E%
Protein: 17 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,385 kJ (335 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a31 g82%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein114a14 g17%
Alcohol500 g0%
WaterMI014255 g-

Carbohydrates

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

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325155 µg-RE
Vitamin A (RE)MI0322170 µg-RE22 %
Beta-carotene112a182 µg
Retinol114a140 µg
Vitamin D114a0.2 µg2 %
Vitamin E114a0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.02 mg1 %
Vitamin B2 (riboflavin)114a0.16 mg10 %
Vitamin B3 (niacin)114a0 mg
Niacin equivalentsMI04213.3 mg16 %
Vitamin B6 (pyridoxine)112a0 mg0 %
Vitamin B9 (folate)114a14 µg4 %
Vitamin B12 (cobalamin)114a0.5 µg12 %
Vitamin C (askorbic acid)112a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a390 mg33 %
Potassium (K)114a104 mg3 %
Sodium (Na)114a900 mg
Salt (NaCl)MI01202.3 g
Phosphorus (P)114a960 mg150 %
Magnesium (Mg)114a16 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.3 mg2 %
Copper (Cu)114a0.08 mg8 %
Zinc (Zn)114a2.3 mg16 %
Selenium (Se)112a0 µg0 %
Iodine (I)3256 µg4 %

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
A0314Soft cheese (CODEX)
A0787Processed cheese (EUROFIR)
B1201Cow
C0245Curd
E0151Solid
F0014Fully heat-treated
G0003Cooking method not applicable
H0117Flavoring or taste ingredient added
H0165Gelatin added
H0262Animal fat or oil added
H0298Clotting enzyme added
J0104Preserved by fermentation
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0156Paperboard container
M0190Aluminum foil wrapper
N0024Coating enamel
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
325
University of Oslo (2018). Iodine project 2017-2018.
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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