Cheese, Stilton, blue

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 41 g
Fat: 35 g
Protein: 23.7 g
Carbohydrate: 0.1 g
Energy content
Fat: 76 E%
Protein: 24 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,700 kJ (410 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c35 g76%
CarbohydrateMI01810.1 g0%
Dietary fibre450c0 g0%
Protein450c23.7 g23%
Alcohol500 g0%
WaterMI014241 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.1 g
Sugar, added3310 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325375 µg-RE
Vitamin A (RE)MI0322390 µg-RE52 %
Beta-carotene450c182 µg
Retinol450c360 µg
Vitamin D450c0.2 µg2 %
Vitamin E450c0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.03 mg2 %
Vitamin B2 (riboflavin)450c0.47 mg29 %
Vitamin B3 (niacin)450c0.7 mg
Niacin equivalentsMI04216.2 mg30 %
Vitamin B6 (pyridoxine)450c0.13 mg7 %
Vitamin B9 (folate)450c78 µg24 %
Vitamin B12 (cobalamin)450c1.2 µg30 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c326 mg28 %
Potassium (K)450c96 mg2 %
Sodium (Na)450c788 mg
Salt (NaCl)MI01202 g
Phosphorus (P)450c314 mg49 %
Magnesium (Mg)450c15 mg5 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.2 mg1 %
Copper (Cu)450c0.04 mg4 %
Zinc (Zn)450c2.9 mg20 %
Selenium (Se)450c7 µg8 %
Iodine (I)32540 µg28 %

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
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0253Cured or aged
H0331Interior mold cured
J0131Preserved by chilling
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.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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.
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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