Oven cheese low-lactose

Food number: 11146
Food type: Food
Processing method: Industrial
Ingredient class: Cheese
Food use class: Processed and fresh cheeses
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		60%
protein, total		36%
carbohydrate, available		4%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		33%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		11%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		4%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	1293 (309)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	3.0	g	summation from constituent components	value created within host-system
fat, total	21.0	g	calculated as recipe	value created within host-system
protein, total	27.4	g	summation from constituent components	value created within host-system
alcohol	0	g	imputed/estimated, generic	value created within host-system
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	calculated as recipe	value created within host-system
sugars, total	3.0	g	summation from constituent components	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	0.6	g	calculated, generic	value created within host-system
fructose	0	g	calculated as recipe	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	calculated as recipe	value created within host-system
fibre, water-insoluble	0	g	calculated as recipe	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	calculated as recipe	value created within host-system
glucose	1.2	g	calculated, generic	value created within host-system
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	1.2	g	calculated, generic	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	17.4	g	summation from constituent components	value created within host-system
fatty acids, total	16.6	g	summation from constituent components	value created within host-system
fatty acids, total saturated	11.7	g	calculated, generic	value created within host-system
fatty acids, total monounsaturated cis	4.0	g	calculated, generic	value created within host-system
fatty acids, total polyunsaturated	0.4	g	calculated, generic	value created within host-system
fatty acids, total trans	0.5	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	258	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	84	mg	calculated as recipe	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	calculated as recipe	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	calculated as recipe	value created within host-system
cholesterol (GC)	47.4	mg	calculated from related food	value created within host-system	416
sterols, total	6.0	mg	calculated as recipe	value created within host-system
Minerals
sodium	240.0	mg	calculated as recipe	value created within host-system
salt	611.5	mg	calculated as recipe	value created within host-system
potassium	50.0	mg	calculated as recipe	value created within host-system
magnesium	30.0	mg	calculated as recipe	value created within host-system
calcium	848.0	mg	calculated as recipe	value created within host-system
phosphorus	490.0	mg	calculated as recipe	value created within host-system
iron, total	0.2	mg	calculated as recipe	value created within host-system
zinc	4.0	mg	calculated as recipe	value created within host-system
iodide (iodine)	0	µg	calculated as recipe	value created within host-system
selenium, total	21.8	µg	calculated as recipe	value created within host-system
Nitrogen Components
tryptophan	388.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	168.6	µg	summation from constituent components	value created within host-system
vitamin D	0.1	µg	calculated as recipe	value created within host-system
vitamin E alphatocopherol	0.4	mg	summation from constituent components	value created within host-system
vitamin K, total	1.49	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	calculated as recipe	value created within host-system
folate (HPLC)	2.8	µg	calculated from related food	value created within host-system
niacin equivalents, total	6.6	mg	calculated as recipe	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	calculated as recipe	value created within host-system
riboflavine	0.26	mg	calculated as recipe	value created within host-system
thiamin (vitamin B1)	0.03	mg	calculated as recipe	value created within host-system
vitamin B-12 (cobalamin)	0.7	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	calculated as recipe	value created within host-system
carotenoids, total	89.9	µg	summation from constituent components	value created within host-system

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