Semi-hard cheese, edam type, 9-11 g fat, low-fat

Food number: 644
Food type: Food
Processing method: Industrial
Ingredient class: Cheese
Food use class: Hard cheeses
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		41%
protein, total		59%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		0%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		32%
fatty acids, total trans		1%
fatty acids, total monounsaturated cis		12%
fatty acids, total polyunsaturated		1%

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

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	897 (214)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0	g	imputed/estimated, generic	value created within host-system
fat, total	10.0	g	calculated on component profile	food label, product information
protein, total	31.0	g	calculated on component profile	food label, product information
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0	g	calculated as recipe	value created within host-system
starch, total	0	g	other method type	food composition table	59
sugars, total	0	g	summation from constituent components	value created within host-system
sucrose	0	g	imputed/estimated from related food	value created within host-system
lactose	0	g	calculated on component profile	food label, product information
fructose	0	g	estimated according to logical deduction	value created within host-system
sugar alcohols	0	g	calculated as recipe	value created within host-system
fibre, total	0	g	imputed/estimated, generic	value created within host-system
fibre, water-insoluble	0	g	estimated according to logical deduction	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	estimated according to logical deduction	value created within host-system
glucose	0	g	estimated according to logical deduction	value created within host-system
maltose	0	g	estimated according to logical deduction	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	12.0	g	summation from constituent components	value created within host-system
fatty acids, total	11.5	g	summation from constituent components	value created within host-system
fatty acids, total saturated	7.6	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	2.9	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	0.2	g	summation from constituent components	value created within host-system
fatty acids, total trans	0.3	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	158	mg	calculated, generic	value created within host-system	171
fatty acid 18:3 n-3 (alpha-linolenic acid)	52	mg	calculated, generic	value created within host-system	171
fatty acid 20:5 n-3 (EPA)	0	mg	imputed/estimated from related food	value created within host-system
fatty acid 22:6 n-3 (DHA)	0	mg	imputed/estimated from related food	value created within host-system
cholesterol (GC)	34.0	mg	calculated from related food	value created within host-system	416
sterols, total	1.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	440.0	mg	analytical, generic	independent laboratory
salt	1121.1	mg	summation from constituent components	value created within host-system
potassium	70.0	mg	other method type	food composition table	391
magnesium	34.0	mg	other method type	food composition table	391
calcium	939.0	mg	other method type	food composition table	391
phosphorus	550.0	mg	other method type	food composition table	391
iron, total	0.2	mg	other method type	food composition table	391
zinc	4.1	mg	other method type	food composition table	391
iodide (iodine)	0	µg	other method type	food composition table	391
selenium, total	24.8	µg	calculated from related food	value created within host-system
Nitrogen Components
tryptophan	493.9	mg	analytical, generic	independent laboratory	153
Vitamins
vitamin A retinol activity equivalents	83.4	µg	summation from constituent components	value created within host-system
vitamin D	0.1	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.3	mg	summation from constituent components	value created within host-system
vitamin K, total	2.35	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	20.0	µg	other method type	food composition table	185
niacin equivalents, total	8.3	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	other method type	food composition table	510
riboflavine	0.40	mg	analytical, generic	independent laboratory	91
thiamin (vitamin B1)	0.03	mg	analytical, generic	independent laboratory	91
vitamin B-12 (cobalamin)	2.1	µg	calculated from related food	value created within host-system
vitamers pyridoxine (hydrochloride)	0.08	mg	summation from constituent components	value created within host-system
carotenoids, total	54.7	µg	summation from constituent components	value created within host-system

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