Cheese average

Food number: 651
Food type: Food
Processing method: Industrial
Ingredient class: Cheese
Food use class: Hard cheeses
Edible proportion: 100%
Special diets
Food portions

Recipe

Total energy content is divided into
fat, total		70%
protein, total		29%
carbohydrate, available		0%
alcohol		0%
fibre, total		0%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		44%
fatty acids, total trans		2%
fatty acids, total monounsaturated cis		17%
fatty acids, total polyunsaturated		2%

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	1464 (350)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	0.3	g	summation from constituent components	value created within host-system
fat, total	27.7	g	other method type	food composition table	391
protein, total	25.0	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.7	g	calculated as recipe	value created within host-system
starch, total	0	g	other method type	food composition table	59
sugars, total	0.3	g	calculated as recipe	value created within host-system
sucrose	0	g	calculated as recipe	value created within host-system
lactose	0.3	g	calculated as recipe	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	0	g	calculated as recipe	value created within host-system
maltose	0	g	calculated as recipe	value created within host-system
galactose	0	g	calculated as recipe	value created within host-system
Fat
fatty acids, total, calculated as TAG equivalents	26.8	g	calculated as recipe	value created within host-system
fatty acids, total	25.6	g	calculated as recipe	value created within host-system
fatty acids, total saturated	17.6	g	calculated as recipe	value created within host-system
fatty acids, total monounsaturated cis	6.6	g	calculated as recipe	value created within host-system
fatty acids, total polyunsaturated	0.8	g	calculated as recipe	value created within host-system
fatty acids, total trans	0.7	g	calculated as recipe	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	387	mg	calculated as recipe	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	123	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)	71.6	mg	calculated from related food	value created within host-system	416
sterols, total	2.0	mg	summation from constituent components	value created within host-system
Minerals
sodium	440.0	mg	other method type	food composition table	391
salt	1121.1	mg	summation from constituent components	value created within host-system
potassium	80.0	mg	other method type	food composition table	391
magnesium	30.0	mg	other method type	food composition table	391
calcium	809.0	mg	other method type	food composition table	391
phosphorus	522.0	mg	other method type	food composition table	391
iron, total	0.3	mg	other method type	food composition table	391
zinc	3.6	mg	other method type	food composition table	391
iodide (iodine)	95.0	µg	other method type	food composition table	391
selenium, total	19.9	µg	calculated from related food	value created within host-system
Nitrogen Components
tryptophan	358.0	mg	calculated as recipe	value created within host-system
Vitamins
vitamin A retinol activity equivalents	231.6	µg	summation from constituent components	value created within host-system
vitamin D	0.2	µg	other method type	food composition table	391
vitamin E alphatocopherol	0.5	mg	summation from constituent components	value created within host-system
vitamin K, total	10.00	µg	calculated as aggregate food item	value created within host-system
vitamin C (ascorbic acid)	0	mg	other method type	food composition table	391
folate (HPLC)	17.4	µg	calculated as recipe	value created within host-system
niacin equivalents, total	6.1	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	0.63	mg	other method type	food composition table	391
thiamin (vitamin B1)	0.11	mg	other method type	food composition table	391
vitamin B-12 (cobalamin)	1.7	µg	calculated as recipe	value created within host-system
vitamers pyridoxine (hydrochloride)	0.12	mg	summation from constituent components	value created within host-system
carotenoids, total	113.7	µg	summation from constituent components	value created within host-system

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