Cheese, Roquefort, danish, 50 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Semisoft, ripened cheese

Cheese, Roquefort, danish, 50 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total23.1 %
   Fat, total75.8 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1450kJ
Protein, total20.1g
   total-N3.2g
Fat, total29.5g
   saturated fatty acids19.1g
   monounsaturated fatty acids7.9g
   polyunsaturated fatty acids0.8g
Carbohydrate, total1g
   carbohydrate, available1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash6.4g
Moisture44.7g

Vitamins
Vitamin A262RE
   retinol251μg
   ß-carotene130μg
Vitamin D0.289μg
   D3 cholecalciferol0.289μg
Vitamin E0.752aTE
   alpha-tocopherol0.752mg
Vitamin K0μg
Vitamin B1, thiamin0.04mg
Vitamin B2, riboflavin0.5mg
Niacin equivalents5.67NE
   niacin1mg
   tryptophan4.67mg
Vitamin B60.23mg
Pantothenic Acid1.73mg
Biotin1.5μg
Folates70μg
Vitamin B121.23μg
Vitamin C0mg

Minerals
Sodium, Na1470mg
Potassium, K91mg
Calcium, Ca620mg
Magnesium, Mg30mg
Phosphorus, P380mg
Iron, Fe0.14mg
Copper, Cu0.07mg
Zinc, Zn2.08mg
Iodine, I9μg
Manganese, Mn0.035mg
Chromium, Cr0.25μg
Selenium, Se7μg
Nickel, Ni1μg

Carbohydrates
Lactose0.12g
All sugars, total0.12g
Starch0g

Lipids
C 4:01g
C 6:00.641g
C 8:00.418g
C 10:00.92g
C 12:01.14g
C 14:03.26g
C 16:08.73g
C 18:02.98g
C 14:10.418g
C 16:10.641g
C 18:1, n-96.55g
C 20:1, n-110.335g
C 18:2, n-60.613g
C 18:3, n-30.223g

Sums lipids
Sum saturated19.1g
Sum monounsaturated7.95g
Sum polyunsaturated0.836g
Sum n-3 fatty acids0.223g
Sum n-6 fatty acids0.613g
Trans fatty acids1.28g

Cholesterol
Cholesterol97mg

Amino acids
Isoleucin1100mg
Leucine1900mg
Lysine1600mg
Methionine570mg
Cystine72mg
Phenylalanine1000mg
Tyrosine1100mg
Threonine690mg
Tryptophan280mg
Valine1400mg
Arginine630mg
Histidine570mg
Alanine630mg
Aspartic acid1400mg
Glutamic acid3900mg
Glycine410mg
Proline2100mg
Serine1100mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0254