Cheese, hard, Hingino, 32 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, hard, Hingino, 32 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total36.8 %
   Fat, total62 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1488kJ
Protein, total32.8g
   total-N5.1g
Fat, total24.7g
   saturated fatty acids16g
   monounsaturated fatty acids6.7g
   polyunsaturated fatty acids0.7g
Carbohydrate, total1g
   carbohydrate, available1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash4g
Moisture37.5g

Vitamins
Vitamin A219RE
   retinol210μg
   ß-carotene109μg
Vitamin D0.242μg
   D3 cholecalciferol0.242μg
Vitamin E0.63aTE
   alpha-tocopherol0.63mg
Vitamin K0μg
Vitamin B1, thiamin0.039mg
Vitamin B2, riboflavin0.332mg
Niacin equivalents7.77NE
   niacin0.271mg
   tryptophan7.5mg
Vitamin B60.091mg
Pantothenic Acid0.53mg
Biotin1.5μg
Folates7μg
Vitamin B121.6μg
Vitamin C0mg

Minerals
Sodium, Na825mg
Potassium, K92mg
Calcium, Ca1090mg
Magnesium, Mg44mg
Phosphorus, P820mg
Iron, Fe0.82mg
Copper, Cu0.03mg
Zinc, Zn2.75mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se11μg
Nickel, Ni4μg

Carbohydrates
Lactose0.05g
All sugars, total0.05g
Starch0g

Lipids
C 4:00.84g
C 6:00.537g
C 8:00.35g
C 10:00.77g
C 12:00.957g
C 14:02.73g
C 16:07.31g
C 18:02.5g
C 14:10.35g
C 16:10.537g
C 18:1, n-95.49g
C 20:1, n-110.28g
C 18:2, n-60.514g
C 18:3, n-30.187g

Sums lipids
Sum saturated16g
Sum monounsaturated6.65g
Sum polyunsaturated0.701g
Sum n-3 fatty acids0.187g
Sum n-6 fatty acids0.514g
Trans fatty acids1.07g

Cholesterol
Cholesterol82mg

Amino acids
Isoleucin1800mg
Leucine3000mg
Lysine2600mg
Methionine930mg
Cystine120mg
Phenylalanine1700mg
Tyrosine1800mg
Threonine1100mg
Tryptophan450mg
Valine2200mg
Arginine1000mg
Histidine930mg
Alanine1000mg
Aspartic acid2300mg
Glutamic acid6400mg
Glycine670mg
Proline3400mg
Serine1900mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0762