Cheese, Quarg, 45 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Soft, unripened cheese

Cheese, Quarg, 45 % fidm.

	Energy Distribution % of total food energy
	Protein, total	22.8 %
	Fat, total	70.1 %
	Carbohydrate, total	7.1 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	820	kJ
Protein, total	11.2	g
total-N	1.8	g
Fat, total	15.4	g
saturated fatty acids	10	g
monounsaturated fatty acids	4.1	g
polyunsaturated fatty acids	0.4	g
Carbohydrate, total	3.5	g
carbohydrate, available	3.5	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.7	g
Moisture	69.2	g

Vitamins
Vitamin A	137	RE
retinol	131	μg
ß-carotene	67.8	μg
Vitamin D	0.188	μg
D3 cholecalciferol	0.188	μg
Vitamin E	0.393	aTE
alpha-tocopherol	0.393	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.045	mg
Vitamin B2, riboflavin	0.3	mg
Niacin equivalents	2.7	NE
niacin	0.2	mg
tryptophan	2.5	mg
Vitamin B6	0.06	mg
Pantothenic Acid	0.213	mg
Biotin	1.5	μg
Folates	27	μg
Vitamin B12	0.62	μg
Vitamin C	1	mg

Minerals
Sodium, Na	98	mg
Potassium, K	78	mg
Calcium, Ca	230	mg
Magnesium, Mg	12	mg
Phosphorus, P	190	mg
Iron, Fe	0.13	mg
Copper, Cu	0.026	mg
Zinc, Zn	0.55	mg
Iodine, I	13.8	μg
Manganese, Mn	0.014	mg
Chromium, Cr	0.15	μg
Selenium, Se	4	μg
Nickel, Ni	1	μg

Carbohydrates
Lactose	3.08	g
All sugars, total	3.08	g
Starch	0	g

Lipids
C 4:0	0.524	g
C 6:0	0.335	g
C 8:0	0.218	g
C 10:0	0.48	g
C 12:0	0.597	g
C 14:0	1.7	g
C 16:0	4.56	g
C 18:0	1.56	g
C 14:1	0.218	g
C 16:1	0.335	g
C 18:1, n-9	3.42	g
C 20:1, n-11	0.175	g
C 18:2, n-6	0.32	g
C 18:3, n-3	0.116	g

Sums lipids
Sum saturated	9.97	g
Sum monounsaturated	4.15	g
Sum polyunsaturated	0.436	g
Sum n-3 fatty acids	0.116	g
Sum n-6 fatty acids	0.32	g
Trans fatty acids	0.669	g

Cholesterol
Cholesterol	51	mg

Amino acids
Isoleucin	610	mg
Leucine	1000	mg
Lysine	900	mg
Methionine	320	mg
Cystine	40	mg
Phenylalanine	580	mg
Tyrosine	610	mg
Threonine	390	mg
Tryptophan	150	mg
Valine	760	mg
Arginine	350	mg
Histidine	320	mg
Alanine	350	mg
Aspartic acid	790	mg
Glutamic acid	2200	mg
Glycine	230	mg
Proline	1200	mg
Serine	630	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0765