Cheese, firm, Svenbo, 45 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, Svenbo, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total29.4 %
   Fat, total69.6 %
   Carbohydrate, total1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1565kJ
Protein, total27.6g
   total-N4.3g
Fat, total29.2g
   saturated fatty acids18.9g
   monounsaturated fatty acids7.9g
   polyunsaturated fatty acids0.8g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.1g
Moisture39.1g

Vitamins
Vitamin A259RE
   retinol248μg
   ß-carotene128μg
Vitamin D0.282μg
   D3 cholecalciferol0.282μg
Vitamin E0.745aTE
   alpha-tocopherol0.745mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents6.43NE
   niacin0.1mg
   tryptophan6.33mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na550mg
Potassium, K71.4mg
Calcium, Ca1140mg
Magnesium, Mg26.8mg
Phosphorus, P580mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se9.5μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.993g
C 6:00.635g
C 8:00.414g
C 10:00.911g
C 12:01.13g
C 14:03.23g
C 16:08.64g
C 18:02.95g
C 14:10.414g
C 16:10.635g
C 18:1, n-96.49g
C 20:1, n-110.331g
C 18:2, n-60.607g
C 18:3, n-30.221g

Sums lipids
Sum saturated18.9g
Sum monounsaturated7.87g
Sum polyunsaturated0.828g
Sum n-3 fatty acids0.221g
Sum n-6 fatty acids0.607g
Trans fatty acids1.27g

Cholesterol
Cholesterol96mg

Amino acids
Isoleucin1500mg
Leucine2600mg
Lysine2200mg
Methionine780mg
Cystine99mg
Phenylalanine1400mg
Tyrosine1500mg
Threonine950mg
Tryptophan380mg
Valine1900mg
Arginine870mg
Histidine780mg
Alanine870mg
Aspartic acid1900mg
Glutamic acid5400mg
Glycine560mg
Proline2900mg
Serine1600mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0772