Cheese, firm, Elbo, 40 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, Elbo, 40 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total33.1 %
   Fat, total65.1 %
   Carbohydrate, total1.7 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1342kJ
Protein, total26.6g
   total-N4.2g
Fat, total23.4g
   saturated fatty acids15.1g
   monounsaturated fatty acids6.3g
   polyunsaturated fatty acids0.7g
Carbohydrate, total1.4g
   carbohydrate, available1.4g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.3g
Moisture45.7g

Vitamins
Vitamin A207RE
   retinol199μg
   ß-carotene103μg
Vitamin D0.237μg
   D3 cholecalciferol0.237μg
Vitamin E0.597aTE
   alpha-tocopherol0.597mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents6.27NE
   niacin0.1mg
   tryptophan6.17mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.6μg
Vitamin C0.5mg

Minerals
Sodium, Na723mg
Potassium, K71.4mg
Calcium, Ca960mg
Magnesium, Mg26.8mg
Phosphorus, P500mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se9μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.796g
C 6:00.509g
C 8:00.332g
C 10:00.73g
C 12:00.907g
C 14:02.59g
C 16:06.92g
C 18:02.37g
C 14:10.332g
C 16:10.509g
C 18:1, n-95.2g
C 20:1, n-110.265g
C 18:2, n-60.486g
C 18:3, n-30.177g

Sums lipids
Sum saturated15.1g
Sum monounsaturated6.3g
Sum polyunsaturated0.663g
Sum n-3 fatty acids0.177g
Sum n-6 fatty acids0.486g
Trans fatty acids1.02g

Cholesterol
Cholesterol77mg

Amino acids
Isoleucin1500mg
Leucine2500mg
Lysine2100mg
Methionine750mg
Cystine96mg
Phenylalanine1400mg
Tyrosine1500mg
Threonine920mg
Tryptophan370mg
Valine1800mg
Arginine830mg
Histidine750mg
Alanine830mg
Aspartic acid1900mg
Glutamic acid5200mg
Glycine540mg
Proline2800mg
Serine1500mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0773