Cheese, firm, Samsoe, 30 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Hard, ripened cheese

Cheese, firm, Samsoe, 30 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total43.2 %
   Fat, total55.2 %
   Carbohydrate, total1.6 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1167kJ
Protein, total30.1g
   total-N4.7g
Fat, total17.2g
   saturated fatty acids11.1g
   monounsaturated fatty acids4.6g
   polyunsaturated fatty acids0.5g
Carbohydrate, total1.1g
   carbohydrate, available1.1g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.3g
Moisture48.4g

Vitamins
Vitamin A153RE
   retinol146μg
   ß-carotene75.7μg
Vitamin D0.187μg
   D3 cholecalciferol0.187μg
Vitamin E0.439aTE
   alpha-tocopherol0.439mg
Vitamin K0μg
Vitamin B1, thiamin0.055mg
Vitamin B2, riboflavin0.325mg
Niacin equivalents7.1NE
   niacin0.1mg
   tryptophan7mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.52μg
Vitamin C0mg

Minerals
Sodium, Na617mg
Potassium, K80.8mg
Calcium, Ca1050mg
Magnesium, Mg32.3mg
Phosphorus, P620mg
Iron, Fe0.19mg
Copper, Cu0.086mg
Zinc, Zn4.5mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se10μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.585g
C 6:00.374g
C 8:00.244g
C 10:00.536g
C 12:00.666g
C 14:01.9g
C 16:05.09g
C 18:01.74g
C 14:10.244g
C 16:10.374g
C 18:1, n-93.82g
C 20:1, n-110.195g
C 18:2, n-60.358g
C 18:3, n-30.13g

Sums lipids
Sum saturated11.1g
Sum monounsaturated4.63g
Sum polyunsaturated0.488g
Sum n-3 fatty acids0.13g
Sum n-6 fatty acids0.358g
Trans fatty acids0.748g

Cholesterol
Cholesterol57mg

Amino acids
Isoleucin1700mg
Leucine2800mg
Lysine2400mg
Methionine850mg
Cystine110mg
Phenylalanine1600mg
Tyrosine1700mg
Threonine1000mg
Tryptophan420mg
Valine2000mg
Arginine940mg
Histidine850mg
Alanine940mg
Aspartic acid2100mg
Glutamic acid5900mg
Glycine610mg
Proline3200mg
Serine1700mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0774