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

Cheese, semihard, Havarti, 30 % fidm.

	Energy Distribution % of total food energy
	Protein, total	41.3 %
	Fat, total	56.8 %
	Carbohydrate, total	1.9 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1220	kJ
Protein, total	30.1	g
total-N	4.7	g
Fat, total	18.5	g
saturated fatty acids	12	g
monounsaturated fatty acids	5	g
polyunsaturated fatty acids	0.5	g
Carbohydrate, total	1.4	g
carbohydrate, available	1.4	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	4.4	g
Moisture	45.6	g

Vitamins
Vitamin A	164	RE
retinol	157	μg
ß-carotene	81.4	μg
Vitamin D	0.196	μg
D3 cholecalciferol	0.196	μg
Vitamin E	0.472	aTE
alpha-tocopherol	0.472	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.055	mg
Vitamin B2, riboflavin	0.325	mg
Niacin equivalents	7.1	NE
niacin	0.1	mg
tryptophan	7	mg
Vitamin B6	0.09	mg
Pantothenic Acid	0.34	mg
Biotin	1.5	μg
Folates	60	μg
Vitamin B12	1.38	μg
Vitamin C	0.5	mg

Minerals
Sodium, Na	689	mg
Potassium, K	71.5	mg
Calcium, Ca	788	mg
Magnesium, Mg	32.4	mg
Phosphorus, P	590	mg
Iron, Fe	0.21	mg
Copper, Cu	0.086	mg
Zinc, Zn	5	mg
Iodine, I	13.8	μg
Manganese, Mn	0.059	mg
Chromium, Cr	0.25	μg
Selenium, Se	10	μg
Nickel, Ni	6.68	μg

Carbohydrates
Lactose	0.05	g
All sugars, total	0.05	g
Starch	0	g

Lipids
C 4:0	0.629	g
C 6:0	0.402	g
C 8:0	0.262	g
C 10:0	0.577	g
C 12:0	0.717	g
C 14:0	2.05	g
C 16:0	5.47	g
C 18:0	1.87	g
C 14:1	0.262	g
C 16:1	0.402	g
C 18:1, n-9	4.11	g
C 20:1, n-11	0.21	g
C 18:2, n-6	0.385	g
C 18:3, n-3	0.14	g

Sums lipids
Sum saturated	12	g
Sum monounsaturated	4.98	g
Sum polyunsaturated	0.525	g
Sum n-3 fatty acids	0.14	g
Sum n-6 fatty acids	0.385	g
Trans fatty acids	0.804	g

Cholesterol
Cholesterol	61	mg

Amino acids
Isoleucin	1700	mg
Leucine	2800	mg
Lysine	2400	mg
Methionine	850	mg
Cystine	110	mg
Phenylalanine	1600	mg
Tyrosine	1700	mg
Threonine	1000	mg
Tryptophan	420	mg
Valine	2000	mg
Arginine	940	mg
Histidine	850	mg
Alanine	940	mg
Aspartic acid	2100	mg
Glutamic acid	5900	mg
Glycine	610	mg
Proline	3200	mg
Serine	1700	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0781