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

Cheese, semihard, Fontina, 45 % fidm.

Energy DistributionEnergy Distribution
% of total food energy
   Protein, total29.6 %
   Fat, total69.3 %
   Carbohydrate, total1.1 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1399kJ
Protein, total24.8g
   total-N3.9g
Fat, total26g
   saturated fatty acids16.8g
   monounsaturated fatty acids7g
   polyunsaturated fatty acids0.7g
Carbohydrate, total0.9g
   carbohydrate, available0.9g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash3.3g
Moisture44.9g

Vitamins
Vitamin A231RE
   retinol221μg
   ß-carotene114μg
Vitamin D0.26μg
   D3 cholecalciferol0.26μg
Vitamin E0.663aTE
   alpha-tocopherol0.663mg
Vitamin K0μg
Vitamin B1, thiamin0.05mg
Vitamin B2, riboflavin0.33mg
Niacin equivalents5.77NE
   niacin0.1mg
   tryptophan5.67mg
Vitamin B60.09mg
Pantothenic Acid0.34mg
Biotin1.5μg
Folates60μg
Vitamin B121.38μg
Vitamin C0.5mg

Minerals
Sodium, Na755mg
Potassium, K71.4mg
Calcium, Ca950mg
Magnesium, Mg26.8mg
Phosphorus, P500mg
Iron, Fe0.17mg
Copper, Cu0.086mg
Zinc, Zn4mg
Iodine, I13.8μg
Manganese, Mn0.059mg
Chromium, Cr0.25μg
Selenium, Se8.5μg
Nickel, Ni6.68μg

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

Lipids
C 4:00.885g
C 6:00.565g
C 8:00.369g
C 10:00.811g
C 12:01.01g
C 14:02.88g
C 16:07.69g
C 18:02.63g
C 14:10.369g
C 16:10.565g
C 18:1, n-95.77g
C 20:1, n-110.295g
C 18:2, n-60.541g
C 18:3, n-30.197g

Sums lipids
Sum saturated16.8g
Sum monounsaturated7g
Sum polyunsaturated0.738g
Sum n-3 fatty acids0.197g
Sum n-6 fatty acids0.541g
Trans fatty acids1.13g

Cholesterol
Cholesterol86mg

Amino acids
Isoleucin1400mg
Leucine2300mg
Lysine2000mg
Methionine700mg
Cystine89mg
Phenylalanine1300mg
Tyrosine1400mg
Threonine860mg
Tryptophan340mg
Valine1700mg
Arginine780mg
Histidine700mg
Alanine780mg
Aspartic acid1700mg
Glutamic acid4900mg
Glycine510mg
Proline2600mg
Serine1400mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0784