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Cheese, hard, Cheddar

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 37 g 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Kilojoules 1637 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 395 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 32.3 g 73b Product information, analysed values provided by industry 2009/2010
Saturated fatty acids 21 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Transunsaturated fatty acids 1.1 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-mono unsaturated fatty acids 7.4 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cis-poly unsaturated fatty acids 0.6 g 73h Fatty acids from dairy products calculated from specific factors (the internal standard fatty acid distribution) multiplied by the total amount of fatty acid (fat content X fatty acid factor 0.945)
Cholesterol 87 mg 66a Calculated in relation to the percentage of fat in similar food item.
Carbohydrate, glycemic 0.3 g 63 Calculated from summation of mono/disaccharides and starch.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 0.3 g 73b Product information, analysed values provided by industry 2009/2010
Sugar, added 0 g 73a Product information, unspecified basis, provided by industry 2009/2010.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 25.7 g 73b Product information, analysed values provided by industry 2009/2010
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 335 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 316 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Beta-carotene 231 µg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Vitamin D 0.2 µg 73g Vitamin D calculated from the factor 0.005 µg vitamin D/g fat in dairy cream.
Vitamin E 0.7 alfa-TE 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Thiamin 0.03 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Riboflavin 0.31 mg 73b Product information, analysed values provided by industry 2009/2010
Niacin 0.1 mg 73b Product information, analysed values provided by industry 2009/2010
Vitamin B6 0.04 mg 50 Estimated value.
Folate 27 µg 50 Estimated value.
Vitamin B12 1.2 µg 50 Estimated value.
Vitamin C 0 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Calcium 720 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Iron 0.2 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Sodium 745 mg 73b Product information, analysed values provided by industry 2009/2010
Potassium 70 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Magnesium 24 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Zinc 3.5 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Selenium 9 µg 50 Estimated value.
Copper 0.04 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.
Phosphorus 530 mg 117 Information provided by the dairy industry TINE, 1992-1994 and 1995-2000.

Classifications

LanguaL coding of the food
LanguaL Classification
A0311 Hard cheese (CODEX)
B1201 Cow
C0245 Curd
E0151 Solid
F0003 Not heat-treated
G0003 Cooking method not applicable
H0298 Clotting enzyme added
J0104 Preserved by fermentation
J0131 Preserved by chilling
J0151 Ingredient preserved by heat treatment
K0003 No packing medium used
M0184 Plastic container, rigid or semirigid
N0017 Polyethylene
P0024 Human consumer, no age specification
R0316 Norway
Z0112 Food industry prepared

Foods in Cheese, extra fat

Food Groups