Cheese, blue mold, Roquefort

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 50 g
Fat: 31 g
Protein: 19 g
Energy content
Fat: 78 E%
Protein: 22 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,470 kJ (355 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat470b31 g78%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein470b19 g21%
Alcohol500 g0%
WaterMI014250 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total500 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325300 µg-RE40 %
Beta-carotene470b58 µg
Retinol470b295 µg
Vitamin D470b0.7 µg6 %
Vitamin E470b0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)470b0.03 mg2 %
Vitamin B2 (riboflavin)470b0.41 mg25 %
Vitamin B3 (niacin)470b0.6 mg
Vitamin B6 (pyridoxine)470b0.1 mg5 %
Vitamin B9 (folate)470b45 µg14 %
Vitamin B12 (cobalamin)470b0.4 µg10 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)470b608 mg52 %
Potassium (K)470b120 mg3 %
Sodium (Na)470b1,600 mg
Salt (NaCl)MI01204 g
Phosphorus (P)470b430 mg67 %
Magnesium (Mg)470b27 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)470b0.4 mg3 %
Copper (Cu)470b0.12 mg13 %
Zinc (Zn)470b3.7 mg26 %
Selenium (Se)470b6 µg7 %
Iodine (I)32540 µg28 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0312Semihard cheese (CODEX)
A0785Cured cheese (EUROFIR)
B2610Ewe
C0245Curd
E0147Whole, shape achieved by forming
F0003Not heat-treated
G0003Cooking method not applicable
H0101Lactic acid fermented
H0203Lactose converted
H0298Clotting enzyme added
H0331Interior mold cured
H0367Salt added
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
325
University of Oslo (2018). Iodine project 2017-2018.
470b
National Institute for Public Health and the Environment. NEVO online, version 2013/4.0.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

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