Cheese, goat milk, Feta

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 63 g
Fat: 20.2 g
Protein: 15.6 g
Carbohydrate: 1.5 g
Energy content
Fat: 72 E%
Protein: 26 E%
Carbohydrate: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,038 kJ (250 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c20.2 g71%
CarbohydrateMI01811.5 g2%
Dietary fibre60a0 g0%
Protein450c15.6 g25%
Alcohol500 g0%
WaterMI014263 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO1.5 g
Sugar, added3310 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325223 µg-RE29 %
Beta-carotene450c33 µg
Retinol450c220 µg
Vitamin D450c0.5 µg5 %
Vitamin E450c0.4 mg-ATE3 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.04 mg3 %
Vitamin B2 (riboflavin)450c0.21 mg13 %
Vitamin B3 (niacin)450c0.2 mg
Vitamin B6 (pyridoxine)450c0.07 mg3 %
Vitamin B9 (folate)450c23 µg7 %
Vitamin B12 (cobalamin)450c1.1 µg27 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c360 mg31 %
Potassium (K)450c95 mg2 %
Sodium (Na)450c1,000 mg
Salt (NaCl)MI01202.5 g
Phosphorus (P)450c280 mg43 %
Magnesium (Mg)450c20 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.2 mg1 %
Copper (Cu)450c0.07 mg7 %
Zinc (Zn)450c0.9 mg6 %
Selenium (Se)450c5 µg5 %
Iodine (I)32510 µg7 %

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
A0314Soft cheese (CODEX)
A0786Uncured cheese (EUROFIR)
B1134Animal (MAMMAL)
C0245Curd
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0298Clotting enzyme added
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0001Packing medium not known
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

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.
135
Calculated value from in-house recipe (to the Food Composition Table 2015).
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
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))
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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