Cheese, hard, Cheddar

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 43 g
Fat: 32 g
Protein: 25 g
Carbohydrate: 0.3 g
Energy content
Fat: 73 E%
Protein: 26 E%
Carbohydrate: 0 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,614 kJ (389 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a32 g73%
CarbohydrateMI01810.3 g0%
Dietary fibre500 g0%
Protein114a25 g26%
Alcohol500 g0%
WaterMI014243 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325376 µg-RE50 %
Beta-carotene450c141 µg
Retinol450c364 µg
Vitamin D450c0.3 µg3 %
Vitamin E114a0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.03 mg2 %
Vitamin B2 (riboflavin)114a0.28 mg17 %
Vitamin B3 (niacin)114a0.1 mg
Vitamin B6 (pyridoxine)450c0.15 mg8 %
Vitamin B9 (folate)450c31 µg9 %
Vitamin B12 (cobalamin)450c2.4 µg60 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a660 mg57 %
Potassium (K)114a70 mg2 %
Sodium (Na)114a800 mg
Salt (NaCl)MI01202 g
Phosphorus (P)114a445 mg69 %
Magnesium (Mg)114a24 mg8 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.2 mg1 %
Copper (Cu)114a0.04 mg4 %
Zinc (Zn)114a3.4 mg24 %
Selenium (Se)450c6 µg7 %
Iodine (I)114a30 µg21 %

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
A0311Hard cheese (CODEX)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0298Clotting enzyme added
J0104Preserved by fermentation
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0184Plastic container, rigid or semirigid
N0017Polyethylene
P0024Human consumer, no age specification
R0316Norway
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.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
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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