Cheese, Manchego

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 40 g
Fat: 30.4 g
Protein: 28.8 g
Carbohydrate: 0.5 g
Energy content
Fat: 69 E%
Protein: 30 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,622 kJ (391 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat510a30.4 g69%
CarbohydrateMI01810.5 g0%
Dietary fibre500 g0%
Protein510a28.8 g30%
Alcohol500 g0%
WaterMI014240 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0.5 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI03250 µg-RE0 %
Beta-caroteneMI0232
RetinolMI0232
Vitamin D510a0.3 µg3 %
Vitamin E510a0.6 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)510a0.04 mg3 %
Vitamin B2 (riboflavin)510a0.3 mg18 %
Vitamin B3 (niacin)MI0232
Vitamin B6 (pyridoxine)510a0.2 mg11 %
Vitamin B9 (folate)510a21 µg6 %
Vitamin B12 (cobalamin)510a1.5 µg37 %
Vitamin C (askorbic acid)510a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)510a765 mg66 %
Potassium (K)510a100 mg2 %
Sodium (Na)510a670 mg
Salt (NaCl)MI01201.7 g
Phosphorus (P)510a520 mg81 %
Magnesium (Mg)510a36 mg12 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)510a0.6 mg5 %
Copper (Cu)MI0232
Zinc (Zn)510a4 mg28 %
Selenium (Se)510a2 µg2 %
Iodine (I)510a34 µg24 %

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)
B1183Sheep
C0245Curd
E0151Solid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0253Cured or aged
H0328Interior bacteria cured
J0104Preserved by fermentation
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

20
Estimated value.
30
Calculated value from a similar food item.
50
Estimated as a naturally occurring zero value, not analysed.
510a
Spanish Food Composition Database. BEDCA v.2.1. Nettversjon, www.bedca.net
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])
MI0232
Imputation of a component from one or more components from related food
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])

Compare foods

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