Goat cheese, chevre, Naturell
Energy in 100 g
Per 100 g
1,308 kJ (316 kcal)
More goat cheese:
1,308 kJ (316 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | MI_SUGAR_NO | 1 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 114a | 18.1 g |
| Trans fatty acids | 114a | 0.8 g |
| Monounsaturated fatty acids | 114a | 6.6 g |
| Polyunsaturated fatty acids | 114a | 0.7 g |
| Omega-3 | 114a | 0.1 g |
| Omega-6 | 114a | 0.5 g |
| Cholesterol | 114a | 83 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 114a | 0.9 g |
| C14:0 (myristic acid) | 114a | 2.3 g |
| C16:0 (palmitic acid) | 114a | 8.2 g |
| C18:0 (stearic acid) | 114a | 3.5 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 114a | 0.5 g |
| C18:1 sum (oleic acid) | 114a | 6 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 210 µg-RE | 28 % |
| Beta-carotene | 114a | 1 µg | |
| Retinol | 114a | 210 µg | |
| Vitamin D | 112a | 0 µg | 0 % |
| Vitamin E | 114a | 0.7 mg-ATE | 5 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 114a | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 114a | 0.53 mg | 33 % |
| Vitamin B3 (niacin) | 114a | 0.8 mg | |
| Vitamin B6 (pyridoxine) | 114a | 0.06 mg | 3 % |
| Vitamin B9 (folate) | 114a | 82 µg | 25 % |
| Vitamin B12 (cobalamin) | 114a | 0.8 µg | 20 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 114a | 64 mg | 5 % |
| Potassium (K) | 114a | 121 mg | 3 % |
| Sodium (Na) | 114a | 440 mg | |
| Salt (NaCl) | MI0120 | 1.1 g | |
| Phosphorus (P) | 114a | 240 mg | 37 % |
| Magnesium (Mg) | 114a | 12 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 114a | 0.2 mg | 1 % |
| Copper (Cu) | 114a | 0.04 mg | 4 % |
| Zinc (Zn) | 114a | 0.5 mg | 3 % |
| Selenium (Se) | 114a | 9 µg | 10 % |
| Iodine (I) | 114a | 80 µg | 57 % |
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.
| LanguaL | Classification |
|---|---|
| A0185 | Uncured cheese (US CFR) |
| A0786 | Uncured cheese (EUROFIR) |
| B2611 | Doe (GOAT) |
| C0245 | Curd |
| E0119 | Semisolid with smooth consistency |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0107 | Lactic acid-other agent fermented |
| H0253 | Cured or aged |
| H0298 | Clotting enzyme added |
| J0104 | Preserved by fermentation |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0166 | Plastic bag or pouch |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |
| Z0112 | Food industry prepared |