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Food ID: 1299
Mozzarella, 30+ Danish
Name
Cheese, semihard, Mozzarella, 30 % fidm.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.38
Fatty acid conversion factor (FCF) 0.945
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1163 kJ 1003
Energy, kcal 279 kcal 1003
total N 4.530 g 1221
Protein, total 28.9 g 1221
Protein labeling 28.3 g 1221
Carbohydrate by difference 1.0 g 1003
Carbohydrates, available 1.0 g 1003
Carbohydrate, declaration 0.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 17.7 g 47 1221
Alcohol 0.0 g 1655
Ash 2.7 g 1003
Dry matter 50.3 g 47 1221
Water 49.7 g 47 1221
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 157 RE 1003
Retinol 150 µg 1003
beta-carotene 78.0 µg 1003
Vitamin D 0.190 µg 1003
D3 cholecalciferol 0.190 µg 1003
Vitamin E 0.450 α-TE
alpha-tocopherol 0.450 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0550 mg T 1274
Vitamin B2, Riboflavin 0.325 mg T 1274
Niacin 6.74 NE 1003
niacin 0.1000 mg T 1274
Vitamin B6 0.0900 mg T 1274
Pantothenic 0.340 mg T 1274
Biotin 1.50 µg 0.7 - 5.1 T 1274
Folate 60.0 µg 51 - 74 4 T 1211
Folate, free 1.000 µg T 1274
B12 1.52 µg 1.38 - 1.62 3 T 1274
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1001
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 929 mg 832 - 1190 20 1221
Sodium, Na 601 mg 538 - 770 20 1221
Potassium, K 80.8 mg 71.5 - 88.2 6 T 1274
Calcium, Ca 740 mg 590 - 990 16 1221
Magnesium, Mg 32.3 mg 30.7 - 33.8 6 T 1274
Phosphorus, P 440 mg 330 - 580 16 1221
Iron, Fe 0.190 mg 0.12 - 0.24 6 T 1274
Copper, Cu 0.0860 mg 0.07 - 0.099 5 T 94
Zinc, Zn 4.50 mg 4.07 - 5 6 T 1274
Iodine In 13.8 µg 6.4 - 38 46 T 1274
Manganese, Mn 0.0590 mg 0.046 - 0.081 5 T 94
Chromium, Cr 0.250 µg 1538
Selenium, Se 10.00 µg 1003
Molybdenum, Mo 6.00 µg 2 T 94
Cobalt, Co. 1.000 µg 1 T 1274
Nickel, Ni 1.36 µg 1.16 0 - 2.9 5 T 148
Mercury Hg 0.0600 µg 5 T 94
Arsenic, As 1.000 µg 5 T 94
Cadmium, Cd 0.01000 µg 1538
Lead, Pb 0.450 µg 1538
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 3.50 mg 0.001 - 24 70 T 1274
Serotonin 0 mg T 1274
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Lactose 0.0500 g T 1274
Disaccharides total 0.0500 g 1003
Sugars, total 0.0500 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.600 3.58 1227
C6: 0 0.380 2.27 1227
C8: 0 0.250 1.49 1227
C10: 0 0.550 3.28 1227
C12: 0 0.690 4.12 1227
C14: 0 1.961 11.7 1227
C16: 0 5.242 31.3 1227
C18: 0 1.791 10.7 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.250 1.49 1227
C16: 1 n-7 0.380 2.27 1227
C18: 1 n-9 3.932 23.5 1227
C20: 1 n-11 0.200 1.19 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.370 2.21 1227
C18: 3 n-3 0.130 0.777 1227
Fatty acids sums g/100g % Source
Sum saturated 11.464 68.5 1003
Sum monounsaturated 4.762 28.4 1003
Sum polyunsaturated 0.500 2.99 1003
Fatty acids, total 16.726 100 1003
Sum n-3 fatty acids 0.130 0.777 1003
Sum n-6 fatty acids 0.370 2.21 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 59 mg 47 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1590 350 1059
Leucine 2670 590 1059
Lysine 2310 510 1059
Methionine 815 180 1059
Cystine 104 23 1059
Phenylalanine 1500 330 1059
Tyrosine 1590 350 1059
Threonine 997 220 1059
Tryptophan 399 88 1059
Valin 1950 430 1059
Arginine 906 200 1059
Histidine 815 180 1059
Alanine 906 200 1059
Aspartic acid 2040 450 1059
Glutamic acid 5660 1250 1059
Glycine 589 130 1059
Proline 3040 670 1059
Serin 1630 360 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby