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Food ID: 136
Roquefort, 50+ Danish
Name
Cheese, Roquefort, Danish, 50 % 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 1421 kJ 1003
Energy, kcal 343 kcal 1003
total N 3.150 g 1221
Protein, total 19.4 g 0 1221
Protein labeling 19.4 g 0 1221
Carbohydrate by difference 0.0 g 1003
Carbohydrates, available 0.0 g 1003
Carbohydrate, declaration 0.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 29.5 g 2050 1221
Alcohol 0.0 g 1655
Ash 6.4 g 4 1938
Dry matter 55.3 g 2050 1221
Water 44.7 g 2050 1221
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 262 RE 1003
Retinol 251 µg 1003
beta-carotene 130 µg 1003
Vitamin D 0.290 µg 1003
D3 cholecalciferol 0.290 µg 1003
Vitamin E 0.750 α-TE
alpha-tocopherol 0.750 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0400 mg 0.037 - 0.044 2 1019
Vitamin B2, Riboflavin 0.500 mg 0.305 - 0.603 4 1022
Niacin 5.62 NE 1003
niacin 1.000 mg 0.81 - 1.19 4 1018
Vitamin B6 0.230 mg 0.176 - 0.296 6 1025
Pantothenic 1.73 mg 1.3 - 2.1 16 1346
Biotin 1.50 µg 1 - 3.6 1344
Folate 70.0 µg 6 1803
Folate, free 2.00 µg 255 1002
B12 1.23 µg 1.16 - 1.34 3 1044
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 1470 mg 967 - 1970 1233 1221
Potassium, K 91.0 mg 3 1938
Calcium, Ca 620 mg 450 - 1080 58 1221
Magnesium, Mg 30.0 mg 4 1938
Phosphorus, P 380 mg 250 - 580 58 1221
Iron, Fe 0.140 mg 0.11 - 0.19 6 1043
Copper, Cu 0.0700 mg 1 1348
Zinc, Zn 2.08 mg 4 1938
Iodine In 9.00 µg 4.8 - 14.2 8 1042
Manganese, Mn 0.0350 mg 1 1348
Chromium, Cr 0.250 µg 1538
Selenium, Se 7.00 µg 1003
Molybdenum, Mo 6.00 µg 1 1348
Nickel, Ni 1.000 µg 1 1348
Cadmium, Cd 0.01000 µg 1538
Lead, Pb 0.450 µg 1538
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1495
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 5.20 mg 0.001 - 13 11 1480
Tyramine 62.5 mg 1478
Putrescin 6.50 mg 0.005 - 13.1 4 1470
Cadaverine 15.8 mg 0.005 - 30.3 4 1470
Serotonin 0 mg 1474
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Lactose 0.120 g 1217
Disaccharides total 0.120 g 1003
Sugars, total 0.120 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 1.001 3.58 1227
C6: 0 0.640 2.29 1227
C8: 0 0.420 1.5 1227
C10: 0 0.921 3.3 1227
C12: 0 1.141 4.09 1227
C14: 0 3.262 11.7 1227
C16: 0 8.735 31.3 1227
C18: 0 2.982 10.6 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.420 1.5 1227
C16: 1 n-7 0.640 2.29 1227
C18: 1 n-9 6.554 23.5 1227
C20: 1 n-11 0.330 1.18 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.610 2.18 1227
C18: 3 n-3 0.220 0.789 1227
Fatty acids sums g/100g % Source
Sum saturated 19.102 68.5 1003
Sum monounsaturated 7.945 28.4 1003
Sum polyunsaturated 0.831 2.97 1003
Fatty acids, total 27.877 100 1003
Sum n-3 fatty acids 0.220 0.789 1003
Sum n-6 fatty acids 0.610 2.18 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 98 mg 2050 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1100 350 1059
Leucine 1860 590 1059
Lysine 1610 510 1059
Methionine 567 180 1059
Cystine 72 23 1059
Phenylalanine 1040 330 1059
Tyrosine 1100 350 1059
Threonine 693 220 1059
Tryptophan 277 88 1059
Valin 1360 430 1059
Arginine 630 200 1059
Histidine 567 180 1059
Alanine 630 200 1059
Aspartic acid 1420 450 1059
Glutamic acid 3940 1250 1059
Glycine 410 130 1059
Proline 2110 670 1059
Serin 1130 360 1059

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