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Food ID: 214
Chesire, 50+ Danish
Name
Cheese, hard, Chesire, 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 1579 kJ 1003
Energy, kcal 381 kcal 1003
total N 3.762 g 1221
Protein, total 24.0 g 1221
Protein labeling 23.5 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 31.2 g 88 1221
Alcohol 0.0 g 1655
Ash 2.9 g 1003
Dry matter 59.1 g 88 1221
Water 40.9 g 88 1221
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 276 RE 1003
Retinol 265 µg 1003
beta-carotene 137 µg 1003
Vitamin D 0.300 µg 1003
D3 cholecalciferol 0.300 µg 1003
Vitamin E 0.800 α-TE
alpha-tocopherol 0.800 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0400 mg 0.02 - 0.08 T 321
Vitamin B2, Riboflavin 0.500 mg 0.3 - 0.8 T 321
Niacin 5.62 NE 1003
niacin 0.1000 mg 0.01 - 0.2 T 321
Vitamin B6 0.0800 mg 0.05 - 0.14 T 321
Pantothenic 0.300 mg 0.1 - 0.7 T 321
Biotin 1.70 µg 0.4 - 2.3 T 321
Folate 20.0 µg 10 - 40 T 321
B12 1.50 µg T 321
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg T 321
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 947 mg 607 - 1250 25 1221
Sodium, Na 613 mg 393 - 810 25 1221
Potassium, K 120 mg T 321
Calcium, Ca 890 mg 630 - 1020 16 1221
Magnesium, Mg 25.0 mg T 321
Phosphorus, P 430 mg 320 - 480 16 1221
Iron, Fe 0.400 mg T 321
Copper, Cu 0.0300 mg T 321
Zinc, Zn 4.00 mg T 321
Iodine In 10.4 µg 11 6.8 - 14 5 T 148
Manganese, Mn 0.0590 mg 0.051 - 0.07 6 T 261
Chromium, Cr 0.280 µg 1538
Selenium, Se 8.00 µg 1003
Nickel, Ni 4.00 µg 2 - 10 6 T 261
Cadmium, Cd 0.0110 µg 1538
Lead, Pb 0.500 µg 1538
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 2.10 mg 0.7 - 3.5 T 321
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 3.50 mg 1 T 321
Tyramine 68.4 mg 35.3 - 108 4 T 321
Putrescin 62.8 mg 38.7 - 99.6 4 T 321
Cadaverine 17.8 mg 1.6 - 40.8 4 T 321
Serotonin 0 mg T 321
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Lactose 0.0600 g T 321
Disaccharides total 0.0600 g 1003
Sugars, total 0.0600 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 1.060 3.59 1227
C6: 0 0.680 2.3 1227
C8: 0 0.440 1.49 1227
C10: 0 0.970 3.29 1227
C12: 0 1.210 4.1 1227
C14: 0 3.450 11.7 1227
C16: 0 9.231 31.3 1227
C18: 0 3.150 10.6 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.440 1.49 1227
C16: 1 n-7 0.680 2.3 1227
C18: 1 n-9 6.931 23.5 1227
C20: 1 n-11 0.350 1.18 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.650 2.2 1227
C18: 3 n-3 0.240 0.814 1227
Fatty acids sums g/100g % Source
Sum saturated 20.193 68.4 1003
Sum monounsaturated 8.401 28.4 1003
Sum polyunsaturated 0.890 3.01 1003
Fatty acids, total 29.484 100 1003
Sum n-3 fatty acids 0.240 0.814 1003
Sum n-6 fatty acids 0.650 2.2 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 103 mg 88 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1320 350 1059
Leucine 2220 590 1059
Lysine 1920 510 1059
Methionine 677 180 1059
Cystine 87 23 1059
Phenylalanine 1240 330 1059
Tyrosine 1320 350 1059
Threonine 828 220 1059
Tryptophan 331 88 1059
Valin 1620 430 1059
Arginine 752 200 1059
Histidine 677 180 1059
Alanine 752 200 1059
Aspartic acid 1690 450 1059
Glutamic acid 4700 1250 1059
Glycine 489 130 1059
Proline 2520 670 1059
Serin 1350 360 1059

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