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Food ID: 721
Parmesan, revet Danish
Name
Cheese, hard, Parmesan, grated
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 1781 kJ 1003
Energy, kcal 428 kcal 1003
total N 6.028 g 5.93 - 6.08 6 1938
Protein, total 38.5 g 37.8 - 38.8 6 1938
Protein labeling 37.7 g 37.1 - 38 6 1938
Carbohydrate by difference 4.1 g 1003
Carbohydrates, available 4.1 g 1003
Carbohydrate, declaration 0.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 28.6 g 28 - 29 6 1938
Alcohol 0.0 g 1655
Ash 8.0 g 7.29 - 9.26 6 1938
Dry matter 79.2 g 77.8 - 81.7 6 1938
Water 20.8 g 18.3 - 22.1 6 1938
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 266 RE 1003
Retinol 255 µg 1003
beta-carotene 132 µg 1003
Vitamin D 0.270 µg 1003
D3 cholecalciferol 0.270 µg 1003
Vitamin E 0.760 α-TE
alpha-tocopherol 0.760 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0290 mg 0.024 - 0.037 3 1938
Vitamin B2, Riboflavin 0.486 mg 0.469 - 0.514 3 1938
Niacin 8.96 NE 1003
niacin 0.114 mg 0.099 - 0.127 3 1938
Vitamin B6 0.0490 mg 0.046 - 0.055 3 1938
Pantothenic 0.325 mg 0.319 - 0.33 2 1938
Biotin 1.50 µg 1 - 3.6 T 136
Folate 10.00 µg 10 - 11 2 1938
B12 1.60 µg T 94
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 1530 mg 1360 - 1710 6 1938
Potassium, K 125 mg 68 - 160 6 1938
Calcium, Ca 1110 mg 1060 - 1160 6 1938
Magnesium, Mg 38.0 mg 33 - 42 6 1938
Phosphorus, P 729 mg 704 - 767 6 1938
Iron, Fe 0.900 mg 0.57 - 1.3 6 1938
Copper, Cu 0.0300 mg T 321
Zinc, Zn 3.87 mg 1.24 - 5.43 6 1938
Iodine In 13.8 µg 6.4 - 38 46 T 1274
Manganese, Mn 0.0590 mg 0.051 - 0.07 6 T 261
Chromium, Cr 0.400 µg 1538
Selenium, Se 14.0 µg 1003
Nickel, Ni 4.00 µg 2 - 10 6 T 261
Mercury Hg 0.1000 µg 6 T 261
Arsenic, As 1.000 µg 6 T 261
Cadmium, Cd 0.0160 µg 1538
Lead, Pb 0.700 µg 1538
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 11.9 mg 1.2 - 27.7 6 1488
Tyramine 5.00 mg 0.4 - 29 1483
Serotonin 0.00300 mg 1487
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Sugars, total 0.1000 g 1217
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.973 3.59 1227
C6: 0 0.620 2.29 1227
C8: 0 0.410 1.51 1227
C10: 0 0.896 3.31 1227
C12: 0 1.106 4.09 1227
C14: 0 3.166 11.7 1227
C16: 0 8.459 31.2 1227
C18: 0 2.890 10.6 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.410 1.51 1227
C16: 1 n-7 0.620 2.29 1227
C18: 1 n-9 6.351 23.4 1227
C20: 1 n-11 0.324 1.19 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.591 2.18 1227
C18: 3 n-3 0.219 0.811 1227
Fatty acids sums g/100g % Source
Sum saturated 18.520 68.5 1003
Sum monounsaturated 7.706 28.5 1003
Sum polyunsaturated 0.811 2.99 1003
Fatty acids, total 27.036 100 1003
Sum n-3 fatty acids 0.219 0.811 1003
Sum n-6 fatty acids 0.591 2.18 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 95 mg 6 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 2110 350 1059
Leucine 3560 590 1059
Lysine 3070 510 1059
Methionine 1090 180 1059
Cystine 139 23 1059
Phenylalanine 1990 330 1059
Tyrosine 2110 350 1059
Threonine 1330 220 1059
Tryptophan 530 88 1059
Valin 2590 430 1059
Arginine 1210 200 1059
Histidine 1090 180 1059
Alanine 1210 200 1059
Aspartic acid 2710 450 1059
Glutamic acid 7540 1250 1059
Glycine 784 130 1059
Proline 4040 670 1059
Serin 2170 360 1059

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