Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat20.8
Carbohydrate0.2
Protein18.1
Dietary fibre0.0
Alcohol0.0
Water61.0
Energy content
Energy contentenergiprosent
Fat71
Carbohydrate0
Protein28
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 1,081 kJ (260 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat71%
Carbohydrate0%
Dietary fibre0%
Protein28%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.2 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource20.8 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource13.3 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource4.8 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.5 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)205 RE27 %
Retinol
Beta-carotene
Vitamin D1 %
Vitamin E1 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)5 %
Vitamin B2 (riboflavin)28 %
Vitamin B3 (niacin)
Niacin equivalents37 %
Vitamin B6 (pyridoxine)14 %
Vitamin B9 (folate)18 %
Vitamin B12 (cobalamin)27 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)22 %
Sodium (Na)
Potassium (K)0 %
Magnesium (Mg)2 %
Phosphorus (P)42 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)13 %
Selenium (Se)10 %
Copper (Cu)3 %
Iodine (I)8 %

Classification

Food ID: 01.188

FoodEx2: Cheese, feta (A02RC)

LanguaL

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.

LanguaLClassification
A0314Soft cheese (CODEX)
A0786Uncured cheese (EUROFIR)
B1134Animal (MAMMAL)
C0245Curd
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0298Clotting enzyme added
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0001Packing medium not known
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

50

Estimated as a naturally occurring zero value, not analysed.

109c

Data from the industry to the Food Composition Table 2016, calculated value.

420i

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 5.1. (2023). Online version, http://frida.fooddata.dk

620

Bysted, A., Trolle, E., Jacobsen, J. Nutrient content in dairy products 2010-2012. DTU Fødevareinstituttet, 2021. Online version, www.food.dtu.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI0512

Sugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Omega-3 in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

C18:3n-3 (alpha-linolenic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Vitamin B12 (cobalamin) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Dietary fibre in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Zinc (Zn) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Polyunsaturated fatty acids in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Vitamin D in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Phosphorus (P) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Protein in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B2 (riboflavin) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C20:4n-3 (eicosatetraenoic acid) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Vitamin E in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Magnesium (Mg) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Calcium (Ca) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin A (RAE) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Salt (NaCl) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Sodium (Na) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Niacin equivalents in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C18:1 sum (oleic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Selenium (Se) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

C22:5n-3 (docosapentaenoic acid, DPA) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Iron (Fe) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C12:0 (lauric acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Iodine (I) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodInductively Coupled Plasma Mass Spectrometry

Cholesterol in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Omega-6 in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Starch in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Alcohol in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:1 sum (palmitoleic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C18:0 (stearic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C20:3n-3 (eicosatrienoic acid) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Carbohydrate in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Retinol in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Saturated fatty acids in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Vitamin B3 (niacin) in Cheese, goat milk, Feta

Value typeWeighted
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Sugar, free in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Potassium (K) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Monounsaturated fatty acids in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Vitamin B6 (pyridoxine) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

Trans fatty acids in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C14:0 (myristic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Beta-carotene in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

Water in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Copper (Cu) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Vitamin C (askorbic acid) in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C18:2n-6 (linoleic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

C22:6n-3 (docosahexaenoic acid, DHA) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculated, generic
MethodRecipe calculation method

Sugar, added in Cheese, goat milk, Feta

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Fat in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodAnalytical method

Vitamin B1 (thiamin) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodHigh-performance liquid chromatography

C16:0 (palmitic acid) in Cheese, goat milk, Feta

Value typeMean
Acquisition typeIndependent laboratory
Method typeAnalytical results
MethodGas chromatography

Sugar, total in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeAnalytical results
MethodSugar calculated as the sum of individual mono- and disaccharides (SUGAR[g] = ARAS[g] + FRUS[g] + GALS[g] + GLUS[g] + MANS[g] + RIBS[g] + XYLS[g] + LACS[g] + MALS[g] + SUCS[g] + TRES[g])

Vitamin B9 (folate) in Cheese, goat milk, Feta

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodImputation

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