Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat10.0
Carbohydrate0.0
Protein18.0
Dietary fibre0.0
Alcohol0.0
Water72.0
Energy content
Energy contentenergiprosent
Fat55
Carbohydrate0
Protein45
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 676 kJ (162 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat54%
Carbohydrate0%
Dietary fibre0%
Protein45%
Alcohol0%
Water-

Carbohydrates

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

Fatty acids

FatSource10 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource2.7 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.2 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)55 RE7 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E1 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)7 %
Vitamin B2 (riboflavin)14 %
Vitamin B3 (niacin)
Niacin equivalents26 %
Vitamin B6 (pyridoxine)3 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)10 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)57 %
Sodium (Na)
Potassium (K)2 %
Magnesium (Mg)8 %
Phosphorus (P)139 %
Trace elementsSourceQuantity
Iron (Fe)2 %
Zinc (Zn)23 %
Selenium (Se)1 %
Copper (Cu)5 %
Iodine (I)4 %

Classification

Food ID: 01.204

FoodEx2: Processed cheese, spreadable (A031C)

Facets
F07 Fat-content10 % fat (A072X)

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
A0282Processed cheese product (US CFR)
A0787Processed cheese (EUROFIR)
B1201Cow
C0245Curd
E0119Semisolid with smooth consistency
F0014Fully heat-treated
G0003Cooking method not applicable
H0325Fat partially removed, less than 50% remaining
J0131Preserved by chilling
K0003No packing medium used
M0123Plastic tray or pan, aluminum foil cover or wrapping
M0426Peel-off lid
N0021Polypropylene
N0024Coating enamel
P0024Human consumer, no age specification
P0040Reduced fat food
P0132""light"" label claim
P0161Label claim in food name
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

108a

Data from the industry to the Food Composition Table 2015, unspecified/verified value.

108b

Data from the industry to the Food Composition Table 2015, analysed value.

109c

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

325

University of Oslo (2018). Iodine project 2017-2018.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400e

Swedish National Food Agency. The food database, version 2015.03.09.

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])

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)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Vitamin D in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:0 (palmitic acid) in Cheese spread, 10 % fat

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

C18:3n-3 (alpha-linolenic acid) in Cheese spread, 10 % fat

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

Sodium (Na) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

C22:6n-3 (docosahexaenoic acid, DHA) in Cheese spread, 10 % fat

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

Selenium (Se) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B2 (riboflavin) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-3 in Cheese spread, 10 % fat

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

Vitamin A (RAE) in Cheese spread, 10 % fat

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))

Sugar, total in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Omega-6 in Cheese spread, 10 % fat

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

Potassium (K) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, free in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Water in Cheese spread, 10 % fat

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])

Polyunsaturated fatty acids in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

Copper (Cu) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Dietary fibre in Cheese spread, 10 % fat

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

Iodine (I) in Cheese spread, 10 % fat

Value typeType not known
Acquisition typeNot known
Method typeMethod type not known
MethodMethod not known

Salt (NaCl) in Cheese spread, 10 % fat

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)

Niacin equivalents in Cheese spread, 10 % fat

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)

Calcium (Ca) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Cheese spread, 10 % fat

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

Protein in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood label, product information
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin E in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Cheese spread, 10 % fat

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

Vitamin B12 (cobalamin) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Iron (Fe) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B9 (folate) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Fat in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

C20:4n-6 (arachidonic acid) in Cheese spread, 10 % fat

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

C12:0 (lauric acid) in Cheese spread, 10 % fat

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

Alcohol in Cheese spread, 10 % fat

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

Cholesterol in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

Zinc (Zn) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Cheese spread, 10 % fat

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

Phosphorus (P) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:2n-6 (linoleic acid) in Cheese spread, 10 % fat

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

C14:0 (myristic acid) in Cheese spread, 10 % fat

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

Vitamin C (askorbic acid) in Cheese spread, 10 % fat

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

C18:0 (stearic acid) in Cheese spread, 10 % fat

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

Beta-carotene in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cheese spread, 10 % fat

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

Carbohydrate in Cheese spread, 10 % fat

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])

Monounsaturated fatty acids in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

Saturated fatty acids in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

Vitamin B6 (pyridoxine) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin B3 (niacin) in Cheese spread, 10 % fat

Value typeWeighted
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B1 (thiamin) in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:1 sum (oleic acid) in Cheese spread, 10 % fat

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

C20:3n-3 (eicosatrienoic acid) in Cheese spread, 10 % fat

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

Trans fatty acids in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeIndustry laboratory
Method typeAnalytical, generic
MethodAnalytical method not known

Retinol in Cheese spread, 10 % fat

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:1 sum (palmitoleic acid) in Cheese spread, 10 % fat

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

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