Cheese, blue mold, Selbu Blå

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 45 g
Fat: 40 g
Protein: 15 g
Energy content
Fat: 85 E%
Protein: 15 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,735 kJ (420 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a40 g85%
CarbohydrateMI01810 g0%
Dietary fibre114a0 g0%
Protein114a15 g14%
Alcohol500 g0%
WaterMI014245 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch114a0 g
Sugar, total114a0 g
Sugar, added114a0 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325381 µg-RE
Vitamin A (RE)MI0322400 µg-RE53 %
Beta-carotene114a235 µg
Retinol114a361 µg
Vitamin D112a0 µg0 %
Vitamin E114a1 mg-ATE8 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.05 mg3 %
Vitamin B2 (riboflavin)114a0.27 mg16 %
Vitamin B3 (niacin)114a0.9 mg
Niacin equivalentsMI04214.4 mg21 %
Vitamin B6 (pyridoxine)114a0.11 mg6 %
Vitamin B9 (folate)114a42 µg13 %
Vitamin B12 (cobalamin)114a1.4 µg35 %
Vitamin C (askorbic acid)112a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a440 mg38 %
Potassium (K)114a75 mg2 %
Sodium (Na)114a880 mg
Salt (NaCl)MI01202.2 g
Phosphorus (P)114a320 mg50 %
Magnesium (Mg)114a19 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0.02 mg2 %
Zinc (Zn)114a2.5 mg17 %
Selenium (Se)114a9 µg10 %
Iodine (I)114a37 µg26 %

Classification

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)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0144Semisolid
F0003Not heat-treated
G0003Cooking method not applicable
H0253Cured or aged
H0296Cream added
H0298Clotting enzyme added
H0330Surface mold cured
H0331Interior mold cured
J0104Preserved by fermentation
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0156Paperboard container
M0190Aluminum foil wrapper
N0024Coating enamel
P0024Human consumer, no age specification
R0316Norway
Z0112Food industry prepared

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
112a
Data from the industry to the Food Composition Table 2019, unspecified/verified value.
114a
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
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)

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