Cheese, Mascarpone

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 47 g
Fat: 44.5 g
Protein: 4.6 g
Carbohydrate: 4.3 g
Energy content
Fat: 92 E%
Protein: 4 E%
Carbohydrate: 4 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,798 kJ (436 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c44.5 g91%
CarbohydrateMI01814.3 g4%
Dietary fibre450c0 g0%
Protein450c4.6 g4%
Alcohol500 g0%
WaterMI014247 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO4.3 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325394 µg-RE52 %
Beta-carotene450c214 µg
Retinol450c376 µg
Vitamin D450c0.3 µg3 %
Vitamin E450c1.1 mg-ATE9 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.04 mg3 %
Vitamin B2 (riboflavin)450c0.22 mg13 %
Vitamin B3 (niacin)450c0.1 mg
Vitamin B6 (pyridoxine)450c0.04 mg2 %
Vitamin B9 (folate)450c11 µg3 %
Vitamin B12 (cobalamin)450c0.6 µg15 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c161 mg14 %
Potassium (K)450c137 mg4 %
Sodium (Na)450c70 mg
Salt (NaCl)MI01200.2 g
Phosphorus (P)450c116 mg18 %
Magnesium (Mg)450c11 mg3 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)60a0 mg0 %
Copper (Cu)60a0 mg0 %
Zinc (Zn)450c0.7 mg5 %
Selenium (Se)450c2 µg2 %
Iodine (I)32514 µg10 %

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
A0786Uncured cheese (EUROFIR)
B1201Cow
C0123Cream or cream component
E0135Semiliquid with smooth consistency
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0001Treatment applied not known
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
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 & Carlsen MH. Sugar project 2021-2022. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
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])
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
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])

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