Cheese, Raclette

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 46 g
Fat: 27.9 g
Protein: 26.4 g
Energy content
Fat: 70 E%
Protein: 30 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,481 kJ (357 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat480a27.9 g69%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein480a26.4 g30%
Alcohol500 g0%
WaterMI014246 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, total200 g
Sugar, added500 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325263 µg-RE
Vitamin A (RE)MI0322271 µg-RE36 %
Beta-carotene480a100 µg
Retinol480a255 µg
Vitamin D480a0.2 µg2 %
Vitamin E480a0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)480a0.01 mg0 %
Vitamin B2 (riboflavin)480a0.22 mg13 %
Vitamin B3 (niacin)480a0.2 mg
Niacin equivalentsMI04216.4 mg31 %
Vitamin B6 (pyridoxine)480a0.06 mg3 %
Vitamin B9 (folate)480a49 µg15 %
Vitamin B12 (cobalamin)480a1.4 µg35 %
Vitamin C (askorbic acid)480a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)480a671 mg58 %
Potassium (K)480a70 mg2 %
Sodium (Na)480a728 mg
Salt (NaCl)MI01201.8 g
Phosphorus (P)480a492 mg76 %
Magnesium (Mg)480a27 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)480a0.1 mg0 %
Copper (Cu)430a0.06 mg6 %
Zinc (Zn)480a3.9 mg27 %
Selenium (Se)430a8 µg9 %
Iodine (I)32527 µg19 %

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
A0312Semihard cheese (CODEX)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0147Whole, shape achieved by forming
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0298Clotting enzyme added
H0327Surface bacteria cured
H0328Interior bacteria cured
J0104Preserved by fermentation
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
325
University of Oslo (2018). Iodine project 2017-2018.
430a
French Agency for Food, Environmental and Occupational Health Safety. French food composition table - Ciqual 2012.
480a
Swiss Federal Office of Public Health. Swiss Food Composition Database. Version 5.0. (2013). Online version, http://www.naehrwertdaten.ch
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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