| Composition | gram |
|---|---|
| Fat | 25.0 |
| Carbohydrate | 0.1 |
| Protein | 19.3 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 56.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 74 |
| Carbohydrate | 0 |
| Protein | 26 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 73 E% | ||
| Carbohydrate | 0 E% | ||
| Dietary fibre | 0 E% | ||
| Protein | 26 E% | ||
| Alcohol | 0 E% | ||
| Water | - |
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | ||
| Sugar, total | ||
| Sugar, added | ||
| Sugar, free |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | ||
| Trans fatty acids | ||
| Monounsaturated fatty acids | ||
| Polyunsaturated fatty acids | ||
| Omega-3 | ||
| Omega-6 | ||
| Cholesterol |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | ||
| C14:0 (myristic acid) | ||
| C16:0 (palmitic acid) | ||
| C18:0 (stearic acid) |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | ||
| C18:1 sum (oleic acid) |
| Fat-soluble vitamins | Source | Quantity | |
|---|---|---|---|
| Vitamin A (RAE) | |||
| Vitamin A (RE) | 212 RE | 28 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 4 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 46 % | ||
| Sodium (Na) | |||
| Potassium (K) | 3 % | ||
| Magnesium (Mg) | 5 % | ||
| Phosphorus (P) | 66 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 0 % | ||
| Zinc (Zn) | 22 % | ||
| Selenium (Se) | 12 % | ||
| Copper (Cu) | 2 % | ||
| Iodine (I) | 22 % |
Food ID: 01.025
| LanguaL | Classification |
|---|---|
| A0313 | Semisoft cheese (CODEX) |
| A0314 | Soft cheese (CODEX) |
| A0785 | Cured cheese (EUROFIR) |
| B1201 | Cow |
| C0245 | Curd |
| E0105 | Whole, shape achieved by forming, thickness 1 5-7 cm |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0107 | Lactic acid-other agent fermented |
| H0253 | Cured or aged |
| H0298 | Clotting enzyme added |
| J0104 | Preserved by fermentation |
| J0131 | Preserved by chilling |
| J0151 | Ingredient preserved by heat treatment |
| K0003 | No packing medium used |
| M0156 | Paperboard container |
| M0173 | Paper wrapper |
| M0213 | Box |
| N0039 | Paper or paperboard |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |
| Z0073 | Cheese rind, moldy |
| Z0112 | Food industry prepared |
The foods in the Food Composition Table are described using two classification systems.
FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.
LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Swedish National Food Agency. The food database, version 2025-06-09. Online version, soknaringsinnehall.livsmedelsverket.se
Aggregated value from several food items
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
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])
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])
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])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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])
Missing value, content not known.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2021, unspecified/verified value.
Swedish National Food Agency. The food database, version 2025-06-09. Online version, soknaringsinnehall.livsmedelsverket.se
Aggregated value from several food items
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
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])
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])
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])
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
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])
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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]) |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Atomic absorption spectroscopy |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Atomic absorption spectroscopy |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Other method type |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Other method type |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Summation from constituent components |
| Method indicator | 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]) |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12)) |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Other method type |
| Method indicator | Method not known |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Other method type |
| Method indicator | Method not known |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method indicator | Calculation method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Atomic absorption spectroscopy |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Logical zero |
| Acquisition type | Value created within host system |
| Method type | Estimated according to logical deduction |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Calculations including conversion factors |
| Method indicator | Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60) |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Other method type |
| Method indicator | Method not known |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Atomic absorption spectroscopy |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Aggregation of contributing values |
| Method indicator | Calculation method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g]) |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | Fatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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]) |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Food composition table |
| Method type | Calculated on component profile |
| Method indicator | Imputation |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Atomic absorption spectroscopy |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Analytical method |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | Inductively Coupled Plasma Mass Spectrometry |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Summation from constituent components |
| Method indicator | 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]) |
| Value type | Mean |
| Acquisition type | Independent laboratory |
| Method type | Analytical results |
| Method indicator | High-performance liquid chromatography |