Cheese, ripened, Camembert

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 53 g
Fat: 28 g
Protein: 19 g
Energy content
Fat: 76 E%
Protein: 24 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,359 kJ (328 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat114a28 g76%
CarbohydrateMI01810 g0%
Dietary fibre500 g0%
Protein114a19 g23%
Alcohol500 g0%
WaterMI014253 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch500 g
Sugar, totalMI_SUGAR_NO0 g
Sugar, added500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin AMI0325267 µg-RE35 %
Beta-carotene114a164 µg
Retinol114a253 µg
Vitamin D112a0 µg0 %
Vitamin E114a0.7 mg-ATE5 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)114a0.06 mg4 %
Vitamin B2 (riboflavin)114a0.33 mg20 %
Vitamin B3 (niacin)114a1.1 mg
Vitamin B6 (pyridoxine)114a0.14 mg7 %
Vitamin B9 (folate)114a51 µg15 %
Vitamin B12 (cobalamin)114a1.7 µg42 %
Vitamin C (askorbic acid)112a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)114a540 mg46 %
Potassium (K)114a91 mg2 %
Sodium (Na)114a600 mg
Salt (NaCl)MI01201.5 g
Phosphorus (P)114a390 mg60 %
Magnesium (Mg)114a23 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)114a0.1 mg0 %
Copper (Cu)114a0.02 mg2 %
Zinc (Zn)114a3 mg21 %
Selenium (Se)114a11 µg12 %
Iodine (I)114a45 µg32 %

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
A0313Semisoft cheese (CODEX)
A0314Soft cheese (CODEX)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0105Whole, shape achieved by forming, thickness 1 5-7 cm
F0003Not heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0253Cured or aged
H0298Clotting enzyme added
J0104Preserved by fermentation
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0156Paperboard container
M0173Paper wrapper
M0213Box
N0039Paper or paperboard
P0024Human consumer, no age specification
R0316Norway
Z0073Cheese rind, moldy
Z0112Food industry prepared

Sources

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])
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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