Cottage cheese
Energy in 100 g
Per 100 g
406 kJ (97 kcal)
406 kJ (97 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | MI_SUGAR_NO | 1.5 g |
| Sugar, added | 50 | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 114a | 2.7 g |
| Trans fatty acids | 114a | 0.1 g |
| Monounsaturated fatty acids | 114a | 1 g |
| Polyunsaturated fatty acids | 114a | 0.1 g |
| Omega-3 | 114a | 0 g |
| Omega-6 | 114a | 0 g |
| Cholesterol | 114a | 11 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 114a | 0.1 g |
| C14:0 (myristic acid) | 114a | 0.4 g |
| C16:0 (palmitic acid) | 114a | 1.2 g |
| C18:0 (stearic acid) | 114a | 0.5 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 114a | 0.1 g |
| C18:1 sum (oleic acid) | 114a | 0.9 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 18 µg-RE | |
| Vitamin A (RE) | MI0322 | 20 µg-RE | 2 % |
| Beta-carotene | 112a | 25 µg | |
| Retinol | 114a | 16 µg | |
| Vitamin D | 112a | 0 µg | 0 % |
| Vitamin E | 112a | 0 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 111a | 0.05 mg | 3 % |
| Vitamin B2 (riboflavin) | 111a | 0.2 mg | 12 % |
| Vitamin B3 (niacin) | 111a | 0.1 mg | |
| Niacin equivalents | MI0421 | 3.1 mg | 15 % |
| Vitamin B6 (pyridoxine) | 111a | 0 mg | 0 % |
| Vitamin B9 (folate) | 111a | 12 µg | 3 % |
| Vitamin B12 (cobalamin) | 111a | 0.6 µg | 15 % |
| Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 112a | 80 mg | 6 % |
| Potassium (K) | 112a | 82 mg | 2 % |
| Sodium (Na) | 114a | 160 mg | |
| Salt (NaCl) | MI0120 | 0.4 g | |
| Phosphorus (P) | 114a | 165 mg | 25 % |
| Magnesium (Mg) | 112a | 9 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 112a | 0 mg | 0 % |
| Copper (Cu) | 112a | 0.02 mg | 2 % |
| Zinc (Zn) | 112a | 0.6 mg | 4 % |
| Selenium (Se) | 111a | 4 µg | 4 % |
| Iodine (I) | 325 | 15 µg | 10 % |
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.
| LanguaL | Classification |
|---|---|
| A0185 | Uncured cheese (US CFR) |
| A0786 | Uncured cheese (EUROFIR) |
| B1201 | Cow |
| C0245 | Curd |
| E0134 | Semisolid with solid pieces |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0101 | Lactic acid fermented |
| H0184 | Milk added |
| J0135 | Pasteurized by heat |
| J0151 | Ingredient preserved by heat treatment |
| K0003 | No packing medium used |
| M0188 | Plastic container, rigid or semirigid, aluminum lid |
| M0213 | Box |
| M0426 | Peel-off lid |
| N0022 | Polystyrene |
| N0033 | Polyester |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |
| Z0112 | Food industry prepared |