| Composition | gram |
|---|---|
| Fat | 0.2 |
| Carbohydrate | 4.0 |
| Protein | 9.0 |
| Dietary fibre | 0.0 |
| Alcohol | 0.0 |
| Water | 87.0 |
| Energy content | energiprosent |
|---|---|
| Fat | 3 |
| Carbohydrate | 30 |
| Protein | 67 |
| Dietary fibre | 0 |
| Alcohol | 0 |
| Nutrient | Source | Quantity | Energiprosent |
|---|---|---|---|
| Fat | 3 E% | ||
| Carbohydrate | 29 E% | ||
| Dietary fibre | 0 E% | ||
| Protein | 66 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) | 0 RE | 0 % | |
| Retinol | |||
| Beta-carotene | |||
| Vitamin D | 0 % | ||
| Vitamin E | 0 % |
| Minerals | Source | Quantity | |
|---|---|---|---|
| Salt (NaCl) | |||
| Calcium (Ca) | 8 % | ||
| Sodium (Na) | |||
| Potassium (K) | 3 % | ||
| Magnesium (Mg) | 4 % | ||
| Phosphorus (P) | 26 % |
| Trace elements | Source | Quantity | |
|---|---|---|---|
| Iron (Fe) | 0 % | ||
| Zinc (Zn) | 4 % | ||
| Selenium (Se) | 0 % | ||
| Copper (Cu) | 0 % | ||
| Iodine (I) | 7 % |
Food ID: 01.307
| Facets | |
|---|---|
| F02 Part-nature | Fresh cheese (as part-nature) (A06BL) |
| F27 Source-commodities | Milk (A02LT) |
| F28 Process | Cheesemaking (A0C6E) |
| LanguaL | Classification |
|---|---|
| A0148 | Milk or milk product (US CFR) |
| A0783 | Fermented milk product (EUROFIR) |
| B1201 | Cow |
| C0235 | Milk |
| E0119 | Semisolid with smooth consistency |
| F0018 | Partially heat-treated |
| G0003 | Cooking method not applicable |
| H0101 | Lactic acid fermented |
| H0147 | Fruit added |
| J0131 | Preserved by chilling |
| J0135 | Pasteurized by heat |
| J0157 | Preserved by ultra-filtration |
| M0188 | Plastic container, rigid or semirigid, aluminum lid |
| M0208 | Multicontainer package |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |
| Z0112 | Food industry prepared |
| Z0181 | Fat content < 1% |
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 value.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2022, unspecified/verified value.
Data from the industry to the Food Composition Table 2022, analysed value.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
Imputation of a component from one or more components from related food
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)
Missing value, content not known.
Estimated value.
Estimated as a naturally occurring zero value, not analysed.
Data from the industry to the Food Composition Table 2022, unspecified/verified value.
Data from the industry to the Food Composition Table 2022, analysed value.
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
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])
Imputation of a component from one or more components from related food
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)
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Weighted |
| Acquisition type | Value created within host system |
| Method type | Calculated on component profile |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Value created within host system |
| Method type | Imputed estimated from other food and other related component |
| Method indicator | Imputation of a component from one or more components in the same food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated, generic |
| Method indicator | Imputation |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Food label, product information |
| Method type | Imputed/estimated, generic |
| Method indicator | Calculation method |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| 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 | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| 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 | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Industry laboratory |
| Method type | Analytical, generic |
| Method indicator | Analytical method |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |
| Value type | Best estimate |
| Acquisition type | Value created within host system |
| Method type | Imputed/estimated from related food |
| Method indicator | Imputation of a component from one or more components from related food |