Cheese

Cheese

Cheese, roquefort

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View Label
18.5%
369 kcal

Energy

43.8%
30.6 g

Fat

96.3%
19.3 g

Saturates

75.4%
4.5 g

Salt

carbs
2%
fat
75%
protein
23%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 369 (1544 kJ)
18%
from Carbohydrate 8 (33 kJ)
from Fat 276 (1155 kJ)
from Protein 86 (361 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.0 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars ~
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 30.6 g
44%
Saturated Fat 19.3 g
96%
Butyric Acid 877.0 mg
Caproic Acid 660.0 mg
Caprylic Acid 674.0 mg
Capric Acid 2,163.0 mg
Lauric Acid 1,295.0 mg
Tridecylic Acid ~
Myristic Acid 3,250.0 mg
Pentadecanoic Acid ~
Palmitic Acid 6,570.0 mg
Margaric Acid ~
Stearic Acid 3,141.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 8.5 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 730.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 7,456.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid ~
Erucic Acid ~
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 1.3 g
Linoleic Acid 616.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 704.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid ~
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid ~
Clupanodonic Acid ~
Docosahexaenoic Acid ~
Trans Fat ~
Omega-3 Fatty Acids 704.0 mg
Omega-6 Fatty Acids 616.0 mg
Sterols % Daily Value
Cholesterol 90.0 mg
30%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 21.5 g
43%
Essential Aminos
Histidine 602.0 mg
72%
Isoleucine 1,217.0 mg
107%
Leucine 2,114.0 mg
82%
Lysine 1,848.0 mg
81%
Methionine 558.0 mg
49%
Phenylalanine 1,023.0 mg
52%
Threonine 965.0 mg
80%
Tryptophan 303.0 mg
101%
Valine 1,614.0 mg
112%
Non-essential Aminos
Alanine 969.0 mg
Arginine 713.0 mg
Aspartic Acid 1,181.0 mg
Cystine 126.0 mg
Glutamic Acid 3,670.0 mg
Glycine 148.0 mg
Proline 2,089.0 mg
Serine 1,772.0 mg
Tyrosine 1,012.0 mg
Other Nutrients % Daily Value
Alcohol ~
Water 39.4 g
Ash 6.4 g
Caffiene ~
Theobromine ~
Vitamins % Daily Value
Betaine ~
Choline ~
Vitamin A 1,047 IU
21%
Vitamin B1 (thiamine) 0.0 mg
3%
Vitamin B2 (riboflavin) 0.6 mg
34%
Vitamin B3 (niacin) 0.7 mg
4%
Vitamin B5 (pantothenic acid) 1.7 mg
17%
Vitamin B6 (pyridoxine) 0.1 mg
6%
Vitamin B9 (folate) 49 mcg
12%
Vitamin B12 (cobalamin) 1 mcg
11%
Vitamin C 0.0 mg
0%
Vitamin D ~
Vitamin E ~
Vitamin K ~
Minerals % Daily Value
Calcium 662.0 mg
66%
Copper 0.0 mg
2%
Fluoride ~
Iron 0.6 mg
3%
Magnesium 30.0 mg
8%
Manganese 0.0 mg
2%
Phosphorus 392.0 mg
39%
Potassium 91.0 mg
3%
Sodium 1,809.0 mg
75%
Zinc 2.1 mg
14%
Cheese

About Cheese

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Read More

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.