Chester (Cheddar) cheese min. 50 % fat in dry matter
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 387 kcal
- Energy (kilojoule)
- 1,603 kJ
- Protein (Nx6.25)
- 22.984 g
- Fat
- 32.2 g
- Carbohydrate, available
- 0.206 g
- Fibre, dietary, total
- 0 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 1,603 kJ/100 g | 1603 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 387 kcal/100 g | 387 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 36.408 g/100 g | 36.408 | 2 | 1 | |
| Protein (Nx6.25) | 22.984 g/100 g | 22.984 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 32.2 g/100 g | 32.2 | 3 | 3 | |
| Carbohydrate, available | 0.206 g/100 g | 0.206 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 0 g/100 g | 0 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organic acids, total | 1.33 g/100 g | 1.33 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 3.638 g/100 g | 3.638 | 2 | 4 | |
| Vitamin A, retinol equivalents (RE) | 385.47 µg/100 g | 385.47 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 362.38 µg/100 g | 362.38 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 339.29 µg/100 g | 339.29 | 5 | 5 | |
| Beta-carotene | 277.05 µg/100 g | 277.05 | 5 | 6 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0.5 µg/100 g | 0.5 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0.5 µg/100 g | 0.5 | 2 | 7 | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 1 mg/100 g | 1 | 3 | 8 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1 mg/100 g | 1 | 3 | 3 | |
| Beta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Gamma-tocopherol | 0.0155 mg/100 g | 0.0155 | 6 | — | |
| Delta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 20 µg/100 g | 20 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 2 µg/100 g | 2 | 6 | — | |
| Vitamin K2 (menaquinone) | 18.5 µg/100 g | 18.5 | 6 | — | |
| Vitamin B1 (thiamine) | 0.0398 mg/100 g | 0.0398 | 5 | 6 | |
| Vitamin B2 (riboflavin) | 0.37 mg/100 g | 0.37 | 5 | 6 | |
| Niacin equivalents | 5.388 mg/100 g | 5.388 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.105 mg/100 g | 0.105 | 2 | 7 | |
| Pantothenic acid | 0.36 mg/100 g | 0.36 | 3 | 9 | |
| Vitamin B6 | 78 µg/100 g | 78 | 2 | 7 | |
| Biotin | 3 µg/100 g | 3 | 3 | 9 | |
| Folate equivalent | 26 µg/100 g | 26 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 26 µg/100 g | 26 | 2 | 10 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 1 µg/100 g | 1 | 2 | 7 | |
| Vitamin C | 0.875 mg/100 g | 0.875 | 6 | — | |
| Salt (sodium chloride) | 1.45025 g/100 g | 1.45025 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 580.1 mg/100 g | 580.1 | 2 | 11 | |
| Chloride | 990.13 mg/100 g | 990.13 | 5 | 6 | |
| Potassium | 78 mg/100 g | 78 | 2 | 11 | |
| Calcium | 804.9 mg/100 g | 804.9 | 2 | 12 | |
| Magnesium | 28.3 mg/100 g | 28.3 | 2 | 11 | |
| Phosphorus | 500 mg/100 g | 500 | 3 | 9 | |
| Sulphur | 206 mg/100 g | 206 | 6 | — | |
| Iron | 0.495 mg/100 g | 0.495 | 2 | 7 | |
| Zinc | 4.163 mg/100 g | 4.163 | 2 | 13 | |
| Iodide | 44 µg/100 g | 44 | 3 | 9 | |
| Copper | 50 µg/100 g | 50 | 3 | 9 | |
| Manganese | 40 µg/100 g | 40 | 3 | 9 | |
| Fluoride | 140 µg/100 g | 140 | 3 | 9 | |
| Chromium | 3.5 µg/100 g | 3.5 | 6 | — | |
| Molybdenum | 7.6 µg/100 g | 7.6 | 6 | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 1.33 g/100 g | 1.33 | 5 | 14 | |
| Malic acid | — g/100 g | - | — | — | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 4 | — | |
| Sorbitol | 0 g/100 g | 0 | 6 | — | |
| Xylitol | 0 g/100 g | 0 | 4 | — | |
| Monosaccharides, total | 0.059 g/100 g | 0.059 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.004 g/100 g | 0.004 | 3 | 3 | |
| Fructose | 0 g/100 g | 0 | 4 | — | |
| Galactose | 0.055 g/100 g | 0.055 | 3 | 3 | |
| Disaccharides, total | 0.14719 g/100 g | 0.14719 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0 g/100 g | 0 | 4 | — | |
| Maltose | 0 g/100 g | 0 | 6 | — | |
| Lactose | 0.14719 g/100 g | 0.14719 | 5 | 15 | |
| Sugars (mono- and disaccharides), total | 0.206 g/100 g | 0.206 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 4 | — | |
| Fibre, low molecular weight | 0 g/100 g | 0 | 7 | — | |
| Fibre, high molecular weight | 0 g/100 g | 0 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0 g/100 g | 0 | 7 | — | |
| Fibre, water-soluble | 0 g/100 g | 0 | 7 | — | |
| Fibre, high molecular weight, water-soluble | 0 g/100 g | 0 | 7 | — | |
| Fibre, high molecular weight, water-insoluble | 0 g/100 g | 0 | 7 | — | |
| Fatty acids, saturated, total | 19.345 g/100 g | 19.345 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | 1.05 g/100 g | 1.05 | 3 | 3 | |
| Fatty acid C6:0 (caproic acid) | 0.49 g/100 g | 0.49 | 3 | 3 | |
| Fatty acid C8:0 (caprylic acid) | 0.27 g/100 g | 0.27 | 3 | 3 | |
| Fatty acid C10:0 (capric acid) | 0.58 g/100 g | 0.58 | 3 | 3 | |
| Fatty acid C12:0 (lauric acid) | 0.96 g/100 g | 0.96 | 3 | 3 | |
| Fatty acid C14:0 (myristic acid) | 3.64 g/100 g | 3.64 | 3 | 3 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 9.07 g/100 g | 9.07 | 3 | 3 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 3.285 g/100 g | 3.285 | 3 | 3 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 7.44 g/100 g | 7.44 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.85 g/100 g | 0.85 | 3 | 3 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 6.59 g/100 g | 6.59 | 3 | 3 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.744 g/100 g | 0.744 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.251 g/100 g | 0.251 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.251 g/100 g | 0.251 | 3 | 3 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.493 g/100 g | 0.493 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.493 g/100 g | 0.493 | 3 | 3 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 81 mg/100 g | 81 | 2 | 7 | |
| Amino acids, essential, total | 11.035 g/100 g | 11.035 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.706 g/100 g | 0.706 | 7 | — | |
| Arginine | 0.848 g/100 g | 0.848 | 7 | — | |
| Aspartic acid, including asparagine | 1.758 g/100 g | 1.758 | 7 | — | |
| Cysteine | 0.113 g/100 g | 0.113 | 7 | — | |
| Glutamic acid, including glutamine | 5.463 g/100 g | 5.463 | 7 | — | |
| Glycine | 0.46 g/100 g | 0.46 | 7 | — | |
| Histidine | 0.747 g/100 g | 0.747 | 7 | — | |
| Isoleucine | 1.227 g/100 g | 1.227 | 7 | — | |
| Leucine | 2.363 g/100 g | 2.363 | 7 | — | |
| Lysine | 2.004 g/100 g | 2.004 | 7 | — | |
| Methionine | 0.623 g/100 g | 0.623 | 7 | — | |
| Phenylalanine | 1.299 g/100 g | 1.299 | 7 | — | |
| Proline | 2.597 g/100 g | 2.597 | 7 | — | |
| Serine | 1.331 g/100 g | 1.331 | 7 | — | |
| Threonine | 0.901 g/100 g | 0.901 | 7 | — | |
| Tryptophan | 0.317 g/100 g | 0.317 | 7 | — | |
| Tyrosine | 1.411 g/100 g | 1.411 | 7 | — | |
| Valine | 1.554 g/100 g | 1.554 | 7 | — | |
| Nitrogen, total | 3.677 g/100 g | 3.677 | 2 | 16 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
- Übernommener Wert
- Musterberechnung
Reference
- Hickey, D. K., et al.; Lipolysis in Cheddar cheese made from raw, thermized, and pasteurized milks.; Journal of Dairy Science; 2007; 90; 1#Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2#McMahon, D. J., et al.; Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.; Journal of Dairy Science; 2014; 97; 8#Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13#Or-Rashid, M. M., et al.; Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18 : 1 fatty acids.; Journal of Agricultural and Food Chemistry; 2008; 56; 5#Møller, K. K., et al.; Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.; Journal of Dairy Science; 2013; 96; 4#Kahraman, O. and Z. Ustunol; Effect of zinc fortification on Cheddar cheese quality.; Journal of Dairy Science; 2012; 95; 6#Fang, X., et al.; Disintegration and nutrients release from cheese with different textural properties during in vitro digestion.; Food Research International; 2016; 88
- Converted value from: Fang, X., et al.; Disintegration and nutrients release from cheese with different textural properties during in vitro digestion.; Food Research International; 2016; 88#Converted value from: Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Or-Rashid, M. M., et al.; Fatty acid composition of yak (Bos grunniens) cheese including conjugated linoleic acid and trans-18 : 1 fatty acids.; Journal of Agricultural and Food Chemistry; 2008; 56; 5#Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2#Kahraman, O. and Z. Ustunol; Effect of zinc fortification on Cheddar cheese quality.; Journal of Dairy Science; 2012; 95; 6#Fang, X., et al.; Disintegration and nutrients release from cheese with different textural properties during in vitro digestion.; Food Research International; 2016; 88#Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13
- Converted value from: Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2
- Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992
- Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2#Møller, K. K., et al.; Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.; Journal of Dairy Science; 2013; 96; 4
- Møller, K. K., et al.; Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.; Journal of Dairy Science; 2013; 96; 4#Kahraman, O. and Z. Ustunol; Effect of zinc fortification on Cheddar cheese quality.; Journal of Dairy Science; 2012; 95; 6#Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2
- Smit, L. E., et al.; The influence of factory and region on the composition of South African cheddar and gouda cheese.; Journal of Food Composition and Analysis; 2001; 14; 2#Kahraman, O. and Z. Ustunol; Effect of zinc fortification on Cheddar cheese quality.; Journal of Dairy Science; 2012; 95; 6
- Scherz H.; Milch, Milchprodukte, Käse, Eier, Fette, Öle (Manuskript für SFK-Tabellen 5. Auf; Brief vom 13.07.93 Deut. Forschungsanst. F. Lebensmittelchem; 1993; 0
- Møller, K. K., et al.; Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.; Journal of Dairy Science; 2013; 96; 4
- Converted value from: Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13#Converted value from: Fang, X., et al.; Disintegration and nutrients release from cheese with different textural properties during in vitro digestion.; Food Research International; 2016; 88
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.