Brine cheese made from sheep's milk, min. 45 % fat in dry matter
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 283 kcal
- Energy (kilojoule)
- 1,172 kJ
- Protein (Nx6.25)
- 15.445 g
- Fat
- 24.09 g
- Carbohydrate, available
- 0 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) | 1,172 kJ/100 g | 1172 | 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) | 283 kcal/100 g | 283 | 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 | 54.697 g/100 g | 54.697 | 2 | 1 | |
| Protein (Nx6.25) | 15.445 g/100 g | 15.445 | 2 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 24.09 g/100 g | 24.09 | 3 | — | |
| Carbohydrate, available | 0 g/100 g | 0 | 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 | 1.4 g/100 g | 1.4 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 2.62 g/100 g | 2.62 | 3 | — | |
| Vitamin A, retinol equivalents (RE) | 275.4 µg/100 g | 275.4 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 275.4 µg/100 g | 275.4 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 275.4 µg/100 g | 275.4 | 3 | — | |
| Beta-carotene | 0 µg/100 g | 0 | 3 | — | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 3 | — | |
| Vitamin D2 (ergocalciferol) | — µg/100 g | - | — | — | |
| Vitamin E (alpha-tocopherol) | 0.795 mg/100 g | 0.795 | 3 | — | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.795 mg/100 g | 0.795 | 3 | — | |
| Beta-tocopherol | 0 mg/100 g | 0 | 3 | — | |
| Gamma-tocopherol | 0 mg/100 g | 0 | 3 | — | |
| Delta-tocopherol | 0 mg/100 g | 0 | 3 | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 31.7 µg/100 g | 31.7 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 1.92 µg/100 g | 1.92 | 3 | — | |
| Vitamin K2 (menaquinone) | 29.8 µg/100 g | 29.8 | 3 | — | |
| Vitamin B1 (thiamine) | 0 mg/100 g | 0 | 3 | — | |
| Vitamin B2 (riboflavin) | 0.43 mg/100 g | 0.43 | 3 | — | |
| Niacin equivalents | 4.033 mg/100 g | 4.033 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.25 mg/100 g | 0.25 | 3 | — | |
| Pantothenic acid | 0.4 mg/100 g | 0.4 | 5 | 3 | |
| Vitamin B6 | 0 µg/100 g | 0 | 3 | — | |
| Biotin | 2.3 µg/100 g | 2.3 | 3 | — | |
| Folate equivalent | 15 µg/100 g | 15 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 15 µg/100 g | 15 | 6 | 4 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0.44 µg/100 g | 0.44 | 3 | — | |
| Vitamin C | 0 mg/100 g | 0 | 3 | — | |
| Salt (sodium chloride) | 2.392 g/100 g | 2.392 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 957 mg/100 g | 957 | 3 | — | |
| Chloride | 1,460 mg/100 g | 1460 | 3 | — | |
| Potassium | 57 mg/100 g | 57 | 3 | — | |
| Calcium | 248 mg/100 g | 248 | 3 | — | |
| Magnesium | 16.8 mg/100 g | 16.8 | 3 | — | |
| Phosphorus | 223 mg/100 g | 223 | 3 | — | |
| Sulphur | 130 mg/100 g | 130 | 3 | — | |
| Iron | 0.5 mg/100 g | 0.5 | 6 | 5 | |
| Zinc | 1.34 mg/100 g | 1.34 | 6 | 5 | |
| Iodide | 78 µg/100 g | 78 | 3 | — | |
| Copper | 46 µg/100 g | 46 | 6 | 5 | |
| Manganese | 30 µg/100 g | 30 | 6 | 5 | |
| Fluoride | 110 µg/100 g | 110 | 3 | — | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | — g/100 g | - | — | — | |
| Lactic acid | 1.4 g/100 g | 1.4 | 3 | — | |
| 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 | 3 | — | |
| Xylitol | 0 g/100 g | 0 | 4 | — | |
| Monosaccharides, total | 0 g/100 g | 0 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0 g/100 g | 0 | 3 | — | |
| Fructose | 0 g/100 g | 0 | 4 | — | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0 g/100 g | 0 | 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 | 3 | — | |
| Lactose | 0 g/100 g | 0 | 3 | — | |
| Sugars (mono- and disaccharides), total | 0 g/100 g | 0 | 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 | 15.173 g/100 g | 15.173 | 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) | 0.638 g/100 g | 0.638 | 6 | 6 | |
| Fatty acid C6:0 (caproic acid) | 0.6601 g/100 g | 0.6601 | 6 | 6 | |
| Fatty acid C8:0 (caprylic acid) | 0.6461 g/100 g | 0.6461 | 6 | 6 | |
| Fatty acid C10:0 (capric acid) | 1.888 g/100 g | 1.888 | 6 | 6 | |
| Fatty acid C12:0 (lauric acid) | 0.9851 g/100 g | 0.9851 | 6 | 6 | |
| Fatty acid C14:0 (myristic acid) | 2.508 g/100 g | 2.508 | 6 | 6 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.2368 g/100 g | 0.2368 | 6 | 6 | |
| Fatty acid C16:0 (palmitic acid) | 5.1926 g/100 g | 5.1926 | 6 | 6 | |
| Fatty acid C17:0 (margaric acid) | 0.159 g/100 g | 0.159 | 6 | 6 | |
| Fatty acid C18:0 (stearic acid) | 2.195 g/100 g | 2.195 | 6 | 6 | |
| Fatty acid C20:0 (arachidic acid) | 0.0642 g/100 g | 0.0642 | 6 | 6 | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 3.296 g/100 g | 3.296 | 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) | 0.0381 g/100 g | 0.0381 | 6 | 6 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.13 g/100 g | 0.13 | 6 | 6 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 3.128 g/100 g | 3.128 | 6 | 6 | |
| 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 | 0.5919 g/100 g | 0.5919 | 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 | 0.0883 g/100 g | 0.0883 | 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) | 0.0883 g/100 g | 0.0883 | 6 | 6 | |
| 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 | 0.4153 g/100 g | 0.4153 | 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) | 0.4153 g/100 g | 0.4153 | 6 | 6 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | 0.0883 g/100 g | 0.0883 | 6 | 6 | |
| 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 | 0.2408 g/100 g | 0.2408 | 6 | 6 | |
| Cholesterol | 69.3 mg/100 g | 69.3 | 3 | — | |
| Amino acids, essential, total | 7.615 g/100 g | 7.615 | 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 | 0.531 g/100 g | 0.531 | 7 | — | |
| Arginine | 0.542 g/100 g | 0.542 | 7 | — | |
| Aspartic acid, including asparagine | 1.192 g/100 g | 1.192 | 7 | — | |
| Cysteine | 0.088 g/100 g | 0.088 | 7 | — | |
| Glutamic acid, including glutamine | 3.605 g/100 g | 3.605 | 7 | — | |
| Glycine | 0.315 g/100 g | 0.315 | 7 | — | |
| Histidine | 0.473 g/100 g | 0.473 | 7 | — | |
| Isoleucine | 0.808 g/100 g | 0.808 | 7 | — | |
| Leucine | 1.636 g/100 g | 1.636 | 7 | — | |
| Lysine | 1.35 g/100 g | 1.35 | 7 | — | |
| Methionine | 0.423 g/100 g | 0.423 | 7 | — | |
| Phenylalanine | 0.877 g/100 g | 0.877 | 7 | — | |
| Proline | 1.94 g/100 g | 1.94 | 7 | — | |
| Serine | 0.887 g/100 g | 0.887 | 7 | — | |
| Threonine | 0.689 g/100 g | 0.689 | 7 | — | |
| Tryptophan | 0.227 g/100 g | 0.227 | 7 | — | |
| Tyrosine | 0.857 g/100 g | 0.857 | 7 | — | |
| Valine | 1.132 g/100 g | 1.132 | 7 | — | |
| Nitrogen, total | 2.471 g/100 g | 2.471 | 2 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Übernommener Wert
- Logische Null
- Nährstoffdatenbank
- Literatur
- Musterberechnung
Reference
- Michaelidou, A., et al.; Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese.; International Dairy Journal; 2003; 13; 2-3#Sarantinopoulos, P., et al.; Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese.; Int J Food Microbiol; 2002; 76; 1-2#Katsiari, M. C., et al.; Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl.; International Dairy Journal; 1997; 7; 6-7#Zlatanos, S. and K. Laskaridis; Variation in the conjugated linoleic acid content of three traditional Greek cheeses during a 1-year period.; Journal of Food Quality ; 2008; 32; 1#Georgala, A., et al.; Evolution of lipolysis during the ripening of traditional Feta cheese.; Food Chemistry; 2005; 93; 1
- Converted value from: Michaelidou, A., et al.; Effect of a commercial adjunct culture on proteolysis in low-fat Feta-type cheese.; International Dairy Journal; 2003; 13; 2-3#Converted value from: Kondyli, E., et al.; Effect of package type on the composition and volatile compounds of Feta cheese.; Small Ruminant Research; 2012; 108; 1-3
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Kirchhoff, E (Deutsche Forschungsanstalt für Lebensmittelchemie, Garching); Folsäurequantifizierung in Nahrungsmittelrohstoffen und Lebensmitteln mit konstanten Rezepturen; 2006
- Converted value from: BVL; Lebensmittel Monitoring 2015; 2015
- Converted value from: Laskaridis, K., et al.; Changes in fatty acid profile of feta cheese including conjugated linoleic acid.; Journal of the Science of Food and Agriculture; 2012; 93; 9
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.