Chester (Cheddar) mind. 50 % Fett i. Tr.
Alle Nährwerte beziehen sich auf 100 g.
- Energie (Kilokalorien)
- 387 kcal
- Energie (Kilojoule)
- 1 603 kJ
- Protein (Nx6,25)
- 22,984 g
- Fett
- 32,2 g
- Kohlenhydrate, verfügbar
- 0,206 g
- Ballaststoffe, gesamt
- 0 g
Vollständige Nährwerte
138 von 138 Nährstoffen · je 100 g
Kein Nährstoff gefunden.
| Nährstoff | Wert | Originalwert | Datenherkunft | Referenz | BLS-Berechnung |
|---|---|---|---|---|---|
| Energie (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 |
| Energie (Kilokalorien) | 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 |
| Wasser | 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 |
| Fett | 32,2 g/100 g | 32.2 | 3 | 3 | |
| Kohlenhydrate, verfügbar | 0,206 g/100 g | 0.206 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Ballaststoffe, gesamt | 0 g/100 g | 0 | 4 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alkohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organische Säuren, gesamt | 1,33 g/100 g | 1.33 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Rohasche | 3,638 g/100 g | 3.638 | 2 | 4 | |
| Vitamin A, Retinol-Äquivalent (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-Aktivitäts-Äquivalent (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‑Carotin | 277,05 µg/100 g | 277.05 | 5 | 6 | |
| Carotinoide, außer Beta-Carotin | — 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 (Phyllochinon) | 2 µg/100 g | 2 | 6 | — | |
| Vitamin K2 (Menachinone) | 18,5 µg/100 g | 18.5 | 6 | — | |
| Vitamin B1 (Thiamin) | 0,0398 mg/100 g | 0.0398 | 5 | 6 | |
| Vitamin B2 (Riboflavin) | 0,37 mg/100 g | 0.37 | 5 | 6 | |
| Niacin-Äquivalent | 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 | |
| Pantothensäure | 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 | |
| Folat-Äquivalent | 26 µg/100 g | 26 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folat | 26 µg/100 g | 26 | 2 | 10 | |
| Folsäure, synthetisch | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (Cobalamine) | 1 µg/100 g | 1 | 2 | 7 | |
| Vitamin C | 0,875 mg/100 g | 0.875 | 6 | — | |
| Salz (Natriumchlorid) | 1,45025 g/100 g | 1.45025 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Natrium | 580,1 mg/100 g | 580.1 | 2 | 11 | |
| Chlorid | 990,13 mg/100 g | 990.13 | 5 | 6 | |
| Kalium | 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 | |
| Phosphor | 500 mg/100 g | 500 | 3 | 9 | |
| Schwefel | 206 mg/100 g | 206 | 6 | — | |
| Eisen | 0,495 mg/100 g | 0.495 | 2 | 7 | |
| Zink | 4,163 mg/100 g | 4.163 | 2 | 13 | |
| Iodid | 44 µg/100 g | 44 | 3 | 9 | |
| Kupfer | 50 µg/100 g | 50 | 3 | 9 | |
| Mangan | 40 µg/100 g | 40 | 3 | 9 | |
| Fluorid | 140 µg/100 g | 140 | 3 | 9 | |
| Chrom | 3,5 µg/100 g | 3.5 | 6 | — | |
| Molybdän | 7,6 µg/100 g | 7.6 | 6 | — | |
| Essigsäure | — g/100 g | - | — | — | |
| Zitronensäure | — g/100 g | - | — | — | |
| Milchsäure | 1,33 g/100 g | 1.33 | 5 | 14 | |
| Äpfelsäure | — g/100 g | - | — | — | |
| Weinsäure | — g/100 g | - | — | — | |
| Zuckeralkohole, gesamt | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannit | 0 g/100 g | 0 | 4 | — | |
| Sorbit | 0 g/100 g | 0 | 6 | — | |
| Xylit | 0 g/100 g | 0 | 4 | — | |
| Monosaccharide, gesamt | 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 | |
| Disaccharide, gesamt | 0,14719 g/100 g | 0.14719 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Saccharose | 0 g/100 g | 0 | 4 | — | |
| Maltose | 0 g/100 g | 0 | 6 | — | |
| Lactose | 0,14719 g/100 g | 0.14719 | 5 | 15 | |
| Zucker (Mono- und Disaccharide), gesamt | 0,206 g/100 g | 0.206 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharide, verfügbar | — g/100 g | - | — | — | |
| Stärke (Stärke, Glykogen, Dextrine) | 0 g/100 g | 0 | 4 | — | |
| Ballaststoffe, niedermolekular | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular | 0 g/100 g | 0 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Ballaststoffe, wasserunlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, wasserlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserlöslich | 0 g/100 g | 0 | 7 | — | |
| Ballaststoffe, hochmolekular, wasserunlöslich | 0 g/100 g | 0 | 7 | — | |
| Fettsäuren, gesättigt, gesamt | 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 |
| Fettsäure C4:0 (Buttersäure) | 1,05 g/100 g | 1.05 | 3 | 3 | |
| Fettsäure C6:0 (Capronsäure) | 0,49 g/100 g | 0.49 | 3 | 3 | |
| Fettsäure C8:0 (Caprylsäure) | 0,27 g/100 g | 0.27 | 3 | 3 | |
| Fettsäure C10:0 (Caprinsäure) | 0,58 g/100 g | 0.58 | 3 | 3 | |
| Fettsäure C12:0 (Laurinsäure) | 0,96 g/100 g | 0.96 | 3 | 3 | |
| Fettsäure C14:0 (Myristinsäure) | 3,64 g/100 g | 3.64 | 3 | 3 | |
| Fettsäure C15:0 (Pentadecylsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:0 (Palmitinsäure) | 9,07 g/100 g | 9.07 | 3 | 3 | |
| Fettsäure C17:0 (Margarinsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:0 (Stearinsäure) | 3,285 g/100 g | 3.285 | 3 | 3 | |
| Fettsäure C20:0 (Arachinsäure) | — g/100 g | - | — | — | |
| Fettsäure C22:0 (Behensäure) | — g/100 g | - | — | — | |
| Fettsäure C24:0 (Lignocerinsäure) | — g/100 g | - | — | — | |
| Fettsäure, einfach ungesättigt, gesamt | 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 |
| Fettsäure C14:1 n-5 cis (Myristoleinsäure) | — g/100 g | - | — | — | |
| Fettsäure C16:1 n-7 cis (Palmitoleinsäure) | 0,85 g/100 g | 0.85 | 3 | 3 | |
| Fettsäure C18:1 n-7 cis (Vaccensäure) | — g/100 g | - | — | — | |
| Fettsäure C18:1 n-9 cis (Ölsäure) | 6,59 g/100 g | 6.59 | 3 | 3 | |
| Fettsäure C20:1 n-9 cis (Gondosäure) | — g/100 g | - | — | — | |
| Fettsäure C22:1 n-9 cis (Erucasäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt, gesamt | 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 |
| Fettsäuren, mehrfach ungesättigt n-3 (Omega-3), gesamt | 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 |
| Fettsäure C18:3 n-3 all-cis (Alpha-Linolensäure) | 0,251 g/100 g | 0.251 | 3 | 3 | |
| Fettsäure C18:4 n-3 all-cis (Stearidonsäure) | — g/100 g | - | — | — | |
| Fettsäure C20:5 n-3 all-cis (Eicosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:5 n-3 all-cis (Docosapentaensäure) | — g/100 g | - | — | — | |
| Fettsäure C22:6 n-3 all-cis (Docosahexaensäure) | — g/100 g | - | — | — | |
| Fettsäuren, mehrfach ungesättigt n-6 (Omega-6), gesamt | 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 |
| Fettsäure C18:2 n-6 cis, cis (Linolsäure) | 0,493 g/100 g | 0.493 | 3 | 3 | |
| Fettsäure C18:2 n-7 cis 9, trans 11 (konjugierte Linolsäure) | — g/100 g | - | — | — | |
| Fettsäure C18:3 n-6 all-cis (Gamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:2 n-6 all-cis (Eicosadiensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:3 n-6 all-cis (Dihomogamma-Linolensäure) | — g/100 g | - | — | — | |
| Fettsäure C20:4 n-6 all-cis (Arachidonsäure) | — g/100 g | - | — | — | |
| Fettsäuren, sonstige | — g/100 g | - | — | — | |
| Cholesterin | 81 mg/100 g | 81 | 2 | 7 | |
| Aminosäuren, unentbehrlich, gesamt | 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 |
| Alanin | 0,706 g/100 g | 0.706 | 7 | — | |
| Arginin | 0,848 g/100 g | 0.848 | 7 | — | |
| Asparaginsäure, inklusive Asparagin | 1,758 g/100 g | 1.758 | 7 | — | |
| Cystein | 0,113 g/100 g | 0.113 | 7 | — | |
| Glutaminsäure, inklusive Glutamin | 5,463 g/100 g | 5.463 | 7 | — | |
| Glycin | 0,46 g/100 g | 0.46 | 7 | — | |
| Histidin | 0,747 g/100 g | 0.747 | 7 | — | |
| Isoleucin | 1,227 g/100 g | 1.227 | 7 | — | |
| Leucin | 2,363 g/100 g | 2.363 | 7 | — | |
| Lysin | 2,004 g/100 g | 2.004 | 7 | — | |
| Methionin | 0,623 g/100 g | 0.623 | 7 | — | |
| Phenylalanin | 1,299 g/100 g | 1.299 | 7 | — | |
| Prolin | 2,597 g/100 g | 2.597 | 7 | — | |
| Serin | 1,331 g/100 g | 1.331 | 7 | — | |
| Threonin | 0,901 g/100 g | 0.901 | 7 | — | |
| Tryptophan | 0,317 g/100 g | 0.317 | 7 | — | |
| Tyrosin | 1,411 g/100 g | 1.411 | 7 | — | |
| Valin | 1,554 g/100 g | 1.554 | 7 | — | |
| Stickstoff, gesamt | 3,677 g/100 g | 3.677 | 2 | 16 |
Datenherkunft · Referenz
Datenherkunft
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Logische Null
- Literatur
- Übernommener Wert
- Musterberechnung
Referenz
- 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.