Further reading
HOLLAND, B., UNWIN, I.D. and BUSS, D.H. (1989). Milk Products and Eggs: The Fourth Supplement to McCance and Widdowson's The Composition of Foods, 4th edn, Royal Society of Chemistry/Ministry of Agriculture, Fisheries and Food, Cambridge, UK.
|
Cheese type |
Retinol |
Carotene |
Vitamin D |
Vitamin E |
Thiamine |
Riboflavin |
Niacin |
Vitamin B6 |
Vitamin B12 |
Folate |
Pantothenate |
Biotin |
|
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) |
(mg) | |
|
Brie |
285 |
210 |
0.20 |
0.84 |
0.04 |
0.43 |
0.43 |
0.15 |
1.2 |
58 |
0.35 |
5.6 |
|
Caerphilly |
315 |
210 |
0.24 |
0.78 |
0.03 |
0.47 |
0.11 |
0.11 |
1.1 |
50 |
0.29 |
3.5 |
|
Camembert |
230 |
315 |
0.18 |
0.65 |
0.05 |
0.52 |
0.96 |
0.22 |
1.1 |
102 |
0.36 |
7.6 |
|
Cheddar |
325 |
225 |
0.26 |
0.53 |
0.03 |
0.40 |
0.07 |
0.10 |
1.1 |
33 |
0.36 |
3.0 |
|
(normal) | ||||||||||||
|
Cheddar |
165 |
100 |
0.11 |
0.39 |
0.03 |
0.53 |
0.09 |
0.13 |
1.3 |
56 |
0.51 |
3.8 |
|
(reduced fat) | ||||||||||||
|
Cheshire |
350 |
220 |
0.24 |
0.70 |
0.03 |
0.48 |
0.11 |
0.09 |
0.9 |
40 |
0.31 |
4.0 |
|
Cottage cheese |
44 |
10 |
0.03 |
0.08 |
0.03 |
0.26 |
0.13 |
0.08 |
0.7 |
27 |
0.40 |
3.0 |
|
Cream cheese |
385 |
220 |
0.27 |
1.0 |
0.03 |
0.13 |
0.06 |
0.04 |
0.3 |
11 |
0.27 |
1.6 |
|
Danish blue |
280 |
250 |
0.23 |
0.76 |
0.03 |
0.41 |
0.48 |
0.12 |
1.0 |
50 |
0.53 |
2.7 |
|
Edam |
175 |
150 |
0.19 |
0.48 |
0.03 |
0.35 |
0.07 |
0.0 |
2.1 |
40 |
0.38 |
1.8 |
|
Emmental |
320 |
140 |
N |
0.44 |
0.05 |
0.35 |
0.10 |
0.09 |
2.0 |
20 |
0.40 |
3.0 |
|
Feta |
220 |
33 |
0.50 |
0.37 |
0.04 |
0.21 |
0.19 |
0.07 |
1.1 |
23 |
0.36 |
2.4 |
|
Fromage frais |
100 |
Tr |
0.05 |
0.02 |
0.04 |
0.40 |
0.13 |
0.10 |
1.4 |
15 |
N |
N |
|
Gouda |
245 |
145 |
0.24 |
0.53 |
0.03 |
0.30 |
0.05 |
0.08 |
1.7 |
43 |
0.32 |
1.4 |
|
Gruyere |
325 |
225 |
0.25 |
0.58 |
0.03 |
0.39 |
0.04 |
0.11 |
1.6 |
12 |
0.35 |
1.5 |
|
Mozzarella |
240 |
170 |
0.16 |
0.33 |
0.03 |
0.31 |
0.08 |
0.09 |
2.1 |
19 |
0.25 |
2.2 |
|
Parmesan |
345 |
210 |
0.25 |
0.70 |
0.03 |
0.44 |
0.12 |
0.13 |
1.9 |
12 |
0.43 |
3.3 |
|
Processed |
270 |
95 |
0.21 |
0.55 |
0.03 |
0.28 |
0.10 |
0.08 |
0.9 |
18 |
0.31 |
2.3 |
|
cheese* | ||||||||||||
|
Ricotta |
185 |
92 |
N |
0.03 |
0.02 |
0.19 |
0.09 |
0.03 |
0.3 |
N |
N |
N |
|
Roquefort |
295 |
10 |
N |
0.55 |
0.04 |
0.65 |
0.57 |
0.09 |
0.4 |
45 |
0.50 |
2.3 |
|
Stilton |
355 |
185 |
0.27 |
0.61 |
0.03 |
0.43 |
0.49 |
0.16 |
1.0 |
77 |
0.71 |
3.6 |
N = The nutrient is present in significant quantities but there is not reliable information on the amount. Tr = Trace. * Type not specified.
N = The nutrient is present in significant quantities but there is not reliable information on the amount. Tr = Trace. * Type not specified.
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