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.

Table 1 Vitamin content of selected cheeses, per 100 g (Holland et al., 1989)

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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