Noruega — Matvaretabellen
Cheese, hard, Parmesan, Parmigiano Reggiano
Composición nutricional por 100 g · Other cheese.
Una referencia neutral de nutrientes — no es un consejo veterinario ni dietético.
Nutrientes (57)
| Nutriente | Valor | Unidad |
|---|---|---|
| C20:3n-6DihomoGammaLinolensyre | 0.02 | g |
| Vit A RE | 280 | RE |
| Alko | 0 | g |
| Vann | 37 | g |
| Enumet | 8.1 | g |
| Cu | 0.84 | mg |
| C18:3n-3AlfaLinolensyre | 0.2 | g |
| Fett | 32.2 | g |
| NIAEQ | 7.3 | mg |
| NaCl | 1.3 | g |
| Sukker | 0 | g |
| Omega-6 | 1 | g |
| I | 50 | µg |
| SUGAN | 0 | g |
| Karbo | 0 | g |
| C12:0Laurinsyre | 1.1 | g |
| Vit D | 0.2 | µg |
| Flerum | 1.3 | g |
| C18:2n-6Linolsyre | 1 | g |
| Se | 23 | µg |
| C20:3n-3Eikosatriensyre | 0 | g |
| Mono+Di | 0 | g |
| Vit B2 | 0.27 | mg |
| Vit B12 | 1.3 | µg |
| Zn | 4.4 | mg |
| C20:5n-3Eikosapentaensyre | 0 | g |
| Vit C | 0 | mg |
| Folat | 12 | µg |
| C22:5n-3Dokosapentaensyre | 0 | g |
| Vit B1 | 0 | mg |
| C22:6n-3Dokosaheksaensyre | 0 | g |
| B-karo | 28 | µg |
| P | 590 | mg |
| C16:1 | 0.5 | g |
| Ca | 840 | mg |
| Niacin | 0.06 | mg |
| Vit E | 0.6 | mg-ATE |
| Protein | 31.1 | g |
| C16:0Palmitinsyre | 9.7 | g |
| Mg | 35 | mg |
| Fe | 0.1 | mg |
| C20:4n-6Arakidonsyre | 0.1 | g |
| Vit B6 | 0.76 | mg |
| Trans | 1.1 | g |
| Vit A | 278 | RAE |
| Fiber | 0 | g |
| Mettet | 20.7 | g |
| Kolest | 97 | mg |
| Na | 510 | mg |
| C18:0Stearinsyre | 2.9 | g |
| K | 87 | mg |
| Omega-3 | 0.2 | g |
| C18:1 | 7.1 | g |
| Retinol | 276 | µg |
| C20:4n-3Eikosatetraensyre | 0 | g |
| Stivel | 0 | g |
| C14:0Myristinsyre | 3.7 | g |
| BIOT | — | |
| XYLTL | — | |
| ZEA | — | |
| VITK1D | — | |
| VITK1 | — | |
| LUTN | — | |
| CHOCALOH | — | |
| MK10 | — | |
| MK7 | — | |
| MANTL | — | |
| CARTA | — | |
| CHOLN | — | |
| MK6 | — | |
| MK5 | — | |
| CRYPXA | — | |
| ERGSTROH | — | |
| FD | — | |
| POLYL | — | |
| GLUS | — | |
| CAROTENS | — | |
| MALS | — | |
| SORTL | — | |
| VITK | — | |
| ERGSTR | — | |
| SUCS | — | |
| MK8 | — | |
| INOTL | — | |
| LACTL | — | |
| GALS | — | |
| MO | — | |
| MK4 | — | |
| MK13 | — | |
| MK12 | — | |
| CRYPXB | — | |
| MK11 | — | |
| FRUS | — | |
| VITK2 | — | |
| ISOMALT | — | |
| MK9 | — | |
| LACS | — | |
| CHOCAL | — | |
| LYCPN | — | |
| ERGCAL | — |
Fuente
Matvaretabellen — Norwegian Food Safety Authority (Mattilsynet) (NLOD 2.0). Código de alimento 01.200. Fuente original.
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