Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 264 kCal | 1684 kCal | 15.7% | 5.9% | 638 g |
| Proteins | 18.52 g | 76 g | 24.4% | 9.2% | 410 g |
| Fats | 21.08 g | 56 g | 37.6% | 14.2% | 266 g |
| Water | 60.75 g | 2273 g | 2.7% | 1% | 3742 g |
| Ash | 1.58 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 288 μg | 900 μg | 32% | 12.1% | 313 g |
| Retinol | 0.283 mg | ~ | |||
| beta Carotene | 0.054 mg | 5 mg | 1.1% | 0.4% | 9259 g |
| Vitamin B1, thiamine | 0.07 mg | 1.5 mg | 4.7% | 1.8% | 2143 g |
| Vitamin B2, riboflavin | 0.38 mg | 1.8 mg | 21.1% | 8% | 474 g |
| Vitamin B4, choline | 15.4 mg | 500 mg | 3.1% | 1.2% | 3247 g |
| Vitamin B5, pantothenic | 0.68 mg | 5 mg | 13.6% | 5.2% | 735 g |
| Vitamin B6, pyridoxine | 0.25 mg | 2 mg | 12.5% | 4.7% | 800 g |
| Vitamin B9, folate | 12 μg | 400 μg | 3% | 1.1% | 3333 g |
| Vitamin B12, cobalamin | 0.19 μg | 3 μg | 6.3% | 2.4% | 1579 g |
| Vitamin D, calciferol | 0.4 μg | 10 μg | 4% | 1.5% | 2500 g |
| Vitamin D3, cholecalciferol | 0.4 μg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.18 mg | 15 mg | 1.2% | 0.5% | 8333 g |
| Vitamin K, phylloquinone | 1.8 μg | 120 μg | 1.5% | 0.6% | 6667 g |
| Vitamin PP, NE | 0.43 mg | 20 mg | 2.2% | 0.8% | 4651 g |
| Macronutrients | |||||
| Potassium, K | 26 mg | 2500 mg | 1% | 0.4% | 9615 g |
| Calcium, Ca | 140 mg | 1000 mg | 14% | 5.3% | 714 g |
| Magnesium, Mg | 16 mg | 400 mg | 4% | 1.5% | 2500 g |
| Sodium, Na | 459 mg | 1300 mg | 35.3% | 13.4% | 283 g |
| Sulfur, S | 185.2 mg | 1000 mg | 18.5% | 7% | 540 g |
| Phosphorus, P | 256 mg | 800 mg | 32% | 12.1% | 313 g |
| Trace Elements | |||||
| Iron, Fe | 1.9 mg | 18 mg | 10.6% | 4% | 947 g |
| Manganese, Mn | 0.1 mg | 2 mg | 5% | 1.9% | 2000 g |
| Copper, Cu | 732 μg | 1000 μg | 73.2% | 27.7% | 137 g |
| Selenium, Se | 2.8 μg | 55 μg | 5.1% | 1.9% | 1964 g |
| Zinc, Zn | 0.92 mg | 12 mg | 7.7% | 2.9% | 1304 g |
| Essential Amino Acids | |||||
| Arginine * | 0.549 g | ~ | |||
| valine | 1.274 g | ~ | |||
| Histidine * | 0.505 g | ~ | |||
| Isoleucine | 0.766 g | ~ | |||
| leucine | 1.597 g | ~ | |||
| lysine | 1.33 g | ~ | |||
| methionine | 0.494 g | ~ | |||
| threonine | 0.691 g | ~ | |||
| tryptophan | 0.195 g | ~ | |||
| phenylalanine | 0.737 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.319 g | ~ | |||
| Aspartic acid | 0.92 g | ~ | |||
| glycine | 0.209 g | ~ | |||
| Glutamic acid | 3.452 g | ~ | |||
| Proline | 2.241 g | ~ | |||
| serine | 0.711 g | ~ | |||
| tyrosine | 0.723 g | ~ | |||
| Cysteine | 0.084 g | ~ | |||
| Sterols | |||||
| Cholesterol | 46 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 14.575 g | max 18.7 г | |||
| 4: 0 Oily | 1.057 g | ~ | |||
| 6: 0 Nylon | 0.463 g | ~ | |||
| 8: 0 Caprylic | 0.569 g | ~ | |||
| 10: 0 Capric | 2.033 g | ~ | |||
| 12: 0 Lauric | 0.931 g | ~ | |||
| 14: 0 Myristic | 2.137 g | ~ | |||
| 16: 0 Palmitic | 5.515 g | ~ | |||
| 18: 0 Stearin | 1.87 g | ~ | |||
| Monounsaturated fatty acids | 4.807 g | min 16.8 г | 28.6% | 10.8% | |
| 16: 1 Palmitoleic | 0.501 g | ~ | |||
| 18: 1 Olein (omega-9) | 4.307 g | ~ | |||
| Polyunsaturated fatty acids | 0.501 g | from 11.2 to 20.6 | 4.5% | 1.7% | |
| 18: 2 Linoleic | 0.501 g | ~ | |||
| Omega-6 fatty acids | 0.501 g | from 4.7 to 16.8 | 10.7% | 4.1% |
The energy value is 264 kcal.
- oz = 28.35 g (74.8 kCal)
Soft goat cheese, mdzh 54% dry in-ve rich in vitamins and minerals such as: vitamin A – 32%, vitamin B2 – 21,1%, vitamin B5 – 13,6%, vitamin B6 – 12,5%, calcium – 14%, phosphorus – 32%, copper – 73,2%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Tags: calorie content 264 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Goat milk cheese soft, mdzh. 54% dry in-ve, calories, nutrients, useful properties Cheese from goat’s milk is soft, mdzh. 54% dry in-ve