 |
As
milk is the main ingredient of cheese, the nutrients are very
similar - 25g of hard cheese contains as much protein and calcium
as 200ml of milk. Cheese is therefore an excellent source of
calcium, protein and vitamin A and riboflavin (vitamin B2).
The calcium in cheese is well absorbed by the body where it
helps with the development and maintenance of strong bones and
teeth. Vitamin A contributes to healthy skin and promotes vision
in dim light, while riboflavin helps convert fat and carbohydrate
into energy. The main protein in cheese is casein. This is a
high quality protein containing all the essential amino acids
in approximately the right proportions our bodies require. Cheese
is also a good source of dietary zinc, phosphorus, magnesium
and vitamin D. The energy in cheese is provided by protein and
fat.
The amount of fat in cheese varies enormously and there are
strict regulations on the maximum percentage of water and the
minimum amount of fat in the main varieties of cheese produced
in the UK. The following table gives an example of the nutritional
composition of Cheddar, Cheshire and Wensleydale cheese:
|
Composition of Hard Cheeses
|
|
NUTRIENT
|
GRAMS PER 100g
|
| |
Cheddar
|
Cheshire
|
Wensleydale
|
|
Total
fat
(of which
saturates)
Protein
Carbohydrate
Calcium
mg
Vitamin
A m g
Riboflavin
(VITB2) mg
Vitamin
D m g
Energy
Kilocalories
(Kilojoules
per 100g)
|
34.4
21.7
25.0
0.1
736
336
0.42
0.26
410
(1700)
|
31.4
19.6
23.5
0.1
560
387
0.48
0.24
377
(1563)
|
31.5
19.7
22.8
0.1
560
318
0.46
0.24
375
(1555)
|
|
