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Nutritional
characteristics
- Water: 42%
- Fats: 28% of which (47% d.s.) include 30% unsaturated fatty
acids and 58% saturated fatty acids
a preponderance of short- and medium-chain fatty acids (more or
less equivalent to 14 atoms of Carbon), with low fusion point,
therefore not responsible for the cholesterol-genic effect. Palmitic
acid (C 16), considered the principle responsible factor for the
cholesterol-genic effect, determines a cholesterol value in the
Fontina equivalent to 80 mg/100g - not high, similar in fact to
those levels found in lean meat and less than in eggs and offal.
In addition its quantity diminishes in the Fontina of the high
pastures because of the strong differences in the food of the
cows which in turn condition the quality of the milk.
- Protein: 28% natural state
- Mineral salts: 4.2% natural state
- Calcium phosphorus. The 1:1 relationship is considered the most
favourable for a correct homeostasis of calcium in the organism
and therefore an optimization of the absorption of Calcium introduced
with the diet: 100g of Fontina a day gives the body its average
daily needs which are particularly important for growth, during
pregnancy and breast feeding and for preventing osteoporosis.
- Milk enzymes: cfu/g x 1000, 188.437 comparable with yoghurt
(cfu=colony forming unit)
- Vitamin A: 227.7 mg/100g, a sizeable quantity, equivalent to
1/3 of the recommended daily allowance.
- Sodium: 681.83 mg/100g, not particularly high compared to other
cheeses or everyday foods such as bread which contains around
500mg/100g.
| Nutritional values |
Average values per 100g |
| Energy value: |
360 K cal – 1495 kJ |
| Protein: |
27 g |
| Carbohydrates: |
0 g |
| Fats: |
28g including 19.6g
saturated fats |
| Monounsaturated fats: |
7.4 g |
| Polyunsaturated fats:
|
1.0 g |
| Vitamin A: |
200 mcg (25%
of R.D.A.) |
| Calcium: |
700 mg (87.5%
of R.D.A.) |
| Phosphorous: |
540 mg (67.5%
of R.D.A.) |
| RDA=
Recommended Daily Allowance |
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