| Name↕ | Carb↕ | of which Sugars↕ | Fat↕ | of which Sat.↕ | Pro↕ | Fiber↕ | Salt↕ | Ca (mg)↕ | Brand | Kcal↕ |
|---|
💡 Carbs: in aged cheese, close to zero (the lactose is transformed during aging). In fresh cheese and other dairy, they are still there (residual lactose).
🧀 Realistic serving: a serving of cheese is closer to 30g than 100g, unlike a yogurt or skyr, usually eaten by the whole cup (125g). Adjust the serving above to compare.
🥚 Eggs: the yolk holds nearly all the cholesterol (about 370mg in a whole egg, against almost 0 in the white). It has no column here; the meat table keeps the comparison with liver.
ℹ️ Sources: generic values from the CIQUAL table (ANSES) for cheese; real label values for yogurt and skyr (see the Brand column).