Feta
| Feta | |
|---|---|
 |
|
| Kintra o origin | Greece |
| Soorce o milk | Sheep (≥70%) an goat per PDO; seemilar cheeses mey contain cou or buffalo milk |
| Pasteurised | Depends on variety |
| Textur | Depends on variety |
| Agin time | min. 3 months |
| Certification | PDO, 2002 |
 Relatit media on Wikimedia Commons |
|
| Nutreetional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,103 kJ (264 kcal) |
|
4 g
|
|
|
21 g
|
|
|
14 g
|
|
| Vitamins | |
| Vitamin A | 422 IU |
| Riboflavin (B2) |
(70%)
0.84 mg |
| Pantothenic acid (B5) |
(19%)
0.97 mg |
| Vitamin B6 |
(32%)
0.42 mg |
| Vitamin B12 |
(71%)
1.7 μg |
| Minerals | |
| Calcium |
(49%)
493 mg |
| Sodium |
(74%)
1116 mg |
| Zinc |
(31%)
2.9 mg |
|
|
| Percentages are roughly approximated uisin US recommendations for adults. Source: USDA Nutrient Database |
|
Feta (Greek: φέτα, féta, "slice") is a white-brined curd cheese made in Greece, the Balkans, an Turkey.
