Feta
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| Feta | |
|---|---|
 | |
| Kintra o origin | Greece |
| Soorce o milk | Sheep (≥70%) an gait 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 |
| Meenerals | |
| Calcium | (49%) 493 mg |
| Sodium | (74%) 1116 mg |
| Zinc | (31%) 2.9 mg |
| |
| Percentages are approximated uisin US recommendations for adults. Source: USDA Nutrient Database | |
Feta (Greek: φέτα, féta, "slice") is a white-brined crud cheese made in Greece, the Balkans, an Turkey.
