dairy
Akkawi
Akkawi is a dairy. It is of dairy origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asNabulsi cheese (A related brined white cheese, traditionally studded with mahleb and mastic, that is firmer and saltier than akkawi and is soaked longer to shed its salt before use.)
Unsalted, soaked · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 280 kcal |
| Protein | 27.5 g |
| Carbohydrate | 3.1 g |
| of which sugars | 1.2 g |
| Fibre | 0 g |
| Fat | 17.1 g |
| of which saturates | 10.9 g |
| Monounsaturated fat | 4.8 g |
| Polyunsaturated fat | 0.5 g |
| Cholesterol | 54 mg |
| Sodium | 16 mg |
| Potassium | 95 mg |
| Calcium | 731 mg |
| Iron | 0.3 mg |
| Magnesium | 26 mg |
| Phosphorus | 524 mg |
| Zinc | 3.1 mg |
| Copper | 0 mg |
| Selenium | 15.7 µg |
| Vitamin A | 137 µg |
| Vitamin C | 0 mg |
| Vitamin D | 0.3 µg |
| Vitamin E | 0.1 mg |
| Vitamin K | 1.8 µg |
| Thiamin | 0 mg |
| Riboflavin | 0.3 mg |
| Niacin | 0.1 mg |
| Vitamin B6 | 0.1 mg |
| Folate | 9 µg |
| Vitamin B12 | 0.9 µg |
| Choline | 18.4 mg |
USDA FDC SR Legacy record 167735. USDA has no record for akkawi. This is its record for low-sodium mozzarella, the closest published profile to a mild, semi-soft white brined cheese once soaked to shed most of its salt. Density measured.