Why is Solsabor healthier than 48+-cheese?
Solsabor has 40% less fat than 48+-cheese. Vegetable oil replaces one-third of the remaining fats in the product. Vegetable oil is an important source of polyunsaturated fatty acid, linolic acid and vitamin E.
The higher percentage of polyunsaturated fatty acid means that Solsabor has a lower percentage of 'bad' saturated fat and a higher percentage of 'good' unsaturated fat. Solsabor is therefore a healthy alternative for 48+-cheese.
Solsabor does not differ much in taste from a 48+-cheese. However, the percentage of fat and fatty acid ratios are totally different:
| Solsabor (per 100 grams) |
48+ -cheese (per 100 grams) |
| 280 kcal |
370 kcal |
| 18g total fat |
31g total fat |
| 8,8g saturated fats |
20g saturated fat |
| 4,4g polyunsaturated fats |
0,8g polyunsaturated fats |
| 35,8 mg cholesterol |
98 mg cholesterol |
|
The composition of Solsabor
Ingredients: pasteurized milk, vegetable oil 6% (=30% of the total fat) sodium salt, lactic acid, coagulant, natural annatto dyes.
Nutrition values per 100 grams:
 |
| Energy: 1179 kJ / 280 kcal |
| Total proteins: 30,6 g |
| - of which: vegetable 0,0 g |
| - of which: animal 30,6 g |
Total digestible
carbohydrates: 0,1 g |
| Total fat:18,0 g |
| - of which: saturated fats 8,8 g |
| - of which: simple unsaturated 4,8 g |
| - of which: polyunsaturated 4,4 g |
| - of which: linolic acid 4,2 g |
| - of which: cholesterol 35,3 mg |
| Sodium: 770 mg |
| Potassium: 80 mg |
|
