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Feta

BLS 4.0 food: Feta min. 45 % fat in dry matter (Feta mind. 45 % Fett i. Tr.), code M012200 · cross-reference USDA FDC #173420

Per portion (30 g)

85.2 kcalenergy

4.7 gprotein

0 gfibre

7.2 gfat

0 gcarbohydrate

Verified benefits — authorised EU health claims

Feta meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.

Protein contributes to a growth in muscle mass.

✓ 22 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of muscle mass.

✓ 22 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Protein contributes to the maintenance of normal bones.

✓ 22 % of energy from protein; condition for "source of protein": at least 12 %.

EUR-Lex EU Commission

Vitamin A contributes to normal iron metabolism.

✓ 275 µg per 100 g = 34 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal mucous membranes.

✓ 275 µg per 100 g = 34 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the maintenance of normal skin.

✓ 275 µg per 100 g = 34 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Show 32 more authorised claims

Vitamin A contributes to the maintenance of normal vision.

✓ 275 µg per 100 g = 34 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin A contributes to the normal function of the immune system.

✓ 275 µg per 100 g = 34 % of the EU NRV (800 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to normal blood clotting.

✓ 31.7 µg per 100 g = 42 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin K contributes to the maintenance of normal bones.

✓ 31.7 µg per 100 g = 42 % of the EU NRV (75 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to normal energy-yielding metabolism.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal red blood cells.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal skin.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the maintenance of normal vision.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the normal metabolism of iron.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Riboflavin contributes to the reduction of tiredness and fatigue.

✓ 0.43 mg per 100 g = 31 % of the EU NRV (1.4 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal energy-yielding metabolism.

✓ 4.1 mg per 100 g = 26 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to normal psychological function.

✓ 4.1 mg per 100 g = 26 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the maintenance of normal skin.

✓ 4.1 mg per 100 g = 26 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Niacin contributes to the reduction of tiredness and fatigue.

✓ 4.1 mg per 100 g = 26 % of the EU NRV (16 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal functioning of the nervous system.

✓ 0.44 µg per 100 g = 18 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal psychological function.

✓ 0.44 µg per 100 g = 18 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to normal red blood cell formation.

✓ 0.44 µg per 100 g = 18 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the normal function of the immune system.

✓ 0.44 µg per 100 g = 18 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Vitamin B12 contributes to the reduction of tiredness and fatigue.

✓ 0.44 µg per 100 g = 18 % of the EU NRV (2.5 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal bones.

✓ 248 mg per 100 g = 31 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium is needed for the maintenance of normal teeth.

✓ 248 mg per 100 g = 31 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal muscle function.

✓ 248 mg per 100 g = 31 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Calcium contributes to normal blood clotting.

✓ 248 mg per 100 g = 31 % of the EU NRV (800 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Phosphorus contributes to the maintenance of normal bones.

✓ 223 mg per 100 g = 32 % of the EU NRV (700 mg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to normal spermatogenesis.

✓ 15 µg per 100 g = 27 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal hair.

✓ 15 µg per 100 g = 27 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the maintenance of normal nails.

✓ 15 µg per 100 g = 27 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal function of the immune system.

✓ 15 µg per 100 g = 27 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Selenium contributes to the normal thyroid function.

✓ 15 µg per 100 g = 27 % of the EU NRV (55 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Iodine contributes to normal cognitive function.

✓ 78 µg per 100 g = 52 % of the EU NRV (150 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Iodine contributes to the normal production of thyroid hormones and normal thyroid function.

✓ 78 µg per 100 g = 52 % of the EU NRV (150 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Iodine contributes to the maintenance of normal skin.

✓ 78 µg per 100 g = 52 % of the EU NRV (150 µg); condition: at least 15 %.

EUR-Lex EU Commission NIH ODS

Goals this food supports

⚖️ Lose weight 💪 Build & keep muscle 💞 Sexual health & fertility 🧠 Strong brain & focus 🙂 Mood & psychological function ⚡ More energy, less tiredness 🦴 Strong bones & teeth 🛡️ Immune system ✨ Healthy skin 💇 Hair & nails 👁️ Eyes & vision 🩸 Healthy blood & iron 🌱 Long life & healthy ageing 🦋 Thyroid function

Full nutrient profile

Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).

Energy & macronutrients

Nutrient	per 100 g	per 30 g	%NRV	Origin
Energy	284 kcal	85.2 kcal		BLS `ENERCC` · Calculated by formula
Protein	15.7 g	4.7 g		BLS `PROT625` · Laboratory analysis
Fat	24.1 g	7.2 g		BLS `FAT` · Laboratory analysis
Carbohydrate (available)	0 g	0 g		BLS `CHO` · Calculated by formula
Sugars (total)	0 g	0 g		BLS `SUGAR` · Calculated by formula
starch	0 g	0 g		BLS `STARCH` · Logische Null
fibreSoluble	0 g	0 g		BLS `FIBSOL` · Musterberechnung
Water	55.4 g	16.6 g		BLS `WATER` · Laboratory analysis
Salt	2.4 g	0.72 g		BLS `NACL` · Calculated by formula

Fats & fatty acids

Nutrient	per 100 g	per 30 g	%NRV	Origin
Saturated fat	16.1 g	4.8 g		BLS `FASAT` · Calculated by formula
Monounsaturated fat	5.1 g	1.5 g		BLS `FAMS` · Calculated by formula
Polyunsaturated fat	1.1 g	0.33 g		BLS `FAPU` · Calculated by formula
Omega-3 fatty acids (total)	0.24 g	0.07 g		BLS `FAPUN3` · Calculated by formula
Alpha-linolenic acid (ALA, omega-3)	0.18 g	0.05 g		BLS `F18:3CN3` · Laboratory analysis
EPA	17 mg	5.1 mg		BLS `F20:5CN3` · Laboratory analysis
DHA	12 mg	3.6 mg		BLS `F22:6CN3` · Laboratory analysis
EPA + DHA (long-chain omega-3)	29 mg	8.7 mg		BLS
omega6	0.64 g	0.19 g		BLS `FAPUN6` · Calculated by formula
Linoleic acid (omega-6)	0.57 g	0.17 g		BLS `F18:2CN6` · Laboratory analysis
Oleic acid	4.8 g	1.4 g		BLS `F18:1CN9` · Laboratory analysis
Cholesterol	69.3 mg	20.8 mg		BLS `CHORL` · Laboratory analysis

Vitamins

Nutrient	per 100 g	per 30 g	%NRV	Origin
Vitamin A	275 µg	82.6 µg	34 %	BLS `VITAA` · Calculated by formula
Vitamin D	0 µg	0 µg	0 %	BLS `VITD` · Calculated by formula
Vitamin E	0.8 mg	0.24 mg	7 %	BLS `VITE` · Laboratory analysis
Vitamin K	31.7 µg	9.5 µg	42 %	BLS `VITK` · Calculated by formula
Riboflavin (vitamin B2)	0.43 mg	0.13 mg	31 %	BLS `RIBF` · Laboratory analysis
Niacin (vitamin B3)	4.1 mg	1.2 mg	26 %	BLS `NIAEQ` · Calculated by formula
Pantothenic acid (vitamin B5)	0.36 mg	0.11 mg	6 %	BLS `PANTAC` · Other nutrient database reference Public Health England; McCance and Widdowson& 39;s The Composition of Foods Integrated Dataset; 2021
Biotin	2.3 µg	0.69 µg	5 %	BLS `BIOT` · Übernommener Wert
Folate	21 µg	6.3 µg	11 %	BLS `FOL` · Calculated by formula
Vitamin B12	0.44 µg	0.13 µg	18 %	BLS `VITB12` · Laboratory analysis
Choline	15.4 mg	4.6 mg		USDA FDC 173420

Minerals & trace elements

Nutrient	per 100 g	per 30 g	%NRV	Origin
Sodium	957 mg	287 mg		BLS `NA` · Laboratory analysis
Potassium	57 mg	17.1 mg	3 %	BLS `K` · Laboratory analysis
Calcium	248 mg	74.4 mg	31 %	BLS `CA` · Laboratory analysis
Magnesium	16.8 mg	5 mg	4 %	BLS `MG` · Laboratory analysis
Phosphorus	223 mg	66.9 mg	32 %	BLS `P` · Laboratory analysis
Iron	0.14 mg	0.04 mg	1 %	BLS `FE` · Laboratory analysis
Zinc	1 mg	0.31 mg	10 %	BLS `ZN` · Laboratory analysis
Iodine	78 µg	23.4 µg	52 %	BLS `ID` · Laboratory analysis
Selenium	15 µg	4.5 µg	27 %	USDA FDC 173420
Copper	0.06 mg	0.02 mg	6 %	BLS `CU` · Aggregated from several sources reference Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
Manganese	0.04 mg	0.01 mg	2 %	BLS `MN` · Aggregated from several sources reference US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
fluoride	0.11 mg	0.03 mg		BLS `FD` · Other nutrient database reference Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992

Essential amino acids

Nutrient	per 100 g	per 30 g	%NRV	Origin
Histidine	0.48 g	0.14 g		BLS `HIS` · Laboratory analysis
Isoleucine	0.82 g	0.25 g		BLS `ILE` · Laboratory analysis
Leucine	1.7 g	0.5 g		BLS `LEU` · Laboratory analysis
Lysine	1.4 g	0.41 g		BLS `LYS` · Laboratory analysis
Methionine	0.43 g	0.13 g		BLS `MET` · Laboratory analysis
Phenylalanine	0.89 g	0.27 g		BLS `PHE` · Laboratory analysis
Threonine	0.7 g	0.21 g		BLS `THR` · Laboratory analysis
Tryptophan	0.23 g	0.07 g		BLS `TRP` · Laboratory analysis
Valine	1.1 g	0.34 g		BLS `VAL` · Laboratory analysis

Sources

Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
FoodData Central — USDA Agricultural Research Service
Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
EU Register of nutrition and health claims made on foods — European Commission
Vitamin A — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin K — fact sheet for health professionals — NIH Office of Dietary Supplements
Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements
Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
Iodine — fact sheet for health professionals — NIH Office of Dietary Supplements

Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.

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