Cheese is a provider of some minerals although levels vary between and within the different varieties for similar reasons to vitamin content.
Calcium
Calcium is essential for healthy bones and teeth amongst other functions and cheese - like all dairy products - is a provider of bioavailable (easily absorbed) calcium.
The calcium content of different cheeses depends upon the manufacturing processes and the specific variety of cheese.
Cheeses made with a coagulating enzyme e.g. cheddar, tend to contain most of the calcium within the curd that remains after extraction of the whey:
For example, 1 portion of regular cheddar cheese (30g) will provide an average adult (19-50 years old) with 32% of their recommended daily requirement for calcium.
Cheeses coagulated by lactic acid alone - i.e. without a coagulating enzyme e.g. cottage or cream cheeses - tend to be lower in calcium.
For example, 1 portion (40g) of regular cottage cheese will provide an average adult (19-50 years old) with approximately 7% of the recommended daily requirement for calcium.
Phosphorus
Phosphorus is also required for healthy bones and teeth and for energy production and normal tissue growth.
Most cheeses provide good amounts of phosphorus and although the content varies between different varieties - for the same reasons as calcium - 1 portion (30g) of regular cheddar cheese will provide 28% of the recommended daily requirement for an adult aged 19-50 years old.
Iodine
Iodine is essential for the functioning of hormones such as thyroxine produced by the thyroid gland. These hormones regulate the rate of metabolism (how quickly the body burns energy and the rate of growth).
Cheese provides small amounts of iodine, with 1 portion (30g) of regular cheddar cheese providing 6% of the recommended daily requirement for an adult aged 19-50 years old and 15% of the recommended daily requirement for a child aged 6 years.
Others
Cheese also provides small but appreciable amounts of other minerals including magnesium and zinc.
Sodium
Sodium in the form of sodium chloride (or salt) is added to cheeses in order to preserve them and to bring out the flavour.
The sodium content of cheese varies between the different varieties depending on the amount of salt added by the manufacturers.
Consumption of salt is high in the UK and we are advised to reduce our salt intake to protect ourselves against conditions such as high blood pressure and cardiovascular disease.
For this reason cheese is often criticised, as it is relatively high in salt, however many reduced sodium/salt varieties are now available on the market. In addition, UK dairies are currently working with the government to reduce the salt content of standard cheeses.
It is also important to remember that cheese is a good provider of numerous other nutrients essential to health and if eaten in the correct portion sizes is more beneficial to health than it is harmful.
For more information why not look at the nutritional composition of cheese?
