The Application of Raw Chickpeas and Nuts in the Development of Plant-Based Cheese Snack: Ideal Nutrition and Texture Properties

Table 2

The results of the nutrition test.

Item	Cheese sample	PBC sample	Fermented PBC sample
Energy (kJ/100 g)
Protein (g/100 g)
Fat (g/100 g)
Carbohydrates (g/100 g)
Dietary fiber (g/100 g)	N/A
Cholesterol (mg/100 g)
Ca (mg/kg)
P (mg/100 g)
K (mg/100 g)
Na (mg/100 g)