Cheese, Brie, 50 % fidm. - Nutrition data & facts, nutritional information
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Soft, ripened cheese
Cheese, Brie, 50 % fidm.
Energy Distribution
% of total food energy
Protein, total
24.1 %
Fat, total
75.7 %
Carbohydrate, total
0.2 %
Alcohol
0 %
Refuse: 0%
Content per 100 grams
Energy
1369
kJ
Protein, total
19.8
g
total-N
3.1
g
Fat, total
27.8
g
saturated fatty acids
18
g
monounsaturated fatty acids
7.5
g
polyunsaturated fatty acids
0.8
g
Carbohydrate, total
0.2
g
carbohydrate, available
0.2
g
added sugar
0
g
dietary fibre
0
g
Alcohol
0
g
Ash
2.7
g
Moisture
49.3
g
Vitamins
Vitamin A
246
RE
retinol
236
μg
ß-carotene
122
μg
Vitamin D
0.279
μg
D3 cholecalciferol
0.279
μg
Vitamin E
0.709
aTE
alpha-tocopherol
0.709
mg
Vitamin K
0
μg
Vitamin B1, thiamin
0.05
mg
Vitamin B2, riboflavin
0.34
mg
Niacin equivalents
4.88
NE
niacin
0.38
mg
tryptophan
4.5
mg
Vitamin B6
0.235
mg
Pantothenic Acid
0.69
mg
Biotin
6
μg
Folates
90
μg
Vitamin B12
1.65
μg
Vitamin C
0
mg
Minerals
Sodium, Na
700
mg
Potassium, K
152
mg
Calcium, Ca
600
mg
Magnesium, Mg
20
mg
Phosphorus, P
380
mg
Iron, Fe
0.21
mg
Copper, Cu
0.07
mg
Zinc, Zn
2.38
mg
Iodine, I
13.8
μg
Manganese, Mn
0.048
mg
Chromium, Cr
0.25
μg
Selenium, Se
6.42
μg
Nickel, Ni
4.96
μg
Carbohydrates
Lactose
0.09
g
All sugars, total
0.09
g
Starch
0
g
Lipids
C 4:0
0.946
g
C 6:0
0.604
g
C 8:0
0.394
g
C 10:0
0.867
g
C 12:0
1.08
g
C 14:0
3.07
g
C 16:0
8.22
g
C 18:0
2.81
g
C 14:1
0.394
g
C 16:1
0.604
g
C 18:1, n-9
6.17
g
C 20:1, n-11
0.315
g
C 18:2, n-6
0.578
g
C 18:3, n-3
0.21
g
Sums lipids
Sum saturated
18
g
Sum monounsaturated
7.49
g
Sum polyunsaturated
0.788
g
Sum n-3 fatty acids
0.21
g
Sum n-6 fatty acids
0.578
g
Trans fatty acids
1.21
g
Cholesterol
Cholesterol
92
mg
Amino acids
Isoleucin
1100
mg
Leucine
1800
mg
Lysine
1600
mg
Methionine
560
mg
Cystine
71
mg
Phenylalanine
1000
mg
Tyrosine
1100
mg
Threonine
680
mg
Tryptophan
270
mg
Valine
1300
mg
Arginine
620
mg
Histidine
560
mg
Alanine
620
mg
Aspartic acid
1400
mg
Glutamic acid
3900
mg
Glycine
400
mg
Proline
2100
mg
Serine
1100
mg
© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0252