Cheese, Brie, 60 % fidm. - Nutrition data & facts, nutritional informationHome » Cheese and cheese products » Soft, ripened cheese

Cheese, Brie, 60 % fidm.

	Energy Distribution % of total food energy
	Protein, total	18.8 %
	Fat, total	81 %
	Carbohydrate, total	0.2 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	1542	kJ
Protein, total	17.4	g
total-N	2.7	g
Fat, total	33.6	g
saturated fatty acids	21.8	g
monounsaturated fatty acids	9	g
polyunsaturated fatty acids	1	g
Carbohydrate, total	0.2	g
carbohydrate, available	0.2	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	3	g
Moisture	45.8	g

Vitamins
Vitamin A	298	RE
retinol	286	μg
ß-carotene	148	μg
Vitamin D	0.326	μg
D3 cholecalciferol	0.326	μg
Vitamin E	0.857	aTE
alpha-tocopherol	0.857	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.05	mg
Vitamin B2, riboflavin	0.34	mg
Niacin equivalents	4.38	NE
niacin	0.38	mg
tryptophan	4	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	5.8	μg
Nickel, Ni	4.96	μg

Carbohydrates
Lactose	0.1	g
All sugars, total	0.1	g
Starch	0	g

Lipids
C 4:0	1.14	g
C 6:0	0.73	g
C 8:0	0.476	g
C 10:0	1.05	g
C 12:0	1.3	g
C 14:0	3.72	g
C 16:0	9.94	g
C 18:0	3.4	g
C 14:1	0.476	g
C 16:1	0.73	g
C 18:1, n-9	7.46	g
C 20:1, n-11	0.381	g
C 18:2, n-6	0.699	g
C 18:3, n-3	0.254	g

Sums lipids
Sum saturated	21.8	g
Sum monounsaturated	9.05	g
Sum polyunsaturated	0.953	g
Sum n-3 fatty acids	0.254	g
Sum n-6 fatty acids	0.699	g
Trans fatty acids	1.46	g

Cholesterol
Cholesterol	111	mg

Amino acids
Isoleucin	950	mg
Leucine	1600	mg
Lysine	1400	mg
Methionine	490	mg
Cystine	63	mg
Phenylalanine	900	mg
Tyrosine	950	mg
Threonine	600	mg
Tryptophan	240	mg
Valine	1200	mg
Arginine	550	mg
Histidine	490	mg
Alanine	550	mg
Aspartic acid	1200	mg
Glutamic acid	3400	mg
Glycine	360	mg
Proline	1800	mg
Serine	980	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0759