Cheese, roquefort
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.6 MG | 45% | |
| Niacin | 0.7 MG | 5% | |
| Pantothenic acid | 1.7 MG | 35% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 49 UG | 12% | |
| Vitamin B-12 | 0.6 UG | 27% | |
| Vitamin A, RAE | 294 UG | 33% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 662 MG | 51% | |
| Iron, Fe | 0.6 MG | 3% | |
| Magnesium, Mg | 30 MG | 7% | |
| Phosphorus, P | 392 MG | 31% | |
| Potassium, K | 91 MG | 2% | |
| Sodium, Na | 1,809 MG | 79% | |
| Zinc, Zn | 2.1 MG | 19% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 14.5 UG | 26% |
Nutrition Highlights
- Excellent source of protein with 21.5g per 100g, great for muscle building and recovery.
- Rich source of Calcium, Ca (51% of Daily Value per 100g).
- Good source of Phosphorus, P (31% DV).
- Rich source of Sodium, Na (79% of Daily Value per 100g).
- Good source of Selenium, Se (26% DV).
- Good source of Riboflavin (45% DV).
About Cheese, roquefort
This blue-veined French cheese is made from sheep's milk and aged in limestone caves, giving it a distinctive sharp, tangy flavor and creamy texture. The characteristic blue mold (Penicillium roqueforti) creates its signature marbled appearance and complex taste profile. With nearly 22 grams of protein per 100 grams, it's a concentrated source of this macronutrient, though it's also high in fat and calories, making portion control important for those monitoring their intake.
The cheese provides significant amounts of calcium and vitamin B12, supporting bone health and nerve function. Its intense flavor means a small amount can add substantial taste to dishes, making it popular crumbled over salads, melted into sauces, or spread on bread. It pairs exceptionally well with fruits like pears and figs, and its bold character stands up to robust red wines. Those watching sodium intake should note its high salt content, as with most aged cheeses. The live mold cultures may also contribute to gut health, though more research is needed in this area.
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