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TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE

Cheese Marin French Cheese Company Branded
286 Calories
21.4g Protein
0g Carbs
21.4g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 286
% Daily Value*
Total Fat 21.4g 27%
Saturated Fat 14.3g 71%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 679mg 30%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 21.4g 43%
Vitamin D 0mcg 0%
Calcium 536mg 41%
Iron 0mg 0%
Potassium 0mg 0%

* 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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Protein 21.4g 50%
Carbs 0g 0%
Fat 21.4g 50%

Minerals

Nutrient Amount % DV
Calcium, Ca 536 MG 41%
Sodium, Na 679 MG 30%

Nutrition Highlights

  • Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
  • Good source of Calcium, Ca (41% DV).
  • Good source of Sodium, Na (30% DV).

About TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE

TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE is a calorie-dense food with 286 calories per 100-gram serving. Its primary macronutrient source is fat, providing 21.4g of protein, 0g of carbohydrates, and 21.4g of fat. This food belongs to the Cheese category.

Ingredients

INGREDIENTS: CULTURED PASTEURIZED MILK, SALT, MICROBIAL ENZYMES PAIR WITH: CALIFORNIA SAUVIGNON BLANC, WHEAT BEER OR HARD CIDER

Dietary Information

TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.

Notable micronutrients in TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE include Calcium, Ca (41% DV) , and Sodium, Na (30% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 286 calories per 100 grams, TRADITIONAL BRIE SOFT-RIPENED CHEESE, BRIE gets 30% of its calories from protein, 0% from carbohydrates, and 67% from fat. This is moderately high, similar to many cooked grains and dairy products.

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