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Brie is a soft, surface-ripened cheese usually made from whole milk - fresh, but which can also be made with skim milk. It is much lower in calcium than most other cheeses. Whole milk - fresh brie contains 25-28% lipids; skim milk brie contains 20-22% lipids.

Caloric Content

Calories: 95
Protein:5.88 gm
Carbohydrates: .13 gm
Fiber: 0 gm
Total fats:7.85 gm
Saturated fats: - gm
Unsaturated fats: - gm
Cholesterol: 28 mg

1. 1 ounce, 28 grams

Vitamin Content

Vitamin A: 1895000 IU
Thiamine: .02 1.7 mg
Vitamin B-2:.147 1.7 mg
Vitamin B-6:.067 2.0 mg
Vitamin B-12:.468 6 mcg
Biotin: - 300 mcg
Niacin: .108 20 mg
Pantothenic Acid:.196 10 mg
Folic acid: 18 400 mcg
Vitamin C: 0 60 mg
Vitamin E: - 30 IU

1. 1 ounce, 28 grams

Mineral Content

Calcium: 521000 mg
Copper: - 2 mg
Iron: .14 18 mg
Magnesium: - 400 mg
Manganese: - n/a mg
Phosphorus: 531000 mg
Potassium: 43 n/a mg
Selenium: - n/a mcg
Sodium:178 n/a mg
Zinc: - 15 mg

1. 1 ounce, 28 grams

Amino Acid Content

Tryptophan:.091 gm
Threonine:.213 gm
Isoleucine:.288 gm
Leucine:.547 gm
Lysine: .525 gm
Methionine:.168 gm
Cysteine:.032 gm
Phenylalanine:.328 gm
Tyrosine: .34 gm
Valine: .38 gm
Arginine:.208 gm
Histidine:.203 gm
Alanine: . gm
Aspartic acid:.243 gm
Glutamic acid:.383 gm
Glycine:1.24 gm
Proline:.112 gm
Serine:.697 gm

1. 1 ounce, 28 grams


Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.

United States Department of Agriculture. Cheeses of the World. Dover: New York. 1972.


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