Brie
Written by Med-Scope
Brie
Description
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
1 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 gramsVitamin Content
1 USRDA Vitamin A: 189 5000 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 gramsMineral Content
1 USRDA Calcium: 52 1000 mg Copper: - 2 mg Iron: .14 18 mg Magnesium: - 400 mg Manganese: - n/a mg Phosphorus: 53 1000 mg Potassium: 43 n/a mg Selenium: - n/a mcg Sodium: 178 n/a mg Zinc: - 15 mg
1. 1 ounce, 28 gramsAmino Acid Content
1 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 gramsReferences
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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