Bleu Cheese
Description
Bleu cheese is a mold-ripened cheese similar to Roquefort or Gorgonzola, generally made of cow's milk. It contains about 30% lipids, a high amount of sodium; more than twice the amount present in cheddar cheese. Persons on sodium restricted diets should limit their intake of bleu cheese.
See:
Mild Sodium Restriction Diet
Moderate Sodium Restriction Diet
Severe Sodium Restriction Diet
Caloric Content
| 1 | |
| Calories: | 100 |
| Protein: | 6.07 gm |
| Carbohydrates: | .66 gm |
| Fiber: | 0 gm |
| Total fats: | 8.15 gm |
| Saturated fats: | 5.3 gm |
| Unsaturated fats: | 2.44 gm |
| Cholesterol: | 21 mg |
1. 1 ounce, 28 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 204 | 5000 IU |
| Vitamin B-2: | .108 | 1.7 mg |
| Vitamin B-6: | .047 | 2.0 mg |
| Vitamin B-12: | .345 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .288 | 20 mg |
| Pantothenic Acid: | .49 | 10 mg |
| Folic acid: | 10 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 ounce, 28 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 150 | 1000 mg |
| Copper: | .011 | 2 mg |
| Iron: | .09 | 18 mg |
| Magnesium: | 7 | 400 mg |
| Manganese: | .003 | n/a mg |
| Phosphorus: | 110 | 1000 mg |
| Potassium: | 73 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 396 | n/a mg |
| Zinc: | .75 | 15 mg |
1. 1 ounce, 28 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .089 gm |
| Threonine: | .223 gm |
| Isoleucine: | .319 gm |
| Leucine: | .545 gm |
| Lysine: | .526 gm |
| Methionine: | .166 gm |
| Cysteine: | .03 gm |
| Phenylalanine: | .309 gm |
| Tyrosine: | .368 gm |
| Valine: | .442 gm |
| Arginine: | .09 gm |
| Histidine: | 7 gm |
| Alanine: | .003 gm |
| Aspartic acid: | 110 gm |
| Glutamic Acid: | 73 gm |
| Glycine: | - gm |
| Proline: | 396 gm |
| Serine: | .75 gm |
1. 1 ounce, 28 grams
References
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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