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 grams
Vitamin 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 grams
Mineral 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 grams
Amino 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 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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