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Food ID: 1313
Brie, 50+ Danish
Name
Cheese, Brie, 50 % fidm.
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.38
Fatty acid conversion factor (FCF) 0.945
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1372 kJ 1003
Energy, kcal 331 kcal 1003
total N 3.103 g 1221
Protein, total 19.8 g 1221
Protein labeling 19.4 g 1221
Carbohydrate by difference 0.4 g 1003
Carbohydrates, available 0.4 g 1003
Carbohydrate, declaration 0.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 27.8 g 50 1221
Alcohol 0.0 g 1655
Ash 2.7 g 1 1938
Dry matter 50.7 g 50 1221
Water 49.3 g 50 1221
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 246 RE 1003
Retinol 236 µg 1003
beta-carotene 122 µg 1003
Vitamin D 0.280 µg 1003
D3 cholecalciferol 0.280 µg 1003
Vitamin E 0.710 α-TE
alpha-tocopherol 0.710 mg 1003
Vitamin K1 0 µg 1655
Vitamin B1 0.0500 mg 1217
Vitamin B2, Riboflavin 0.340 mg 1217
Niacin 4.93 NE 1003
niacin 0.380 mg 2 1938
Vitamin B6 0.235 mg 6 1938
Pantothenic 0.690 mg 2 1938
Biotin 6.00 µg 1.2 - 17.8 T 1235
Folate 90.0 µg 6 1803
Folate, free 2.00 µg 255 T 136
B12 1.65 µg 12 1938
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg 1938
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 700 mg 380 - 955 30 1221
Potassium, K 152 mg 1 1938
Calcium, Ca 600 mg 510 - 670 3 1030
Magnesium, Mg 20.0 mg 10 T 1235
Phosphorus, P 380 mg 300 - 520 30 1221
Iron, Fe 0.210 mg 0.14 - 0.27 7 1043
Copper, Cu 0.0700 mg 1 T 136
Zinc, Zn 2.38 mg 4 T 1235
Iodine In 10.4 µg 11 6.8 - 14 5 T 148
Manganese, Mn 0.0480 mg 1 1348
Chromium, Cr 0.250 µg 1538
Selenium, Se 6.42 µg 5.58 3.31 - 10.5 9 1887
Molybdenum, Mo 6.00 µg 1 1348
Cobalt, Co. 1.000 µg 1 1348
Nickel, Ni 4.96 µg 4.95 4.35 - 5.64 9 T 1228
Mercury Hg 0.0600 µg 1 1348
Arsenic, As 1.000 µg 1 1348
Cadmium, Cd 0.01000 µg 1538
Lead, Pb 0.450 µg 1538
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Benzoic acid 0.0300 mg 1495
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.920 mg 0.001 - 2.3 4 1470
Tyramine 12.4 mg - 39.8 4 1470
Putrescin 5.30 mg 0.005 - 12.2 4 1470
Cadaverine 25.7 mg 0.005 - 55.3 4 1470
Serotonin 0 mg 1474
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Lactose 0.0900 g 1217
Disaccharides total 0.0900 g 1003
Sugars, total 0.0900 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.950 3.61 1227
C6: 0 0.600 2.28 1227
C8: 0 0.390 1.48 1227
C10: 0 0.870 3.31 1227
C12: 0 1.080 4.11 1227
C14: 0 3.071 11.6 1227
C16: 0 8.223 31.3 1227
C18: 0 2.811 10.7 1227
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.390 1.48 1227
C16: 1 n-7 0.600 2.28 1227
C18: 1 n-9 6.173 23.4 1227
C20: 1 n-11 0.320 1.21 1227
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.580 2.2 1227
C18: 3 n-3 0.210 0.799 1227
Fatty acids sums g/100g % Source
Sum saturated 17.998 68.5 1003
Sum monounsaturated 7.483 28.4 1003
Sum polyunsaturated 0.790 3 1003
Fatty acids, total 26.271 100 1003
Sum n-3 fatty acids 0.210 0.799 1003
Sum n-6 fatty acids 0.580 2.2 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 92 mg 50 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 1090 350 1059
Leucine 1830 590 1059
Lysine 1580 510 1059
Methionine 559 180 1059
Cystine 71 23 1059
Phenylalanine 1020 330 1059
Tyrosine 1090 350 1059
Threonine 683 220 1059
Tryptophan 273 88 1059
Valin 1330 430 1059
Arginine 621 200 1059
Histidine 559 180 1059
Alanine 621 200 1059
Aspartic acid 1400 450 1059
Glutamic acid 3880 1250 1059
Glycine 403 130 1059
Proline 2080 670 1059
Serin 1120 360 1059

© 2022 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby