DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 139
Brie, 60+ Danish
Name
Cheese, Brie, 60 % 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 1456 kJ 1003
Energy, kcal 352 kcal 1003
total N 2.830 g 1 2092
Protein, total 18.1 g 1 2092
Protein labeling 17.7 g 1 2092
Carbohydrate by difference 1.7 g 1003
Carbohydrates, available 1.7 g 1003
Carbohydrate, declaration 0.0 g 1003
Added sugar 0.0 g 1655
Dietary fiber 0.0 g 1655
Fat, total 30.3 g 1 2092
Alcohol 0.0 g 1655
Ash 3.6 g 1 2092
Dry matter 53.6 g 1 2092
Water 46.4 g 1 2092
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 282 RE 1003
Retinol 270 µg 1 2092
beta-carotene 148 µg 1003
Vitamin D 0.330 µg 1003
D3 cholecalciferol 0.330 µg 1003
Vitamin E 0.590 α-TE
alpha-tocopherol 0.590 mg 1 2092
Vitamin K1 0 µg 1655
Vitamin B1 0.0500 mg T 1313
Vitamin B2, Riboflavin 0.340 mg T 1313
Niacin 4.53 NE 1003
niacin 0.380 mg 2 T 1313
Vitamin B6 0.235 mg 6 T 1313
Pantothenic 0.690 mg 2 T 1313
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 T 1313
C Vitamin 0 mg 1003
L-ascorbic acid 0 mg T 1313
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 1090 mg 1 2092
Sodium, Na 680 mg 1 2092
Potassium, K 89.0 mg 1 2092
Calcium, Ca 505 mg 1 2092
Magnesium, Mg 19.5 mg 1 2092
Phosphorus, P 337 mg 1 2092
Iron, Fe 0.123 mg 1 2092
Copper, Cu 0.0400 mg 1 2092
Zinc, Zn 2.50 mg 1 2092
Iodine In 21.0 µg 1 2092
Manganese, Mn 0.0150 mg 1 2092
Chromium, Cr 0.590 µg 1 2092
Selenium, Se 7.20 µg 1 2092
Molybdenum, Mo 6.00 µg 1 T 1313
Cobalt, Co. 1.000 µg 1 T 1313
Nickel, Ni 0.570 µg 1 2092
Mercury Hg 0.0600 µg 1 T 1313
Arsenic, As 1.000 µg 1 T 1313
Cadmium, Cd 0.01000 µg 1538
Lead, Pb 0.450 µg 1538
Organic acids Cont. /100g Unit Median Variation No. Samples Source
Lactic acid, total 0.1000 g 1217
Benzoic acid 0.0300 mg T 1313
Biogene amines Cont. /100g Unit Median Variation No. Samples Source
Histamine 0.920 mg 0.001 - 2.3 4 T 1313
Tyramine 12.4 mg - 39.8 4 T 1313
Putrescin 5.30 mg 0.005 - 12.2 4 T 1313
Cadaverine 25.7 mg 0.005 - 55.3 4 T 1313
Serotonin 0 mg T 1313
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0 g 1 2092
Galactose 0 g 1 2092
Glucose 0 g 1 2092
Monosaccharides, total 0 g 1003
Lactose 0 g 1 2092
Sucrose 0 g 1 2092
Disaccharides total 0 g 1003
Sugars, total 0 g 1003
Starch 0 g 1655
Saturated fatty acids g/100g % Source
C4: 0 0.991 3.45 2092
C6: 0 0.692 2.41 2092
C8: 0 0.394 1.37 2092
C10: 0 0.884 3.08 2092
C12: 0 1.055 3.68 2092
C14: 0 3.302 11.5 2092
C15: 0 0.341 1.19 2092
C16: 0 9.374 32.7 2092
C18: 0 2.812 9.82 2092
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.309 1.07 2092
C16: 1 n-7 0.447 1.56 2092
C18: 1 n-9 5.433 18.9 2092
C18: 1 n-7 0.224 0.781 2092
C18: 1 trans-n-9 0.820 2.86 2092
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.469 1.63 2092
C18: 2 conj-A, undifferentiated 0.085 0.297 2092
C18: 2, trans, undifferentiated 0.202 0.706 2092
C18: 3 n-3 0.117 0.409 2092
Fatty acids sums g/100g % Source
Other fatty acids 0.682 2.38 2092
Sum saturated 19.845 69.3 1003
Sum monounsaturated 6.413 22.3 1003
Sum polyunsaturated 0.671 2.34 1003
Fatty acids, total 28.633 100 1003
Sum n-3 fatty acids 0.117 0.409 1003
Sum n-6 fatty acids 0.469 1.63 1003
Trans fatty acids, total 1.023 3.57 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 100 mg 1 2054
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 991 350 1059
Leucine 1670 590 1059
Lysine 1440 510 1059
Methionine 509 180 1059
Cystine 65 23 1059
Phenylalanine 934 330 1059
Tyrosine 991 350 1059
Threonine 623 220 1059
Tryptophan 249 88 1059
Valin 1220 430 1059
Arginine 566 200 1059
Histidine 509 180 1059
Alanine 566 200 1059
Aspartic acid 1270 450 1059
Glutamic acid 3540 1250 1059
Glycine 368 130 1059
Proline 1900 670 1059
Serin 1020 360 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby