Brie cheese
Brie is a soft cheese made of raw cow milk.
Its name is due to the French geographic region where it comes from, Brie. The area where it is produced reaches the east of Paris, in the region Île-de-France (Island of France).
Nutritional information (0.1 kg)
Energy
320.0
kcal
Carbohydrates
0.1
g
Proteins
19.3
g
Lipids
26.9
g
Sugars
0.1
g
Salt (Sodium)
700.0
mg
Folic acid
40.0
ug
Vitamin C
0.0
g
Vitamin A
290.0
ug
Zinc
2.2
mg
Iron
0.8
mg
Calcium
540.0
mg
Cholesterol
100.0
mg
Polyunsaturated fatty acids
0.8
g
Monounsaturated fatty acids
7.8
g
Saturates
16.87
g
Fiber
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Pizzas, patty
- Dessert
- Shellfish
- Pasta
- Salads
- Finger foods
- Legumes
- Bread and pastries
- Pastries
- Eggs
- Patty
- liqueur
- Fish
- Main course
- Harvard plate
- Meats
- Soups and creams
- Vegetables
- Rices
- Birds
- Coffee, chocolate and infusion
- Appetizers and canapes
- Cheeses
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed