brie cheese

brie

PRIMARY MICRO NUTRIENTS Calcium, Phosphorus, Potassium, Zinc, Selenium, Vitamin A, B2, B5, B6, B12, Folate,
SECONDARY MICRO NUTRIENTS Iron, Magnesium, Vitamin B1, D
NUTRITIONAL HIGHLIGHTS High quality protein; Beneficial bacteria; Dental protection
FUNCTIONAL BENEFITS
  • Bacteria
    • Nourishes colon cells
    • Lowering blood cholesterol
    • Improving blood sugar control
    • Preventing overgrowth of Candida albicans yeast
    • Enhancing Calcium absorption
    • Enhancing growth of probiotic bacteria Lactobacillus and Bifidobacterium species
  • Dental Protection – aged cheeses such as Cheddar, Swiss, Blue, Brie prevent dental pH from falling to where tooth enamel is broken down by acids of plaque bacteria, thus preventing cavities
NUTRITIONAL NOTES Cheese should be kept in the door of the refrigerator (the warmest part)
DANGERS
  • Allergies
    • High allergy food, particularly with children due to lactose
    • Lactose levels in cheese lower than in milk due to breakdown of lactose in cheese production: hard, aged cheeses such as Cheddar and Swiss contain little to no lactose
RDA Cheese, brie % RDA
Nutrient Unit per 100g
g 3700 48.42 1.3%
Energy kcal 2600 334 12.8%
Protein g 90 20.75 23.1%
Total lipid (fat) g 87 27.68 31.8%
Carbohydrate, by difference g 224 0.45 0.2%
Fiber, total dietary g 38 0 0.0%
Sugars, total g 0.45
Minerals
Calcium, Ca mg 1000 184 18.4%
Iron, Fe mg 8 0.5 6.3%
Magnesium, Mg mg 420 20 4.8%
Phosphorus, P mg 700 188 26.9%
Potassium, K mg 470 152 32.3%
Sodium, Na mg 629
Zinc, Zn mg 11 2.38 21.6%
Copper, Cu mg 0.9 0.019 2.1%
Manganese, Mn mg 2.3 0.034 1.5%
Selenium, Se µg 55 14.5 26.4%
Vitamins
Vitamin C, total ascorbic acid mg 90 0 0.0%
Thiamin mg 1.2 0.07 5.8%
Riboflavin mg 1.3 0.52 40.0%
Niacin mg 16 0.38 2.4%
Pantothenic acid mg 5 0.69 13.8%
Vitamin B-6 mg 1.7 0.235 13.8%
Folate, total µg 400 65 16.3%
Choline, total mg 15.4
Betaine mg
Vitamin B-12 µg 2.4 1.65 68.8%
Vitamin A, IU IU 5000 592 11.8%
Vitamin E, total mg 15 0.24 1.6%
Vitamin D IU 600 20 3.3%
Vitamin K (phylloquinone) µg 120 2.3 1.9%
Lipids
Fatty acids, total saturated g 17.41
Fatty acids, total monounsaturated g 8.013
Fatty acids, total polyunsaturated g 0.826
Cholesterol 100
Amino Acids g
Tryptophan g 0.322
Threonine g 0.751
Isoleucine g 1.015
Leucine g 1.929
Lysine g 1.851
Methionine g 0.592
Cystine g 0.114
Phenylalanine g 1.158
Tyrosine g 1.2
Valine g 1.34
Arginine g 0.735
Histidine g 0.716
Alanine g 0.859
Aspartic acid g 1.35
Glutamic acid g 4.387
Glycine g 0.397
Proline g 2.459
Serine g 1.168

RDA – Recommended Dietary Amount recommendations are based upon calculations for a 40 year old very active man that I have adapted from USDA’s Dietary Intake Guidelines. Using this link you can make your own calculations

Adapted from:

Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books

USDA food database: http://ndb.nal.usda.gov/ndb/

Other information sources:

World’s Healthiest Foods – an excellent online food and nutrition encyclopedia

Self Nutrition Data: an online nutrient breakdown of foods

Advertisements
This entry was posted in other natural foods and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s