Baked brie en croute cheese by Marin French Cheese Company
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Nutrition Facts
Portion Size
55 g
Amount Per Portion
200
Calories
% Daily Value *
Total Fat 13g
17 %
Saturated Fat 8g
40 %
Cholesterol 45mg
15 %
Sodium 45mg
2 %
Total Carbohydrate 12g
4 %
Dietary Fiber 0g
0 %
Sugar 2g
Protein 9g
18 %
Calcium 150mg
12 %
Iron 0mg
0 %
Potassium 210mg
4 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Baked brie en croute cheese by Marin French Cheese Company contains 200 calories per 55 g serving. This serving contains 13 g of fat, 9 g of protein and 12 g of carbohydrate. The latter is 2 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Baked brie en croute cheese by Marin French Cheese Company contains 8 g of saturated fat and 45 mg of cholesterol per serving. 55 g of Baked brie en croute cheese by Marin French Cheese Company contains 0.00 mg of iron, 150.15 mg of calcium, 210 mg of potassium. Baked brie en croute cheese by Marin French Cheese Company belong to 'Cheese' food category. The UPC for this product is 074310159031.
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Baked brie en croute cheese by Marin French Cheese Company nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.