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Brie Nutrition Facts

802 calories in 1 cup, melted

Calories in Brie
Cheese, brie
802 calories in Brie, 1 cup, melted
1 cup, melted = 240g ≈ 0.529lb ≈ 8.47oz
3.34 calories / gram
22 Weight Watchers points
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Calorie Sources:73% fats; 27% proteins; 1% carbohydrates
Fats:66.43 g (584 calories, 28% by weight)
Carbohydrates:1.08 g (4 calories, 0% by weight)
Proteins:49.80 g (213 calories, 21% by weight)
Alcohol:~
Water:116.21 g (48% by weight)
Fat Composition:66% saturated; 31% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.24 g
Caffeine:~
Serving Sizes: 100 g
1 cup, melted
1 cup, sliced
1 oz
1 cubic inch
1 package (4.5 oz)
Food Group:Dairy and Egg Products
USDA #:1006
Tags: cheese; cheese brie;
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Vitamin A:1421 IU
Retinol:415.20 mcg
Retinol Activity Equivalent:417.60 mcg
α-Carotene:~
β-Carotene:21.60 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:168 mcg
Vitamin B-2:1.25 mg
Vitamin B-3:912 mcg
Vitamin B-5:1.66 mg
Vitamin B-6:552 mcg
Vitamin B-9:156 mcg
Food folate:156 mcg
Dietary Folate Equivalent:156 mcg
Folic acid:~
Vitamin B-12:3.96 mcg
Added Vitamin B-12:~
Choline:36.96 mg
Vitamin C:~
Vitamin D:48
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.20 mcg
Vitamin D (D2 + D3):1.20 mcg
Vitamin E:576 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.52 mcg
Calcium (Ca):0.44 g
Copper (Cu):24 mcg
Fluoride (F):~
Iron (Fe):1.20 mg
Magnesium (Mg):48 mg
Manganese (Mn):72 mcg
Phosphorus (P):0.45 g
Potassium (K):0.36 g
Selenium (Se):34.80 mcg
Sodium (Na):1.51 g
Zinc (Zn):5.71 mg
Cholesterol:0.24 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.08 g
Dietary Fiber:~
Sugars Total:1.08 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:49.80 g
Essential amino acids
Phenylalanine:2.76 g
Leucine:4.61 g
Methionine:1.42 g
Lysine:4.44 g
Isoleucine:2.42 g
Valine:3.22 g
Threonine:1.80 g
Tryptophan:0.77 g
Histidine:1.70 g
Arginine:1.75 g
Non-essential amino acids
Alanine:2.04 g
Aspartic acid:3.24 g
Betaine:~
Cystine:0.26 g
Glutamic acid:10.51 g
Glycine:0.94 g
Hydroxyproline:~
Proline:5.88 g
Serine:2.78 g
Tyrosine:2.88 g
Fats Total:66.43 g
Saturated fatty acids:41.78 g
Monounsaturated fatty acids:19.22 g
Polyunsaturated fatty acids:1.97 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.34 g
Hexanoic/Caproic [6:0]:0.77 g
Octanoic/Caprylic [8:0]:0.70 g
Decanoic/Capric [10:0]:1.61 g
Dodecanoic/Lauric [12:0]:1.20 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:7.34 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:19.78 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:6.91 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:15.74 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.22 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.74 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:6.48 g
Caffeine:~
Theobromine:~
Product Type:Brie
Weight Watchers Points:22 point(s)
Atkins Diet (Induction) Rating:7 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_NM
Did you know?...Prolonged cooking takes the flavor out of onions. Cook only until they're tender when tested with a fork.
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