Brie Nutrition Facts

802 calories in 1 cup, melted

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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;
Related Foods: Cheese food, pasteurized process, swiss
Cheese, pasteurized process, swiss, with di sodium phosphate
Cheese, swiss, low fat
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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
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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