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Fromage frais, virtually fat free, natural

Fromage frais is a fresh dairy cheese. The form described here is natural and virtually fat free. It mainly provides protein and carbohydrate, with calcium among its minerals. Per 100g, it contains 7.7g of protein, 4.6g of carbohydrate, 0.1g of fat and 127mg of calcium.

Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. This fromage frais contains very little fat, including saturated fat. Its sugar content includes lactose, the sugar naturally present in milk. As a milk product, it is not suitable for people with a milk protein allergy. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

49 kcal

Energy

208 kJ

Fat

0.1g

of which saturates

0.1g

Carbohydrate

4.6g

of which sugars

4.4g

Fibre

0g

Proteine

7.7g

Sale

0.09g

Alcol

0g

Acqua

87g

Colesterolo

1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

Trace

Vitamina E

Trace

Vitamina C

Trace

Thiamin (B1)

0.13mg

Riboflavin (B2)

0.2mg

Niacin (B3)

0.1mg

Vitamina B6

0.01mg

Vitamina B12

1µg

Folato

15µg

Calcio

127mg

Ferro

0.06mg

Magnesio

12mg

Phosphorus

120mg

Potassio

155mg

Sodio

37mg

Zinco

0.6mg

Copper

0.03mg

Selenio

3µg

Iodio

23µg

Other types of fromage frais

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fromage frais, virtually fat free, fruit

50 kcal

6.8g

0.2g

0.7g

Fromage frais, fruit, children's, fortified

99 kcal

5.8g

2.9g

0.2g

About these figures

Values are per 100g of the food as described (7 samples, 6 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente