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Fromage frais, fruit, children's, fortified

Fruit fromage frais for children is a soft, fresh dairy cheese with fruit, supplied ready to eat. This entry describes fortified products, which have nutrients added during manufacture. It provides carbohydrate, protein and calcium. Per 100g, it contains 13g of carbohydrate, including 12g of sugars, alongside 5.8g of protein and 140mg of calcium.

Protein supports growth and the maintenance of body tissues, while calcium is needed for normal bones and teeth. The total sugars figure includes naturally occurring milk sugars as well as any added sugars. Ingredients and fortification vary between products, so labels provide product-specific information. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

99 kcal

Energy

417 kJ

Gordura

2.9g

of which saturates

1.9g

Carbohydrate

13g

of which sugars

12g

Fibra

0.2g

Proteína

5.8g

Sal

0.15g

Álcool

0g

Água

78g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

82µg

Vitamina E

0.15mg

Vitamina C

Trace

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.29mg

Niacin (B3)

0.1mg

Vitamina B6

Trace

Vitamina B12

0.5µg

Ácido Fólico

15µg

Cálcio

140mg

Ferro

0.06mg

Magnésio

11mg

Phosphorus

123mg

Potássio

143mg

Sódio

60mg

Zinco

0.4mg

Copper

0.03mg

Selenium

Trace

Iodo

17µg

Other types of fromage frais

Alimentos

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, virtually fat free, natural

49 kcal

7.7g

0.1g

0g

About these figures

Values are per 100g of the food as described (Including Munch Bunch, Petits Filous, Muller Little Stars and other/own brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Leitura adicional e referências

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

Histórico do artigo

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  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente