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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

Gordura

0.1g

of which saturates

0.1g

Carbohydrate

4.6g

of which sugars

4.4g

Fibra

0g

Proteína

7.7g

Sal

0.09g

Álcool

0g

Água

87g

Colesterol

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

Ácido Fólico

15µg

Cálcio

127mg

Ferro

0.06mg

Magnésio

12mg

Phosphorus

120mg

Potássio

155mg

Sódio

37mg

Zinco

0.6mg

Copper

0.03mg

Selenium

3µg

Iodo

23µg

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, 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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente