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Fromage frais, virtually fat free, fruit

Fromage frais is a fresh dairy cheese. The form described here is virtually fat-free fromage frais with fruit, based on samples of several fruit flavours. It mainly provides protein and carbohydrate, with very little fat. Per 100g, it contains 6.8g of protein, 5.6g of carbohydrate, 4.9g of sugars and 0.2g of fat.

Protein supports the growth and repair of body tissues. This product also provides calcium, which helps maintain bones and teeth, and vitamin B12, which supports normal nerve function and red blood cell formation. Although virtually fat free, it contains sugars; the total sugar figure does not distinguish naturally occurring milk and fruit sugars from any added sugars. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

50 kcal

Energy

213 kJ

Graisse

0.2g

of which saturates

0.1g

Carbohydrate

5.6g

of which sugars

4.9g

Fibre

0.7g

Protéines

6.8g

Sel

0.08g

Alcool

0g

Eau

87g

Cholestérol

1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamine D

Trace

Vitamine E

Trace

Vitamine C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.37mg

Niacin (B3)

0.1mg

Vitamine B6

0.07mg

Vitamine B12

1.4µg

Folate

15µg

Calcium

87mg

Fer

0.1mg

Magnésium

8mg

Phosphorus

110mg

Potassium

110mg

Sodium

33mg

Zinc

0.3mg

Copper

0.01mg

Sélénium

2µg

Other types of fromage frais

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fromage frais, virtually fat free, natural

49 kcal

7.7g

0.1g

0g

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 (11 samples, 6 brands, including strawberry, raspberry, apricot and blackcherry flavour). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine