Other · Nutrition facts

Fromage De Brugge

362 kcal per 100 g, with 24 g protein, 0 g carbs and 29.5 g fat. Full micronutrients and serving info below.

High proteinLow carbCalorie dense
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Fromage De BruggeNutri-Score CCompare
Amount

Showing values for 100 g

362 kcal
Calories
18% of a 2000 kcal day
24 g
Protein
27% of calories
0 g
Carbs
0% of calories
29.5 g
Fat
73% of calories
Macro split
Protein 27%Carbs 0%Fat 73%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0g
Saturated fat21.4g107% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium0mg0% DV
Potassium0mg0% DV
Calcium0mg0% DV
Iron0mg0% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5410834004245 · Data last verified:

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5410834004245

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Common questions

How many calories are in Fromage De Brugge?

Fromage De Brugge by Brugge has 362 kcal per 100 g.

How much protein is in Fromage De Brugge?

Fromage De Brugge contains 24 g of protein per 100 g.

Is Fromage De Brugge a good source of protein?

Yes — 24 g of protein per 100 g, supplying 27% of its calories. That makes it an excellent protein source.

Is Fromage De Brugge keto-friendly?

With 0 g total carbs (about 0 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Fromage De Brugge high in saturated fat?

It has 21.4 g of saturated fat per 100 g — 107% of the daily value, which counts as high.

Is Fromage De Brugge low in sodium?

Yes — just 0 mg per 100 g (0% of the daily value), which qualifies as low sodium.

Why does Fromage De Brugge have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (362 kcal), saturated fat (21.4 g); points in favor come from protein (24 g). Overall that places it in band C.

How much Fromage De Brugge is 100 calories?

About 28 g of Fromage De Brugge equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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