La bonne vie, soft ripened camembert by Russell McCall's Inc.
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Nutrition Facts
Portion Size
28 g
Amount Per Portion
100
Calories
% Daily Value *
Total Fat 9g
12 %
Saturated Fat 4g
20 %
Cholesterol 20mg
7 %
Sodium 120mg
5 %
Total Carbohydrate 0g
0 %
Dietary Fiber 0g
0 %
Sugar 0g
Protein 4g
8 %
Calcium 100mg
8 %
Iron 1.1mg
6 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
La bonne vie, soft ripened camembert by Russell McCall's Inc. contains 100 calories per 28 g serving. This serving contains 9 g of fat, 4 g of protein and 0 g of carbohydrate. The latter is 0 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. La bonne vie, soft ripened camembert by Russell McCall's Inc. contains 4 g of saturated fat and 20 mg of cholesterol per serving. 28 g of La bonne vie, soft ripened camembert by Russell McCall's Inc. contains 0.0 mg vitamin C as well as 1.08 mg of iron, 99.96 mg of calcium. La bonne vie, soft ripened camembert by Russell McCall's Inc. belong to 'Cheese' food category. The UPC for this product is 820581678616.
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La bonne vie, soft ripened camembert by Russell McCall's Inc. nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.