Blue cheese
Penicillium veins do the ripening — the mold is the flavor.
| Energy | Protein | Carbs | Fiber | Fat | |
|---|---|---|---|---|---|
| Per 100 g | 353 kcal | 21.4 g | 2.3 g | 0.0 g | 28.7 g |
| Per 100 kcal | — | 6.1 g | 0.7 g | 0.0 g | 8.1 g |
| One ounce · 28 g | 99 kcal | 6.0 g | 0.7 g | 0.0 g | 8.0 g |
Where the calories come from
Also in 100 g
| Total sugars | 0.5 g |
|---|---|
| Saturated fat | 18.7 g |
| Sodium | 1146 mg · 50% DV |
| Potassium | 256 mg · 5% DV |
| Calcium | 528 mg · 41% DV |
| Iron | 0 mg · 2% DV |
| Magnesium | 23 mg · 5% DV |
| Vitamin C | 0.0 mg · 0% DV |
| Vitamin A (RAE) | 198 mcg · 22% DV |
| Vitamin E (alpha-tocopherol) | 0.2 mg · 2% DV |
| Folate (DFE) | 36 mcg · 9% DV |
| Choline | 15.4 mg · 3% DV |
| Vitamin B6 | 0.17 mg · 10% DV |
| Phosphorus | 387 mg · 31% DV |
| Copper | 0.04 mg · 4% DV |
| Potassium : sodium | 0.2 : 1 |
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DV = FDA daily value for adults (21 CFR 101.9). A dash (—) means the USDA entry for this food does not report that nutrient — we leave it blank rather than estimate it. Values synced from USDA FoodData Central., entry 172175 Fiber sits inside the carbs figure.
140 gfor 30 g protein
495 kcalthose grams cost
0.0 gfiber per 100 g
Where it sits in the whole library
Rank within meat, fish & dairy
Fiber, in context
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