123foodscience.com

 

 

 

Home

Home

Food Nutrition

Food Chemistry

Food Microbiology

Food Packaging

Food Preservation

Food Processing

Food Additives

Food Analysis
Food Safety

Food Spoilage

Food Dictionary

News   New

Submit Article

view Article

Free Members Join

View members

Submit industry

View industries

Post Jobs

Job Vacancies

Post Institute

List Of Institute

Site Map

Contact Us

 

Food

 

Camembert

  French soft cheese made from cows’ milk, originating from Auge in Normandy. Covered with a white mould (Penicillium candidum or P. camembertii) which participates in the ripening process.

Composition/100 g: water 51.8 g, 1256 kJ (300 kcal), protein 19.8 g, fat 24.3 g (of which 67% saturated,30% mono-unsaturated, 3% polyunsaturated), cholesterol 72mg, carbohydrate 0.5 g (0.5 g sugars), ash 3.7 g, Ca 388mg, Fe 0.3mg, Mg 20mg, P 347mg, K 187mg, Na 842mg, Zn 2.4mg, Se 14.5μg, I 16μg, vitamin A 241μg RE (240μg retinol,12μg carotenoids),E 0.2mg,K 2mg,B1 0.03mg, B2 0.49mg, niacin 0.6mg, B6 0.23mg, folate 62μg, B12 1.3μg, pantothenate 1.4mg.A 40 g serving is a source of Ca,P, vitamin A, B2, folate, a rich source of vitamin B12.