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Fromage frais, fruit, children's, fortified

Fruit fromage frais for children is a soft, fresh dairy cheese with fruit, supplied ready to eat. This entry describes fortified products, which have nutrients added during manufacture. It provides carbohydrate, protein and calcium. Per 100g, it contains 13g of carbohydrate, including 12g of sugars, alongside 5.8g of protein and 140mg of calcium.

Protein supports growth and the maintenance of body tissues, while calcium is needed for normal bones and teeth. The total sugars figure includes naturally occurring milk sugars as well as any added sugars. Ingredients and fortification vary between products, so labels provide product-specific information. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

99 kcal

Energía

417 kJ

Grasa

2.9g

of which saturates

1.9g

Carbohydrate

13g

of which sugars

12g

Fibra

0.2g

Proteína

5.8g

Sal

0.15g

Alcohol

0g

Agua

78g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

82µg

Vitamina E

0.15mg

Vitamina C

Trace

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.29mg

Niacin (B3)

0.1mg

Vitamin B6

Trace

Vitamina B12

0.5µg

Ácido fólico

15µg

Calcio

140mg

Hierro

0.06mg

Magnesio

11mg

Phosphorus

123mg

Potasio

143mg

Sodio

60mg

Zinc

0.4mg

Cobre

0.03mg

Selenio

Trace

Iodine

17µg

Other types of fromage frais

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fromage frais, virtually fat free, fruit

50 kcal

6.8g

0.2g

0.7g

Fromage frais, virtually fat free, natural

49 kcal

7.7g

0.1g

0g

About these figures

Values are per 100g of the food as described (Including Munch Bunch, Petits Filous, Muller Little Stars and other/own brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente