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Fromage frais, virtually fat free, fruit

Fromage frais is a fresh dairy cheese. The form described here is virtually fat-free fromage frais with fruit, based on samples of several fruit flavours. It mainly provides protein and carbohydrate, with very little fat. Per 100g, it contains 6.8g of protein, 5.6g of carbohydrate, 4.9g of sugars and 0.2g of fat.

Protein supports the growth and repair of body tissues. This product also provides calcium, which helps maintain bones and teeth, and vitamin B12, which supports normal nerve function and red blood cell formation. Although virtually fat free, it contains sugars; the total sugar figure does not distinguish naturally occurring milk and fruit sugars from any added sugars. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

50 kcal

Energía

213 kJ

Grasa

0.2g

of which saturates

0.1g

Carbohydrate

5.6g

of which sugars

4.9g

Fibra

0.7g

Proteína

6.8g

Sal

0.08g

Alcohol

0g

Agua

87g

Colesterol

1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

Trace

Vitamina E

Trace

Vitamina C

Trace

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.37mg

Niacin (B3)

0.1mg

Vitamin B6

0.07mg

Vitamina B12

1.4µg

Ácido fólico

15µg

Calcio

87mg

Hierro

0.1mg

Magnesio

8mg

Phosphorus

110mg

Potasio

110mg

Sodio

33mg

Zinc

0.3mg

Cobre

0.01mg

Selenio

2µg

Other types of fromage frais

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fromage frais, virtually fat free, natural

49 kcal

7.7g

0.1g

0g

Fromage frais, fruit, children's, fortified

99 kcal

5.8g

2.9g

0.2g

About these figures

Values are per 100g of the food as described (11 samples, 6 brands, including strawberry, raspberry, apricot and blackcherry flavour). "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