TypeBase Blood Type Diet Values: brie cheese
TYPEBASE4 INDEX >> DAIRY >>
BRIE CHEESE
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FRANCAIS: FROMAGE DE BRIE
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General Description:
Acclaimed as one of the world's great cheeses, Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness. Though several countries (including the United States) make this popular cheese, Brie from France is considered the best and French Brie de Meaux dates back to the 8th century. Brie can be made from raw or PASTEURIZED, whole or skim milk. Because Brie must be perfectly ripe for the best flavor, it's important to select one that is plump and resilient to the touch; the rind might show some pale brown edges. Once ripe, Brie has a short shelf life and should be used within a few days. |
NUTRIENT NOTES:
Serving Size Analyzed: 144.00
 < (800)
GRAPH 1 (ABOVE). Total Calories (800) as part of a 2200 calorie daily dietary intake. |
| Protein (49.8 grams per 144.00
) | | Fat (66.432 grams per 144.00
) | | Carbohydrate (1.08 grams per 144.00
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (1.968 grams per 144.00
) | | Monounsatured (19.224 grams per 144.00
) | | Saturated (41.784 grams per 144.00
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 144.00
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
TYPE B:
Secretor:
 NEUTRAL
Non Secretor:
NEUTRAL
TYPE AB:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE O:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
 This food is a significant source of selenium (34.8 mcgs per 144.00
.)- This food is a significant source of dietary cholesterol (240 mgs per 144.00
.)
- This food can be a significant source of protein (49.8 grams per 144.00
.)
- This food can be a significant source of calcium (441.6 mgs per 144.00
.)
- This food can be a significant source of folate (156 mcgs per 144.00
.)
- This food can be a significant source of vitamin A (1600.8 iu per 144.00
.)
- This food can be a significant source of sodium (1510.56 mgs per 144.00
.)
- This food can be a significant source of zinc (5.712 mgs per 144.00
.)
- This food is a significant source of saturated fat (41.784 grams per 144.00
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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