BAKED BRIE EN CROUTE vs. BAKED BRIE EN CROUTE CHEESE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BAKED BRIE EN CROUTE CHEESE has the most protein of the foods compared, at 16.4 g per 100g.
| Nutrient | BAKED BRIE EN CROUTE | BAKED BRIE EN CROUTE CHEESE |
|---|---|---|
| Protein | 15 G | 16.4 G |
| Total lipid (fat) | 20 G | 23.6 G |
| Carbohydrate, by difference | 18 G | 21.8 G |
| Energy | 310 KCAL | 364 KCAL |
| Sodium, Na | 440000 MG | 82 MG |
| Cholesterol | 75 MG | 82 MG |
| Fatty acids, total saturated | 13 G | 14.6 G |
| Total Sugars | - | 3.6 G |
| Fiber, total dietary | - | 0 G |
| Calcium, Ca | - | 273 MG |
| Iron, Fe | - | 0 MG |
| Potassium, K | - | 382 MG |
| Vitamin D (D2 + D3), International Units | - | 0 IU |
| Fatty acids, total trans | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.