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Fromage frais, virtually fat free, natural

Fromage frais is a fresh dairy cheese. The form described here is natural and virtually fat free. It mainly provides protein and carbohydrate, with calcium among its minerals. Per 100g, it contains 7.7g of protein, 4.6g of carbohydrate, 0.1g of fat and 127mg of calcium.

Protein is needed for the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. This fromage frais contains very little fat, including saturated fat. Its sugar content includes lactose, the sugar naturally present in milk. As a milk product, it is not suitable for people with a milk protein allergy. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

49 kcal

Energy

208 kJ

Fat

0.1g

of which saturates

0.1g

Carbohydrate

4.6g

of which sugars

4.4g

Fibre

0g

Protein

7.7g

Salt

0.09g

Alcohol

0g

Water

87g

Cholesterol

1mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamin D

Trace

Vitamin E

Trace

Vitamin C

Trace

Thiamin (B1)

0.13mg

Riboflavin (B2)

0.2mg

Niacin (B3)

0.1mg

Vitamin B6

0.01mg

Vitamin B12

1µg

Folate

15µg

Calcium

127mg

Iron

0.06mg

Magnesium

12mg

Phosphorus

120mg

Potassium

155mg

Sodium

37mg

Zinc

0.6mg

Copper

0.03mg

Selenium

3µg

Iodine

23µg

Other types of fromage frais

Food

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, fruit, children's, fortified

99 kcal

5.8g

2.9g

0.2g

About these figures

Values are per 100g of the food as described (7 samples, 6 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published