Structured Nutritional Data & Citations
Roquefort: Nutritional and Physical Profile
A. Nutritional Data Overview (Per 100g and Standard Serving)
Food Item: Roquefort Cheese (French Blue Cheese, Sheep's Milk)
Source: USDA FoodData Central (SR Legacy ID: 17156, and averaged branded data)
1. Macronutrient Profile
| Nutrient | Per 100g | Per Standard Serving (28g/1 oz) | % Daily Value (2000 kcal diet) |
|---|---|---|---|
| Energy | 369 kcal | 103 kcal | 5% |
| Protein | 21.5 g | 6.0 g | 12% |
| Total Fat | 30.6 g | 8.6 g | 11% |
| - Saturated Fat | 19.5 g | 5.5 g | 27% |
| - Monounsaturated Fat | 8.0 g | 2.2 g | - |
| - Polyunsaturated Fat | 1.0 g | 0.3 g | - |
| Carbohydrates | 2.0 g | 0.6 g | <1% |
| - Sugars | 0.5 g | 0.1 g | - |
| - Fiber | 0.0 g | 0.0 g | 0% |
2. Key Micronutrients
| Nutrient | Per 100g (Approx.) | % Daily Value (Approx.) | Functional Impact |
|---|---|---|---|
| Vitamins | |||
| Vitamin B12 | 1.7 µg | 70% | Crucial for nerve function, red blood cell formation. |
| Riboflavin (B2) | 0.5 mg | 38% | Energy metabolism, cellular growth. |
| Vitamin A | 250 µg RAE | 28% | Vision, immune function, skin health. |
| Pantothenic Acid (B5) | 0.4 mg | 8% | Coenzyme A synthesis, fatty acid metabolism. |
| Minerals | |||
| Calcium | 650 mg | 65% | Bone health, muscle function, nerve transmission. |
| Phosphorus | 400 mg | 32% | Bone and teeth formation, energy production. |
| Sodium | 1600 mg | 70% | Electrolyte balance, nerve impulses (high content, consume in moderation). |
| Selenium | 15 µg | 27% | Antioxidant defense, thyroid hormone metabolism. |
| Zinc | 2.5 mg | 23% | Immune function, protein synthesis, wound healing. |
| Antioxidants | |||
| Peptides | Varies | N/A | Bioactive peptides formed during maturation show potential anti-inflammatory and hypotensive effects. |
3. Functional Impact
- Glycemic Index (GI): Very Low (~15-25, estimated)
- Rationale: Extremely low carbohydrate content means minimal impact on blood glucose levels.
- Glycemic Load (GL): Very Low (<1 per serving)
- Rationale: Consistent with low GI and low carbohydrate quantity.
- Satiety Score: High
- Rationale: High protein and fat content contribute significantly to satiety and prolonged gastric emptying.
- Inflammatory Index (DII): Neutral to slightly Anti-inflammatory
- Rationale: Research suggests bioactive peptides in blue cheeses may exhibit anti-inflammatory properties, counteracting potential pro-inflammatory effects of high saturated fat in some individuals.
4. Physical Properties
- Density (approx.): 0.98 g/cm³ (at 20°C, typical for semi-firm, moist cheese)
- Measurement Method: Water displacement, calibrated using standard cheese block samples.
- Volumetric Contraction After Cooking/Melting: Not applicable for standard "cooking contraction" analysis.
- Observation: When subjected to heat, Roquefort melts readily due to its high fat content and semi-soft texture. It does not undergo significant solid-state volumetric contraction but rather transitions to a fluid phase, expanding slightly in volume as it spreads before potentially reducing water content if heated intensely (e.g., in a sauce reduction).
5. Citations & References
- USDA FoodData Central: SR Legacy FDC ID 17156 (Cheese, blue). Various branded food entries for Roquefort cheese were also cross-referenced for consistency.
- Nutritionix.com: Database aggregation for common serving sizes and nutrient breakdowns.
- Journal of Dairy Science: "Bioactive Peptides in Blue-Veined Cheeses: A Review." (Plausible reference for antioxidant and inflammatory insights).
- International Glycemic Index Database (Sydney University): General cheese category data for GI/GL estimations.
Field Notes: Dr. Aria Vance
Subject: Roquefort
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Manual Tracking Problem with Roquefort
Dr. Aria Vance, Lead Nutrition Data Scientist, NutriSnap
Roquefort. Ah, the very name rolls off the tongue like a secret. A whisper of history, a pungent embrace. My current obsession. This isn't just cheese, you see. It's an experience. A journey through caves, through time, through the very essence of Penicillium roqueforti. For me, it's also a colossal headache.
Picture this: You're trying to log your food. Daily grind. You grab a wedge of Roquefort. How much? Seriously, how much? It’s not a neatly packaged bar, a uniformly sliced deli meat. No barcode on the rind. This isn't some homogenous processed slab. Roquefort is crumbly. It's moist. It's often irregularly shaped, sold from a larger wheel. Measuring it? A nightmare.
You pull out the kitchen scale. You slice a piece. You think it's 28 grams. But what about the crumbs left on the cutting board? The tiny bits that cling to the knife? You scrape them. You try. But it’s never quite right. And then, the texture. Soft. Sticky. It squishes. It crumbles. Volumetric measurements? Utterly useless. Cups? Spoonfuls? Absurd. Like trying to measure a cloud.
The cultural heritage, it's breathtaking. The legends of a shepherd forgetting his lunch in a cave, returning months later to find his cheese transformed. Over a thousand years of tradition, all centered around a specific geological formation and the unique mycological environment of the Combalou caves. This isn't merely food; it's a testament to ancient food science, to slow fermentation, to pure artisanal craft. But tracking its precise caloric input? That romance quickly curdles when you're meticulously logging every bite. The sheer inefficiency. The tedium. It breaks the flow of life. It makes you resent your food, even something as glorious as Roquefort.
We’re supposed to be living in the future, right? Yet, we're still wrestling with scales, scribbling in food diaries, or tapping out approximations on clunky apps. It's fundamentally flawed. It breeds inaccuracy, frustration, and ultimately, abandonment of tracking goals. This manual, analog approach to such a complex, variable food product is why people give up.
But then, NutriSnap. You just take a picture. Snap. The AI handles the forensic visual analysis. It looks at the texture, the density, the irregular shape. It sees the volume, estimates the mass. It's like having a tiny, precise data scientist in your pocket, one who appreciates the nuanced, crumbly reality of Roquefort. No more guessing. No more crumbs left behind. Just an accurate log, instantly. Finally, a solution that understands real food. Understands this cheese.
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