Babybel Cheese, also known as Mini Babybel, is a type of cheese that originated in France but is now produced and sold worldwide. Made using a recipe loosely inspired by Edam, the original flavour of Babybel is a small, round, wax-covered cheese that is made from cow’s milk. Read our blog post to learn about the nutrition facts for Babybel.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Scientist’s index →
What is Babybel cheese?
Babybel is a brand of small, round, semi-hard cheese encased in a protective wax coating. It is made by The Bel Group, a French company, and is widely known for its portability and fun design. Babybel cheeses are typically individually wrapped, making them convenient snacks.
Characteristics of Babybel
- Texture: Smooth and creamy, suitable for snacking or light meals.
- Flavours: The most common variety is similar to Edam cheese, but other flavours include Cheddar, Gouda and Mozzarella.
- Wax Coating: The coloured wax protects the cheese and keeps it fresh. The red wax is iconic, but different colours represent different flavours.
Babybel is popular with children and adults due to its mild taste, convenience, and playful design. It’s often marketed as a healthy and portable snack option.
Nutrition fact sheet for Babybel
Nutrition Facts Summary for Babybel Original
Babybel is a nutritious cheese that is rich in protein, vitamins and minerals. Here are some of the key nutrition facts for this beloved cheese:
Lactose Intolerance
Babybel is a good option for people who are lactose intolerant. It contains very little lactose, which is the sugar found in milk that can cause digestive discomfort for some people. The ageing process used in making Babybel Original helps to break down the lactose, resulting in a product that contains less than 1 gram of lactose per serving.
Fat & Protein Content
Babybel Cheese is a high-fat cheese, with around 29 g of fat per 100g. However, the majority of the fat in Babybel Cheese is in the form of healthy monounsaturated and polyunsaturated fats, which have been linked to a reduced risk of heart disease. Babybel Cheese is also a good source of protein, with around 24 g of protein per 100 g.
Pregnancy
Babybel Cheese is a safe choice for pregnant women, since it is made from pasteurised milk. In addition to this, all versions of Babybel are low in moisture and do not form a natural rind.
Salt Content
Babybel is moderate in sodium, with around 762 milligrams of sodium per 100 g. This is around 33% of the recommended daily limit for sodium. While sodium is an important mineral that is essential for many bodily functions, too much sodium can increase blood pressure and contribute to heart disease.
Conclusion
In conclusion, Babybel Cheese is a delicious and nutrient-dense food that can be a healthy addition to a balanced diet. It is a good choice for people who are lactose intolerant, and it contains healthy fats and protein.
Since all versions are made with pasteurised milk, Babybel is a safe option if you’re pregnant. And like all foods, moderation is key when it comes to salt intake. Enjoy Babybel as a snack or as a part of a meal, and savour its rich, creamy flavour.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
