Cream cheese Nutrition facts
Cream cheese
Cheesecake, a perfect dessert for every occasion, employs cream cheese as a base ingredient! This soft, slightly acidic dairy product processed from fresh cow's milk. The finished product has smooth, spreadable consistency and consists of high concentrations of milk solids.
USDA recommends that the standard cream cheese should contain more than 33% total fats, about 10% proteins and about 55% moisture. 1 gallon of fresh milk will yield 1.5 to 2 lbs. of cream cheese.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 350 Kcal | 4% |
| Carbohydrates | 5.52g | 4% |
| Protein | 6.15g | 11% |
| Total Fat | 34.44g | 172% |
| Dietary Fiber | 0 g | 0% |
| Vitamins | ||
| Folates | 9 μg | 2.25% |
| Niacin | 0.091 mg | <1% |
| Pyridoxine | 0.056 mg | 4% |
| Riboflavin | 0.23 mg | 18% |
| Thiamin | 0.023 mg | 2% |
| Vitamin-A | 1111 IU | 37% |
| Vitamin-B12 | 0.22 μg | 9% |
| Vitamin-C | 0 mg | 0% |
| Vitamin-D | 0 IU | 0% |
| Vitamin-E | 0.86 mg | 6% |
| Vitamin K | 2.1 µg | 2% |
| Electrolytes | ||
| Sodium | 314 mg | 21% |
| Potassium | 132 mg | 2.8% |
| Minerals | ||
| Calcium | 97 mg | 10% |
| Copper | 0.018 mg | 2% |
| Iron | 0.11 mg | 1.4% |
| Magnesium | 9 mg | 2% |
| Manganese | 0.011 mg | <1% |
| Phosphorus | 107 mg | 15% |
| Zinc | 0.5 mg | 4% |