Cheese, cream, low fat
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.2 MG | 14% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.8 MG | 17% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 19 UG | 5% | |
| Choline, total | 12.1 MG | 2% | |
| Vitamin B-12 | 0.9 UG | 38% | |
| Vitamin A, RAE | 161 UG | 18% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 1.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 148 MG | 11% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 8 MG | 2% | |
| Phosphorus, P | 152 MG | 12% | |
| Potassium, K | 247 MG | 5% | |
| Sodium, Na | 317 MG | 14% | |
| Zinc, Zn | 0.6 MG | 5% | |
| Copper, Cu | 0.0 MG | 4% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 4 UG | 7% |
Nutrition Highlights
- Good source of Vitamin B-12 (38% DV).
About Cheese, cream, low fat
This soft, spreadable dairy product is made by blending cream with milk and then removing some of the fat content to create a lighter version of traditional cream cheese. With a smooth, creamy texture and mild tangy flavor, it offers a versatile option for those seeking to reduce fat intake without sacrificing taste or texture in their favorite recipes.
The nutritional profile shows a good balance of macronutrients, with 7.9g of protein per 100g serving making it a decent source of this essential nutrient. The reduced fat content (16.7g per 100g) compared to full-fat versions makes it a popular choice for health-conscious consumers. It's particularly useful as a spread on bagels and crackers, as a base for dips and spreads, or as an ingredient in both sweet and savory recipes. Many people use it in place of butter on toast, as a filling for stuffed vegetables, or as a creamy base for pasta sauces. Its lower fat content also makes it suitable for those monitoring their saturated fat intake while still enjoying the rich, creamy texture that makes dairy products so appealing in cooking and baking.
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