Cream cheese, herbs
Energy in 100 g
Per 100 g
1,147 kJ (278 kcal)
1,147 kJ (278 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | MI_SUGAR_NO | 2.7 g |
| Sugar, added | 331 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 114a | 17.1 g |
| Trans fatty acids | 114a | 0.8 g |
| Monounsaturated fatty acids | 114a | 6.5 g |
| Polyunsaturated fatty acids | 114a | 0.6 g |
| Omega-3 | 114a | 0.1 g |
| Omega-6 | 114a | 0.1 g |
| Cholesterol | 114a | 66 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 114a | 0.8 g |
| C14:0 (myristic acid) | 114a | 2.7 g |
| C16:0 (palmitic acid) | 114a | 7.6 g |
| C18:0 (stearic acid) | 114a | 2.8 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 114a | 0.6 g |
| C18:1 sum (oleic acid) | 114a | 5.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 257 µg-RE | 34 % |
| Beta-carotene | 114a | 159 µg | |
| Retinol | 114a | 244 µg | |
| Vitamin D | 112a | 0 µg | 0 % |
| Vitamin E | 114a | 0.7 mg-ATE | 5 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 114a | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 114a | 0.19 mg | 11 % |
| Vitamin B3 (niacin) | 114a | 0 mg | |
| Vitamin B6 (pyridoxine) | 114a | 0.03 mg | 1 % |
| Vitamin B9 (folate) | 114a | 15 µg | 4 % |
| Vitamin B12 (cobalamin) | 114a | 0.3 µg | 7 % |
| Vitamin C (askorbic acid) | 112a | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 114a | 96 mg | 8 % |
| Potassium (K) | 114a | 120 mg | 3 % |
| Sodium (Na) | 114a | 400 mg | |
| Salt (NaCl) | MI0120 | 1 g | |
| Phosphorus (P) | 114a | 120 mg | 18 % |
| Magnesium (Mg) | 114a | 9 mg | 3 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 114a | 0.1 mg | 0 % |
| Copper (Cu) | 114a | 0.01 mg | 1 % |
| Zinc (Zn) | 114a | 0.7 mg | 5 % |
| Selenium (Se) | 114a | 8 µg | 9 % |
| Iodine (I) | 114a | 26 µg | 18 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0185 | Uncured cheese (US CFR) |
| A0786 | Uncured cheese (EUROFIR) |
| B1201 | Cow |
| C0245 | Curd |
| E0119 | Semisolid with smooth consistency |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0101 | Lactic acid fermented |
| H0151 | Spice or herb added |
| H0306 | Homogenized or emulsified |
| J0151 | Ingredient preserved by heat treatment |
| K0003 | No packing medium used |
| M0160 | Aluminum tray or pan, plastic cover or wrapping |
| M0213 | Box |
| M0426 | Peel-off lid |
| N0022 | Polystyrene |
| N0024 | Coating enamel |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |
| Z0112 | Food industry prepared |