Cream cheese, Philadelphia
Energy in 100 g
Per 100 g
1,160 kJ (281 kcal)
1,160 kJ (281 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 400f | 2.7 g |
| Sugar, added | 20 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 400f | 18 g |
| Trans fatty acids | 50 | 0 g |
| Monounsaturated fatty acids | 400f | 6.4 g |
| Polyunsaturated fatty acids | 400f | 1.2 g |
| Omega-3 | 400f | 0.6 g |
| Omega-6 | 400f | 0.6 g |
| Cholesterol | 400f | 85 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 400f | 0.8 g |
| C14:0 (myristic acid) | 400f | 2.8 g |
| C16:0 (palmitic acid) | 400f | 7.2 g |
| C18:0 (stearic acid) | 400f | 2.5 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 400f | 0.5 g |
| C18:1 sum (oleic acid) | 400f | 5.5 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 285 µg-RE | 38 % |
| Beta-carotene | 400f | 19 µg | |
| Retinol | 400f | 284 µg | |
| Vitamin D | 400f | 0.1 µg | 1 % |
| Vitamin E | 400f | 0.7 mg-ATE | 5 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400f | 0.03 mg | 2 % |
| Vitamin B2 (riboflavin) | 400f | 0.17 mg | 10 % |
| Vitamin B3 (niacin) | 400f | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 400f | 0.04 mg | 2 % |
| Vitamin B9 (folate) | 400f | 15 µg | 4 % |
| Vitamin B12 (cobalamin) | 400f | 0.2 µg | 5 % |
| Vitamin C (askorbic acid) | 400f | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400f | 88 mg | 7 % |
| Potassium (K) | 400f | 71 mg | 2 % |
| Sodium (Na) | 400f | 268 mg | |
| Salt (NaCl) | MI0120 | 0.7 g | |
| Phosphorus (P) | 400f | 95 mg | 14 % |
| Magnesium (Mg) | 400f | 7 mg | 2 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400f | 0.1 mg | 0 % |
| Copper (Cu) | 10 | – | |
| Zinc (Zn) | 400f | 0.7 mg | 5 % |
| Selenium (Se) | 400f | 3 µg | 3 % |
| Iodine (I) | 229 | 7 µg | 5 % |
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 |
| F0018 | Partially heat-treated |
| G0003 | Cooking method not applicable |
| H0101 | Lactic acid fermented |
| H0297 | Milk or milk product added |
| H0367 | Salt added |
| J0100 | Preserved by adding chemicals |
| J0131 | Preserved by chilling |
| J0135 | Pasteurized by heat |
| K0003 | No packing medium used |
| M0188 | Plastic container, rigid or semirigid, aluminum lid |
| N0036 | Plastic |
| P0024 | Human consumer, no age specification |
| Z0112 | Food industry prepared |