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Cream Cheese

Cream Cheese


Cream cheese, is a soft, rich, non-curd cheese made of cream or a mixture of cream and milk. Cream cheese is much lower in protein, calcium and sodium than most other cheeses, while containing much higher lipid levels.

Caloric Content

Calories: 99
Protein:2.14 gm
Carbohydrates: .75 gm
Fiber: 0 gm
Total fats: 9.89 gm
Saturated fats:6.23 gm
Unsaturated fats:3.15 gm
Cholesterol: 31 mg

1. 1 ounce, 28 grams

Vitamin Content

Vitamin A: 4055000 IU
Thiamine:.005 1.7 mg
Vitamin B-2:.056 1.7 mg
Vitamin B-6:.013 2.0 mg
Vitamin B-12:.12 6 mcg
Biotin: - 300 mcg
Niacin: .029 20 mg
Pantothenic Acid:.077 10 mg
Folic acid: 4 400 mcg
Vitamin C: 0 60 mg
Vitamin E: - 30 IU

1. 1 ounce, 28 grams

Mineral Content

Calcium: 231000 mg
Copper:.011 2 mg
Iron: .34 18 mg
Magnesium: 2 400 mg
Manganese:.001 n/a mg
Phosphorus: 301000 mg
Potassium: 34 n/a mg
Selenium: - n/a mcg
Sodium: 84 n/a mg
Zinc: .15 15 mg

1. 1 ounce, 28 grams

Amino Acid Content

Tryptophan:.019 gm
Threonine:.091 gm
Isoleucine:.113 gm
Leucine:.207 gm
Lysine:.192 gm
Methionine:.051 gm
Cysteine:.019 gm
Phenylalanine:.119 gm
Tyrosine:.102 gm
Valine: .125 gm
Arginine:.081 gm
Histidine:.077 gm
Alanine:.065 gm
Aspartic acid:.151 gm
Glutamic acid:.486 gm
Glycine:.042 gm
Proline:.195 gm
Serine: .113 gm

1. 1 ounce, 28 grams


Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.

United States Department of Agriculture. Cheeses of the World. Dover: New York. 1972.