Cream Cheese
Description
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
| 1 | |
| 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
| 1 | USRDA | |
| Vitamin A: | 405 | 5000 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
| 1 | USRDA | |
| Calcium: | 23 | 1000 mg |
| Copper: | .011 | 2 mg |
| Iron: | .34 | 18 mg |
| Magnesium: | 2 | 400 mg |
| Manganese: | .001 | n/a mg |
| Phosphorus: | 30 | 1000 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
| 1 | |
| 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
References
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.
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