Neufchatel
Description
Neufchatel is a soft, mild cheese made from whole milk - fresh, skim milk, or a mixture of milk and cream. It is extremely low in calcium and moderately low in sodium as compared to other cheeses. Neufchafel contains more than 20% but less than 33% lipids.
Caloric Content
| 1 | |
| Calories: | 74 |
| Protein: | 2.82 gm |
| Carbohydrates: | .83 gm |
| Fiber: | 0 gm |
| Total fats: | 6.64 gm |
| Saturated fats: | 4.2 gm |
| Unsaturated fats: | 2.1 gm |
| Cholesterol: | 22 mg |
1. 1 ounce, 28 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 321 | 5000 IU |
| Thiamine: | .004 | 1.7 mg |
| Vitamin B-2: | .055 | 1.7 mg |
| Vitamin B-6: | .012 | 2.0 mg |
| Vitamin B-12: | .075 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .036 | 20 mg |
| Pantothenic Acid: | .16 | 10 mg |
| Folic acid: | 3 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 ounce, 28 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 21 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .08 | 18 mg |
| Magnesium: | 2 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 39 | 1000 mg |
| Potassium: | 32 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 113 | n/a mg |
| Zinc: | .15 | 15 mg |
1. 1 ounce, 28 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .025 gm |
| Threonine: | .12 gm |
| Isoleucine: | .149 gm |
| Leucine: | .274 gm |
| Lysine: | .253 gm |
| Methionine: | .068 gm |
| Cysteine: | .025 gm |
| Phenylalanine: | .157 gm |
| Tyrosine: | .135 gm |
| Valine: | .166 gm |
| Arginine: | .107 gm |
| Histidine: | .101 gm |
| Alanine: | .086 gm |
| Aspartic acid: | .199 gm |
| Glutamic acid: | .641 gm |
| Glycine: | .056 gm |
| Proline: | .258 gm |
| Serine: | .149 gm |
1. 1 ounce, 28 grams
References
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
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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