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Cream cheese
Cream cheese: 350 kcal per 100 grams. Protein 6.2 g, fat 34.4 g, carbs 5.5 g. 1 tablespoon (15 g) is 52 kcal.
350kcal
6.2 gProtein
34.4 gFat
5.5 gCarbs
0 gFiber
Where the calories come from
- Protein 7%
- Fat 87%
- Carbs 6%
What it is rich in
- Vitamin A high
- B2, riboflavin source
- Selenium source
- Phosphorus source
High in: at least 30% of the daily reference intake per 100 g, source of: at least 15%, as in EU Regulation 1924/2006.
Nutrition facts
| Basics | % DV | |
|---|---|---|
| Calories | 350 kcal | 18% |
| Protein | 6.2 g | 12% |
| Fat | 34.4 g | 49% |
| Carbohydrates | 5.5 g | 2% |
| Fiber | 0 g | |
| Water | 52.6 g | |
| Carbohydrates | ||
| Sugars | 3.8 g | 4% |
| Fats | ||
| Saturated | 20.2 g | 101% |
| Monounsaturated | 8.9 g | |
| Polyunsaturated | 1.5 g | |
| Cholesterol | 101 mg | |
| Vitamins | ||
| Vitamin A | 308 mcg | 38% |
| B1, thiamin | 0.02 mg | 2% |
| B2, riboflavin | 0.23 mg | 16% |
| B3, niacin | 0.09 mg | 1% |
| B5, pantothenic acid | 0.52 mg | 9% |
| B6 | 0.06 mg | 4% |
| B9, folate | 9 mcg | 4% |
| B12 | 0.22 mcg | 9% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.86 mg | 7% |
| Vitamin K | 2.1 mcg | 3% |
| Choline | 27 mg | |
| Minerals | ||
| Potassium | 132 mg | 7% |
| Calcium | 97 mg | 12% |
| Magnesium | 9 mg | 2% |
| Phosphorus | 107 mg | 15% |
| Sodium | 314 mg | 13% |
| Iron | 0.11 mg | 1% |
| Zinc | 0.5 mg | 5% |
| Copper | 0.02 mg | 2% |
| Manganese | 0.01 mg | 1% |
| Selenium | 8.6 mcg | 16% |
Percent of the adult daily reference intake (EU Regulation 1169/2011) for a 2,000 kcal diet.
Frequently asked questions
How many calories are in cream cheese?
100 grams contain 350 kcal. 1 tablespoon weighs about 15 g, which is 52 kcal.
How much protein is in cream cheese?
100 grams contain 6.2 g of protein. Protein provides 7% of this food's calories.
How many carbs and how much sugar are in cream cheese?
100 grams contain 5.5 g of carbs, including 3.8 g of sugars and 0 g of fiber.
Data: USDA FoodData Central, SR Legacy, food 173418. The same food varies with variety and cooking, so treat the numbers as estimates.
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