Plain cream cheese portion
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
A ready 40 g portion for immediate serving.
1 servingFinal yield 40 g
Ingredients
- 40 gCream cheese, regular, plain
Method
- Keep the product refrigerated until serving.
- Place the 40 g portion in a small bowl or spread it on bread.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 137.2 kcal
- Protein
- 2.3 g
- Fat
- 13.4 g
- Total carbohydrate (by difference)
- 1.8 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 7.9 g
- Sodium
- 147.2 mg
- Salt (sodium × 2.5)
- 0.37 g
Per serving
- Energy
- 137.2 kcal
- Protein
- 2.3 g
- Fat
- 13.4 g
- Total carbohydrate (by difference)
- 1.8 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 7.9 g
- Sodium
- 147.2 mg
- Salt (sodium × 2.5)
- 0.37 g
Per 100 g of finished food
- Energy
- 343 kcal
- Protein
- 5.8 g
- Fat
- 33.5 g
- Total carbohydrate (by difference)
- 4.6 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 19.7 g
- Sodium
- 368 mg
- Salt (sodium × 2.5)
- 0.92 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal