Cheese spread, 3 % fat
Energy in 100 g
Per 100 g
421 kJ (100 kcal)
More cheese spread:
421 kJ (100 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | 104d | 0 g |
| Sugar, added | 701G | 0 g |
| Sugar, free | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 72 | 1.9 g |
| Trans fatty acids | 72 | 0.1 g |
| Monounsaturated fatty acids | 72 | 0.7 g |
| Polyunsaturated fatty acids | 72 | 0.1 g |
| Omega-3 | 109c | 0 g |
| Omega-6 | 109c | 0.1 g |
| Cholesterol | 400e | 10 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 109c | 0.1 g |
| C14:0 (myristic acid) | 109c | 0.3 g |
| C16:0 (palmitic acid) | 109c | 0.8 g |
| C18:0 (stearic acid) | 109c | 0.3 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 109c | 0 g |
| C18:1 sum (oleic acid) | 109c | 0.6 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A (RAE) | MI0325 | 24 µg-RE | |
| Vitamin A (RE) | MI0322 | 24 µg-RE | 3 % |
| Beta-carotene | 400e | 11 µg | |
| Retinol | 400e | 23 µg | |
| Vitamin D | 86 | 0 µg | 0 % |
| Vitamin E | 400e | 0.1 mg-ATE | 0 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 400e | 0.07 mg | 5 % |
| Vitamin B2 (riboflavin) | 400e | 0.23 mg | 14 % |
| Vitamin B3 (niacin) | 400e | 0.1 mg | |
| Niacin equivalents | MI0421 | 4.1 mg | 20 % |
| Vitamin B6 (pyridoxine) | 400e | 0.06 mg | 3 % |
| Vitamin B9 (folate) | 400e | 7 µg | 2 % |
| Vitamin B12 (cobalamin) | 400e | 0.4 µg | 10 % |
| Vitamin C (askorbic acid) | 400e | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 400e | 513 mg | 44 % |
| Potassium (K) | 400e | 100 mg | 2 % |
| Sodium (Na) | 400e | 1,000 mg | |
| Salt (NaCl) | MI0120 | 2.5 g | |
| Phosphorus (P) | 400e | 741 mg | 115 % |
| Magnesium (Mg) | 400e | 25 mg | 8 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 400e | 0.3 mg | 2 % |
| Copper (Cu) | 30 | 0.05 mg | 5 % |
| Zinc (Zn) | 400e | 2.6 mg | 18 % |
| Selenium (Se) | 400e | 1 µg | 1 % |
| Iodine (I) | 325 | 6 µg | 4 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0282 | Processed cheese product (US CFR) |
| A0787 | Processed cheese (EUROFIR) |
| B1201 | Cow |
| C0245 | Curd |
| E0144 | Semisolid |
| F0014 | Fully heat-treated |
| G0003 | Cooking method not applicable |
| H0325 | Fat partially removed, less than 50% remaining |
| J0100 | Preserved by adding chemicals |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| P0040 | Reduced fat food |
| P0131 | "less" label claim |
| Z0112 | Food industry prepared |