Cheese spread, 10 % fat

Nutritional Information

Portion Size:

Macro nutrients

Composition

Composition	gram
Fat	10.0
Carbohydrate	0.0
Protein	18.0
Dietary fibre	0.0
Alcohol	0.0
Water	72.0

Energy content

Energy content	energiprosent
Fat	55
Carbohydrate	0
Protein	45
Dietary fibre	0
Alcohol	0

Fat
Carbohydrate
Protein
Dietary fibre
Alcohol
Water

Energy in 100 g: 676 kJ (162 kcal)
Edible part: 100 %

Nutrient	Source	Quantity	Energiprosent
Fat			54 E%
Carbohydrate			0 E%
Dietary fibre			0 E%
Protein			45 E%
Alcohol			0 E%
Water			-

Carbohydrates

Carbohydrate	Source	Quantity
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

Fat	Source	Quantity
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol

Saturated fatty acids	Source	Quantity
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)

Monounsaturated fatty acids	Source	Quantity
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)

Polyunsaturated fatty acids	Source	Quantity
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitamins	Quantity
Vitamin A (RAE)
Vitamin A (RE)	55 RE	7 %
Retinol
Beta-carotene
Vitamin D		0 %
Vitamin E		1 %

Water-soluble vitamins	Source	Quantity
Vitamin B1 (thiamin)			7 %
Vitamin B2 (riboflavin)			14 %
Vitamin B3 (niacin)
Niacin equivalents			26 %
Vitamin B6 (pyridoxine)			3 %
Vitamin B9 (folate)			2 %
Vitamin B12 (cobalamin)			10 %
Vitamin C (askorbic acid)			0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

Minerals	Source	Quantity
Salt (NaCl)
Calcium (Ca)			57 %
Sodium (Na)
Potassium (K)			2 %
Magnesium (Mg)			8 %
Phosphorus (P)			139 %

Trace elements	Source	Quantity
Iron (Fe)			2 %
Zinc (Zn)			23 %
Selenium (Se)			1 %
Copper (Cu)			5 %
Iodine (I)			4 %

Classification

Food ID: 01.204

FoodEx2: Processed cheese, spreadable (A031C)

Facets
F07 Fat-content	10 % fat (A072X)

LanguaL

LanguaL	Classification
A0282	Processed cheese product (US CFR)
A0787	Processed cheese (EUROFIR)
B1201	Cow
C0245	Curd
E0119	Semisolid with smooth consistency
F0014	Fully heat-treated
G0003	Cooking method not applicable
H0325	Fat partially removed, less than 50% remaining
J0131	Preserved by chilling
K0003	No packing medium used
M0123	Plastic tray or pan, aluminum foil cover or wrapping
M0426	Peel-off lid
N0021	Polypropylene
N0024	Coating enamel
P0024	Human consumer, no age specification
P0040	Reduced fat food
P0132	""light"" label claim
P0161	Label claim in food name
Z0112	Food industry prepared

The foods in the Food Composition Table are described using two classification systems.

FoodEx2 is a classification and standardization system for foods and feed developed by the European Food Safety Authority (EFSA). The system consists of a main code that describes the type of food. In addition, there are facets that provide more detailed information about the food, for example about ingredients, packaging, or method of preparation.

LanguaL is a similar system. LanguaL stands for “Langua aLimentaria”, or “language of food”. It also consists of a description of the type of food, and facets with additional information.

Sources

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

108a

Data from the industry to the Food Composition Table 2015, unspecified/verified value.

108b

Data from the industry to the Food Composition Table 2015, analysed value.

109c

Data from the industry to the Food Composition Table 2016, calculated value.

325

University of Oslo (2018). Iodine project 2017-2018.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

400e

Swedish National Food Agency. The food database, version 2015.03.09.

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Value type	Weighted
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Type not known
Acquisition type	Not known
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Value created within host system
Method type	Calculations including conversion factors
Method indicator	Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Value type	Best estimate
Acquisition type	Food composition table
Method type	Method type not known
Method indicator	Method not known

Value type	Best estimate
Acquisition type	Industry laboratory
Method type	Analytical, generic
Method indicator	Analytical method not known

Value type	Logical zero
Acquisition type	Value created within host system
Method type	Estimated according to logical deduction
Method indicator	Imputation

Nutritional Information

Macro nutrients

Carbohydrates

Fatty acids

Vitamins

Minerals and trace elements

Classification

FoodEx2: Processed cheese, spreadable (A031C)

LanguaL

Sources

10

20

50

108a

108b

109c

325

331

400e

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

10

20

50

108a

108b

109c

325

331

400e

MI0120

MI0142

MI0181

MI0322

MI0325

MI0421

MI_SUGAR_NO

Vitamin B3 (niacin) in Cheese spread, 10 % fat

Iodine (I) in Cheese spread, 10 % fat

Vitamin A (RAE) in Cheese spread, 10 % fat

Vitamin B6 (pyridoxine) in Cheese spread, 10 % fat

Trans fatty acids in Cheese spread, 10 % fat

Niacin equivalents in Cheese spread, 10 % fat

Sugar, total in Cheese spread, 10 % fat

Sodium (Na) in Cheese spread, 10 % fat

Omega-3 in Cheese spread, 10 % fat

Vitamin E in Cheese spread, 10 % fat

C18:0 (stearic acid) in Cheese spread, 10 % fat

C16:1 sum (palmitoleic acid) in Cheese spread, 10 % fat

C18:3n-3 (alpha-linolenic acid) in Cheese spread, 10 % fat

Vitamin B12 (cobalamin) in Cheese spread, 10 % fat

Dietary fibre in Cheese spread, 10 % fat

C18:2n-6 (linoleic acid) in Cheese spread, 10 % fat

Potassium (K) in Cheese spread, 10 % fat

C18:1 sum (oleic acid) in Cheese spread, 10 % fat

Starch in Cheese spread, 10 % fat

Salt (NaCl) in Cheese spread, 10 % fat

C12:0 (lauric acid) in Cheese spread, 10 % fat

Calcium (Ca) in Cheese spread, 10 % fat

Retinol in Cheese spread, 10 % fat

Protein in Cheese spread, 10 % fat

Zinc (Zn) in Cheese spread, 10 % fat

Polyunsaturated fatty acids in Cheese spread, 10 % fat

Omega-6 in Cheese spread, 10 % fat

Monounsaturated fatty acids in Cheese spread, 10 % fat

Vitamin C (askorbic acid) in Cheese spread, 10 % fat

Magnesium (Mg) in Cheese spread, 10 % fat

Fat in Cheese spread, 10 % fat

Selenium (Se) in Cheese spread, 10 % fat

Vitamin B2 (riboflavin) in Cheese spread, 10 % fat

Beta-carotene in Cheese spread, 10 % fat

Sugar, free in Cheese spread, 10 % fat

Carbohydrate in Cheese spread, 10 % fat

Vitamin B9 (folate) in Cheese spread, 10 % fat

Vitamin B1 (thiamin) in Cheese spread, 10 % fat