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Sweet lemon-cheesecake-flavored spreadable cream cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
330
KCAL / 100G
Carbs
9.5g
· 12%
Protein
5.5g
· 7%
Fat
29.5g
· 81%
Fiber
0g
Vitamins
Vitamin A
290µg · 32% DV
B12
0.45µg · 19% DV
B2
0.19mg · 15% DV
B5
0.38mg · 8% DV
Minerals
Sodium
370mg · 16% DV
Phosphorus
95mg · 14% DV
Iodine
18µg · 12% DV
Calcium
100mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
18.2g
MONOUNSATURATED
8.1g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
Lemon cheesecake flavored cream cheese contains 330 calories per 100 g.
It provides 5.5 g of protein per 100 g. Its protein content is lower than its fat content.
Yes. It contains 29.5 g of fat per 100 g, making it a high-fat dairy product.
Lemon cheesecake flavored cream cheese has 9.5 g of carbohydrates per 100 g. This is substantially lower than its fat content.
Its glycemic index is 35. This falls within the low glycemic index range.
It is listed as compatible with a ketovore diet. However, it contains 9.5 g of carbohydrates per 100 g, so portions should fit your overall carbohydrate target.
It is listed as compatible with a gluten-free diet. If you have celiac disease or gluten sensitivity, check the product label as well.
Yes, this product is listed as compatible with vegetarian diets. It is also compatible with omnivorous diets.
No. It contains 0 g of fiber per 100 g, so it does not contribute to daily fiber intake.
No. It contains dairy, so people with a milk allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.