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Cheese spread, flavoured

Flavoured cheese spread is a dairy food in a spreadable form with added flavourings. The figures given here cover samples of assorted flavours. It mainly provides fat and protein, with calcium and phosphorus among its minerals. Per 100g, it contains 21g of fat, including 13g of saturated fat, 14g of protein and 2.8g of salt.

Protein supports the maintenance and repair of body tissues, while calcium contributes to normal bones and teeth. The saturated fat and salt content are worth noting for people monitoring their intake. Values may differ between products and flavours, so labels can help when comparing them. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

258 kcal

Energía

1070 kJ

Grasa

21g

of which saturates

13g

Carbohydrate

4.4g

of which sugars

4.4g

Proteína

14g

Sal

2.8g

Agua

57g

Colesterol

60mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

261µg

Vitamina D

0.2µg

Vitamina E

0.22mg

Vitamina C

Trace

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.25mg

Niacin (B3)

0.2mg

Vitamin B6

0.08mg

Vitamina B12

0.6µg

Ácido fólico

19µg

Calcio

430mg

Hierro

0.2mg

Magnesio

23mg

Phosphorus

740mg

Potasio

140mg

Sodio

1130mg

Zinc

2.3mg

Cobre

0.11mg

Selenio

6µg

Iodine

29µg

Other types of cheese spread

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cheese spread, plain

237 kcal

11g

19g

0g

Cheese spread, plain, reduced fat

154 kcal

15g

7.2g

0g

About these figures

Values are per 100g of the food as described (10 samples, assorted flavours). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente