Ir al contenido principal

Cheese spread, plain

Plain cheese spread is a spreadable dairy product sold in portions and tubs. It mainly provides fat and protein, along with minerals such as calcium and phosphorus. Per 100g, it contains 19g of fat, including 13g of saturated fat, 11g of protein and 498mg of calcium.

Calcium helps maintain bones and teeth and supports normal muscle function. Protein is needed for the growth and repair of body tissues. The saturated fat and salt content are worth noting for people monitoring their intake, and amounts may vary between products. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

237 kcal

Energía

984 kJ

Grasa

19g

of which saturates

13g

Carbohydrate

6.5g

of which sugars

6.5g

Fibra

0g

Proteína

11g

Sal

1.8g

Alcohol

0g

Agua

58g

Colesterol

55mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

234µg

Vitamina D

0.2µg

Vitamina E

0.24mg

Vitamina C

Trace

Thiamin (B1)

0.05mg

Riboflavin (B2)

0.36mg

Niacin (B3)

0.1mg

Vitamin B6

0.08mg

Vitamina B12

0.6µg

Ácido fólico

19µg

Calcio

498mg

Hierro

Trace

Magnesio

24mg

Phosphorus

835mg

Potasio

219mg

Sodio

730mg

Zinc

1.8mg

Cobre

Trace

Selenio

4µg

Iodine

29µg

Other types of cheese spread

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cheese spread, plain, reduced fat

154 kcal

15g

7.2g

0g

Cheese spread, flavoured

258 kcal

14g

21g

–

About these figures

Values are per 100g of the food as described (20 samples, 7 brands, portions and tubs). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

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