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Cheese spread, plain, reduced fat

Plain reduced-fat cheese spread is a milk-based product sold in portions or tubs. It provides protein, fat and carbohydrate, along with minerals including calcium and phosphorus. Per 100g, it contains 15g of protein, 485mg of calcium, 4.6g of saturated fat and 1.9g of salt.

Protein supports the growth and repair of body tissues, while calcium helps maintain bones and teeth and supports normal muscle function. Although labelled reduced fat, this cheese spread still contains saturated fat, which is worth noting for people monitoring their intake. Its salt content is also relevant for those watching how much salt they eat. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

154 kcal

Energy

648 kJ

Graisse

7.2g

of which saturates

4.6g

Carbohydrate

7.9g

of which sugars

7.3g

Fibre

0g

Protéines

15g

Sel

1.9g

Alcool

0g

Eau

61g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

134µg

Vitamine E

0.4mg

Vitamine C

Trace

Thiamin (B1)

0.06mg

Riboflavin (B2)

0.53mg

Niacin (B3)

0.1mg

Vitamine B6

0.07mg

Vitamine B12

2µg

Folate

7µg

Calcium

485mg

Fer

0.29mg

Magnésium

24mg

Phosphorus

850mg

Potassium

235mg

Sodium

750mg

Zinc

1.7mg

Copper

0.05mg

Sélénium

4µg

Iodine

29µg

Other types of cheese spread

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Cheese spread, plain

237 kcal

11g

19g

0g

Cheese spread, flavoured

258 kcal

14g

21g

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About these figures

Values are per 100g of the food as described (13 samples, 9 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.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 3 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine