Fat & Proteins & Carbs
100 g = 295 Calories
Cheese Spread Cream Cheese Regular belongs to the Fats and Oils food group.
You have 295 calories from 100 grams.The serving weight is 240g – 1 cup which is equivalent to 708 calories.
Percent Daily Value
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
You can get an estimate of the number of calories you need daily based on criteria such as age, gender, weight, height and activity on our calculator
295 Calories = 15% of Daily Value
DVs are based on a 2,000-calorie diet for healthy adults women.
295 Calories = 12% of Daily Value
DVs are based on a 2,500-calorie diet for healthy adults men.
Estimated amounts of calories needed
.Calories needed to maintain the energy balance of different age groups at three different levels of physical activity.
- Sedentary means a lifestyle that includes only light physical activity associated with typical daily living.
- Moderately active means a lifestyle that includes physical activity equivalent to walking approximately 1.5 to 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.
- Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.
How long would it take to burn off 295 calories?
Everyone’s metabolism is responsible for turning food into energy. Being a natural process of our body, metabolism is best activated by exercise to burn calories. Some factors that define this process are body structure, gender and age.
How Long Does It Take to Burn 295 calories for a 125-pound person :
Ski Machine: general: 26 mn
Water Volleyball : 82 mn
Bicycling: 12-13.9 mph : 31 mn
Running: 6 mph (10 min/mile) : 25 mn
Sleeping : 402 mn
How Long Does It Take to Burn 295 calories for a 155-pound person :
Aerobics: water : 61 mn
Swimming: general : 41 mn
Rollerblading/skating (Casual) : 23 mn
Operate Snow Blower: walking : 55 mn
Sleeping : 402 mn
How Long Does It Take to Burn 295 calories for a 185-pound person :
Aerobics: low impact : 38 mn
Swimming: general : 26 mn
Rollerblading/skating (Casual) : 30 mn
Operate Snow Blower: walking : 21 mn
Sleeping : 47 mn
Comparison with ordinary productsThis table lists the amount of calories in 100g of different everyday foods. For the same amount you can easily compare the calories of these foods with Cheese Spread Cream Cheese Regular. For information, 100g of Nutella contains 539 calories, 100g of French Fries contains 312 calories, 100g of Pizza contains 266 calories, 100g of Chicken contains 239 calories, 100g of Pasta contains 131 calories, 100g of Rice contains 130c calories, 100g of Banana contains 89 calories.
Pros and Cons
With 295 calories per 100 grams, Cheese Spread Cream Cheese Regular would be considered a Medium calorie density food.
Low in carbs
Cheese Spread Cream Cheese Regular is low in Net Carbs, 100 grams have 3.5 g of Net Carbs.
High Cholesterol density
Cheese Spread Cream Cheese Regular is high in Cholesterol, an average adults needs 300 mg of Cholesterol per day. 100 grams have 90 mg of Cholesterol, 30% of your total daily needs.
High Fat density
Cheese Spread Cream Cheese Regular is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 28.6 g of Fat, 37% of your total daily needs.
High Saturated_Fats density
Cheese Spread Cream Cheese Regular is high in Saturated_Fats, an average adults needs 20 g of Saturated_Fatss per day. 100 grams have 18.02 g of Saturated_Fats, 90% of your total daily needs.
High Vitamin A density
Cheese Spread Cream Cheese Regular is high in Vitamin A, an average adults needs 900 mcg of Vitamin A per day. 100 grams have 302 mcg of Vitamin A, 34% of your total daily needs.
These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough
The Nutrition Facts label is required by the Food and Drug Administration (FDA) on most packaged foods and beverages. The Nutrition Facts label provides detailed information about the nutrient content of a food, such as the amount of fat, sugar, sodium and fibre it contains.
Nutrition Elements by %DV
Macronutrients by Daily Value (%DV)
Minerals by Daily Value (%DV)
Vitamins by Daily Value (%DV)
Nutrition Elements Summary
Carbs and Sugars
Source: Nutrient data for this listing was provided by USDA
Cholesterol is a lipid present in the body in the liver, brain and spinal cord. About 70% of cholesterol is made by the body, the rest comes from food. It is then found in many foods of animal origin. Cholesterol allows, among other things, to synthesize certain hormones as well as vitamin D. It is also a constituent of cell membranes. While a normal level of cholesterol is vital for the body, excess cholesterol can be dangerous for cardiovascular health. A distinction must be made between good cholesterol: HDL and bad cholesterol: LDL.
Fat is one of the three main groups of macronutrients in the human diet, along with carbohydrates and protein, and the main components of common food products such as milk, butter, tallow, lard, bacon and cooking oils. They are an important and dense source of food energy for many animals and play important structural and metabolic functions in most living things, including energy storage, waterproofing, and thermal insulation. The human body can produce the fat it needs from other food ingredients except for a few essential fatty acids which must be included in the diet. Dietary fats are also the carriers of certain flavor and aroma ingredients and vitamins which are not soluble in water.
Vitamin B2, corresponding to riboflavin, or lactoflavin, is a water-soluble vitamin necessary for the synthesis of flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN), two cofactors essential to flavoproteins.
Vitamin B2 plays an important role in transforming simple foods (carbohydrates, fats and proteins) into energy. It is involved in the repair metabolism of the muscles.
Saturated fatty acids are lipid molecules in which all carbon atoms carry the maximum possible hydrogen atoms. No hydrogen atoms can be added, the fat is said to be “saturated” and all bonds between carbon atoms are single (no carbon-carbon double bonds).
The impact of saturated fats on the body depends on the food you eat and its quantity. In excess saturated fatty acids form bad cholesterol in the body, which leads to clogged arteries. But, in reasonable amounts, saturated fatty acids are good for the body because they provide energy and vitamins (A, D, E, K).
Sodium is a mineral that plays an important role in the body’s state of hydration. It is present in the blood and in the extracellular fluid in which cells are bathed. Sodium also helps maintain the acid-base balance and is essential in the transmission of nerve impulses and muscle contraction. However, in excess it can have deleterious consequences. This is why current recommendations aim to limit sodium consumption.
Vitamin A is a fat soluble vitamin.
In the body, it exists as retinol, retinal, retinoic acid (tretinoin) and retinyl phosphate. These molecules are altered by oxygen in the air, alterations accelerated by light and heat.
Foods of animal origin (meat, dairy products and especially liver) contain retinol and retinol esters while plants mainly contain carotenes which are precursors of retinol. A beta-carotene molecule, by hydrolysis of the 15-15 ′ bond under the influence of a carotenoid mono-oxygenase (ββ-carotene 15,15 ′ mono-oxygenase), gives two molecules of vitamin A. On the other hand, the other two carotenes (alpha and gamma) only give rise to a single vitamin A molecule.
Vitamin B12, also known as cobalamin, is a water-soluble vitamin essential to the normal functioning of the brain (it participates in the synthesis of neurotransmitters), the nervous system (it is essential for maintaining the integrity of the nervous system and especially the myelin sheath that protects the nerves and optimizes their functioning) and for the formation of blood. It is one of the eight B vitamins. It is normally involved as a cofactor in the metabolism of every cell in the human body, especially in the synthesis of DNA and its regulation, as well as in the synthesis of fatty acids and in energy production.
It exists in several forms belonging to the cobalamin family: cyanocobalamin, hydroxocobalamin, methylcobalamin and adenosylcobalamin, the first two being its stable forms. Cobalamins have a chemical structure similar to heme but the central iron atom is replaced by a cobalt atom, hence their name.