Low Fat Cream Cheese Nutrition Facts

30 calories in 1 tbsp

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Calories in Low Fat Cream Cheese
Cheese, cream, low fat
30 calories in 1 tbsp
1 tbsp = 15g ≈ 0.033lb ≈ 0.53oz
2 calories / gram
1 Weight Watchers point
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Calorie Sources:68% fats; 16% carbohydrates; 16% proteins
Fats:2.29 g (21 calories, 15% by weight)
Carbohydrates:1.22 g (5 calories, 8% by weight)
Proteins:1.18 g (5 calories, 8% by weight)
Alcohol:~
Water:10 g (67% by weight)
Fat Composition:66% saturated; 29% monounsaturated; 5% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:8.10 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 tbsp
1 tbsp, whipped
Food Group:Dairy and Egg Products
USDA #:43274
Tags: cream cheese;
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Vitamin A:83 IU
Retinol:24 mcg
Retinol Activity Equivalent:24.15 mcg
α-Carotene:~
β-Carotene:1.65 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:6 mcg
Vitamin B-2:27 mcg
Vitamin B-3:18 mcg
Vitamin B-5:126 mcg
Vitamin B-6:6 mcg
Vitamin B-9:2.85 mcg
Food folate:2.85 mcg
Dietary Folate Equivalent:2.85 mcg
Folic acid:~
Vitamin B-12:0.14 mcg
Added Vitamin B-12:~
Choline:1.82 mg
Vitamin C:~
Vitamin D:2
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.05 mcg
Vitamin D (D2 + D3):0.05 mcg
Vitamin E:40.50 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:3 mcg
Vitamin K:0.16 mcg
Calcium (Ca):22.20 mg
Copper (Cu):4.50 mcg
Fluoride (F):~
Iron (Fe):25.50 mcg
Magnesium (Mg):1.20 mg
Manganese (Mn):1.50 mcg
Phosphorus (P):22.80 mg
Potassium (K):37.05 mg
Selenium (Se):0.60 mcg
Sodium (Na):70.50 mg
Zinc (Zn):85.50 mcg
Cholesterol:8.10 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.22 g
Dietary Fiber:~
Sugars Total:0.87 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:0.87 g
Maltose:~
Sucrose:~
Starch:0.20 g
Proteins Total:1.18 g
Essential amino acids
Phenylalanine:57 mg
Leucine:0.13 g
Methionine:37.50 mg
Lysine:0.11 g
Isoleucine:63 mg
Valine:78 mg
Threonine:45 mg
Tryptophan:13.50 mg
Histidine:34.50 mg
Arginine:46.50 mg
Non-essential amino acids
Alanine:36 mg
Aspartic acid:0.10 g
Betaine:~
Cystine:7.50 mg
Glutamic acid:0.26 g
Glycine:27 mg
Hydroxyproline:~
Proline:0.13 g
Serine:73.50 mg
Tyrosine:60 mg
Fats Total:2.29 g
Saturated fatty acids:1.36 g
Monounsaturated fatty acids:0.60 g
Polyunsaturated fatty acids:97.50 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:75.00 mg
Hexanoic/Caproic [6:0]:21 mg
Octanoic/Caprylic [8:0]:25.50 mg
Decanoic/Capric [10:0]:58.50 mg
Dodecanoic/Lauric [12:0]:66 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.22 g
Pentadecanoic [15:0]:21 mg
Hexadecanoic/Palmitic [16:0]:0.60 g
Heptadecanoic/Margaric [17:0]:12 mg
Octadecanoic/Stearic [18:0]:0.26 g
Eicosanoic/Arachidic [20:0]:3 mg
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:16.50 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:31.50 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:1.50 mg
Octadecenoic/Oleic [18:1]:0.54 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:1.50 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:69 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:12 mg
[18:3 Ω-3 c,c,c]:12 mg
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:3 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.30 g
Caffeine:~
Theobromine:~
Product Type:Low
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:2 / 10
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Did you know?...A cow has 4 stomachs. They are: the rumen, where the food is first stored, the reticulum where food that has been more thoroughly chewed is stored once the cow has chewed the cud and has swallowed it; the omasum where extra water is squeezed out, and finally the food goes to the abomasum. Some of the digested food is then stored in the cow's udder where it is made into milk.
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