Cheese spread, pasteurized process, American

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Significant amount	Nutrient
47650		Water
21230		Total lipid (fat)
16410		Protein
13327	Significant	Fatty acids, total saturated
8730		Carbohydrate
7320		Sugars, total
6219		Fatty acids, total monounsaturated
5980		ASH, TOTAL
5908		FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
5221		FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2434		FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
2181		FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1625		Sodium, Na
875		Phosphorus, P
632		FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
624		Fatty acids, total polyunsaturated
562		Calcium, Ca
560		FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
513		FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
400		FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
311		FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
242		Potassium, K
223		FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
55		Cholesterol
36.2		Choline, total
29		Magnesium, Mg
2.59		Zinc, Zn
0.686		Pantothenic acid
0.431		Riboflavin
0.33		Iron, Fe
0.19		Vitamin E (alpha-tocopherol)
0.168		Retinol
0.131		Niacin
0.117		Vitamin B-6
0.055		Carotene, beta
0.048		Thiamin
0.035		Fluoride, F
0.033		Copper, Cu
0.011300000000000001		Selenium, Se
0.007		Folic acid
0.0018		Vitamin K (phylloquinone)
0.0004		Vitamin B-12
0.0004		Vitamin D