TypeBase Blood Type Diet Values: cream cheese
TYPEBASE4 INDEX >> DAIRY >>
CREAM CHEESE
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General Description:
Thanks to American ingenuity, cream cheese - the most popular ingredient for cheesecake - was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable cheese. The soft, unripened cheese is made from cow's milk and by law must contain at least 33 percent MILK FAT and not more than 55 percent moisture. GUM ARABIC is added to some cream cheese to increase firmness and shelf life. American neufchâtel cheese is slightly lower in calories because of a lower milk fat content (about 23 percent). It also contains slightly more moisture. Light or lowfat cream cheese has about half the calories as the regular style and nonfat cream cheese has zero fat grams. The easily spreadable whipped cream cheese has been made soft and fluffy by air being whipped into it. It has fewer calories per serving than regular cream cheese only because there's less volume per serving. Cream cheese is sometimes sold mixed with other ingredients such as herbs, spices or fruit. Refrigerate cream cheese, tightly wrapped, and use within a week after opening. If any mold develops on the surface, discard the cream cheese. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 tablespoon
 < (52)
GRAPH 1 (ABOVE). Total Calories (52) as part of a 2200 calorie daily dietary intake. |
| Protein (1.1325 grams per 1 tablespoon
) | | Fat (5.2305 grams per 1 tablespoon
) | | Carbohydrate (0.399 grams per 1 tablespoon
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.189 grams per 1 tablespoon
) | | Monounsatured (1.4745 grams per 1 tablespoon
) | | Saturated (3.294 grams per 1 tablespoon
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Inhibits proper gastric function or blocks assimilation.
TYPE B:
Secretor:
 NEUTRAL
Non Secretor:
NEUTRAL
TYPE AB:
Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE O:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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