Cheese, cream
Category: Dairy & Egg Products
Nutrition Highlights
Serving Size
Calories
51
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 45 (88.1%) |
| Protein | 3.6 (7.0%) |
| Carbohydrate | 3.2 (6.3%) |
| Total | 51 (100%) |
Serving: 1 tbsp [15g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 7.6 (52.6%) |
| Fat | 5.0 (34.4%) |
| Protein | 0.9 (6.2%) |
| Carbohydrate | 0.8 (5.5%) |
| Ash | 0.2 (1.3%) |
| Total | 15 (100%) |
Serving: 1 tbsp [15g]
Benefits
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Cheese and cream are good sources of calcium, an important mineral for bone health. The calcium in cheese and cream is well-absorbed by the body
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They provide vitamin A and vitamin B12, both of which are essential for vision, cell function and red blood cell formation
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Cheese and cream contain protein that helps build and repair tissues throughout the body
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The fat in cheese and cream can help boost satiety and support a healthy weight when consumed in moderation as part of an overall healthy diet
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Certain cheeses like Parmesan may contain probiotics that can promote a healthy gut microbiome
Risks
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High in saturated fat and calories which can lead to weight gain and increased risk of heart disease if consumed in large amounts
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High in sodium which can negatively impact blood pressure
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Contains dairy which some people may be intolerant or allergic to
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Lacks fiber, vitamins, and minerals found in other whole foods
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Excess consumption has been linked to increased risk of certain cancers such as prostate cancer
Additional Information
Cheese, Cream: Nutritional Benefits and Risks
Cheese and cream are dairy products that are widely used in various culinary preparations, adding richness, flavor, and texture to dishes. While they share some similarities, they also have distinct nutritional profiles. In this article, we will explore the primary attributes, as well as the additional secondary attributes, of cheese and cream, focusing on their nutritional benefits and risks.
Primary Attribute: Cheese
Nutritional Benefits:
1. Protein: Cheese is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails.
2. Calcium: Cheese is rich in calcium, a mineral crucial for the development and maintenance of strong bones and teeth. It also plays a vital role in muscle function, nerve transmission, and blood clotting.
3. Vitamins and Minerals: Cheese contains various vitamins and minerals, including vitamin A, vitamin B12, phosphorus, and zinc, which are important for overall health and wellbeing.
4. Probiotics: Some types of cheese, such as certain aged varieties, contain beneficial bacteria known as probiotics. These probiotics support gut health, aid digestion, and may offer immune-boosting properties.
Secondary Attributes: Cream
Nutritional Benefits:
1. Energy and Satiety: Cream is rich in calories and fat, making it a concentrated source of energy. It can provide quick bursts of energy and contribute to feelings of satiety, helping to curb excessive hunger.
2. Vitamin A: Cream is a good source of vitamin A, a fat-soluble vitamin that is essential for vision, immune function, and cell growth and differentiation.
3. Cream-based Products: Cream is often used as an ingredient in various culinary preparations, such as sauces, soups, and desserts. These dishes can offer additional nutritional benefits depending on the other ingredients used.
Nutritional Risks:
1. Saturated Fat: Both cheese and cream are high in saturated fat, which, when consumed in excess, can contribute to an increased risk of heart disease. It is recommended to consume these products in moderation and opt for lower-fat alternatives when possible.
2. Sodium: Some types of cheese, particularly processed varieties, can be high in sodium. Excessive sodium intake can lead to high blood pressure and other cardiovascular issues. Choosing lower-sodium options or consuming cheese and cream in moderation can help mitigate this risk.
3. Lactose Intolerance: Individuals with lactose intolerance may experience digestive discomfort, such as bloating, gas, and diarrhea, when consuming cheese and cream due to their lactose content. Choosing lactose-free or lactose-reduced alternatives can help alleviate these symptoms.
In conclusion, cheese and cream offer several nutritional benefits, including protein, calcium, vitamins, and minerals. Cream, with its higher fat content, provides concentrated energy and vitamin A. However, both cheese and cream should be consumed in moderation due to their high saturated fat and sodium content. Additionally, individuals with lactose intolerance should be mindful of their consumption. Incorporating these dairy products into a balanced diet, along with other nutrient-dense foods, can contribute to a healthy and varied eating pattern.