Philadelphia Cream Cheese is a brand of cream cheese produced by Kraft Heinz. It was first made in New York City in the 1880s and is now a staple in households and kitchens around the world. But is it actually good for you? Read on to learn about the nutrition facts for Philadelphia Cream Cheese.
SEE ALSO: Nutrition facts for popular world cheeses in The Cheese Wanker’s index →
Country of origin
United States of America
Type of Cheese
Milk
Cow
Examples
Spreadable Cream Cheese, Cream Cheese Block, Garden Herb & Onion Twist, Icing, Philadelphia Cream Cheese Light
Safe
Avoid
Nutrition Facts Summary for Philadelphia Cream Cheese
Due to its high fat and low carbohydrate contents, Philadelphia Cream Cheese is a great cheese for people following a ketogenic diet. However, like other fresh cheeses, Philadelphia Cream Cheese is relatively high in lactose. As a result, more sensitive lactose intolerant cheese lovers tend struggle with digesting this popular American cream cheese.
All commercial versions of Philadelphia Cream Cheese are made with pasteurised cow’s milk. This fact, combined with its lack of rind, make Philadelphia Cream Cheese safe to eat during pregnancy. As always, you can either eat this chees fresh or cook a delicious meal with it.
References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
