Spread
Ham and cheese spread
12.3%
245 kcal
245 kcal
Energy
26.5%
18.5 g
18.5 g
Fat
43.1%
8.6 g
8.6 g
Saturates
49.9%
3.0 g
3.0 g
Salt
4%
69%
27%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 245 (1025 kJ) | |
| from Carbohydrate | 9 (38 kJ) | |
| from Fat | 167 (698 kJ) | |
| from Protein | 65 (271 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 2.3 g | |
| Dietary Fiber | 0.0 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 18.5 g | |
| Saturated Fat | 8.6 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 280.0 mg | |
| Lauric Acid | 360.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 1,110.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 4,490.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 2,110.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 7.1 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 770.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 6,310.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 1.4 g | |
| Linoleic Acid | 1,230.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 150.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 150.0 mg | |
| Omega-6 Fatty Acids | 1,230.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 61.0 mg | |
| Phytosterols | 0.0 mg | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 16.2 g | |
| Essential Aminos | ||
| Histidine | 597.0 mg | |
| Isoleucine | 775.0 mg | |
| Leucine | 1,504.0 mg | |
| Lysine | 1,476.0 mg | |
| Methionine | 475.0 mg | |
| Phenylalanine | 771.0 mg | |
| Threonine | 683.0 mg | |
| Tryptophan | 372.0 mg | |
| Valine | 1,014.0 mg | |
| Non-essential Aminos | ||
| Alanine | 802.0 mg | |
| Arginine | 892.0 mg | |
| Aspartic Acid | 1,378.0 mg | |
| Cystine | 255.0 mg | |
| Glutamic Acid | 2,887.0 mg | |
| Glycine | 587.0 mg | |
| Proline | 1,356.0 mg | |
| Serine | 806.0 mg | |
| Tyrosine | 666.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 59.1 g |
| Ash | 3.9 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 304 IU | |
| Vitamin B1 (thiamine) | 0.3 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 2.2 mg | |
| Vitamin B5 (pantothenic acid) | 0.6 mg | |
| Vitamin B6 (pyridoxine) | 0.1 mg | |
| Vitamin B9 (folate) | 3 mcg | |
| Vitamin B12 (cobalamin) | 1 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 217.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 0.8 mg | |
| Magnesium | 18.0 mg | |
| Manganese | 0.0 mg | |
| Phosphorus | 495.0 mg | |
| Potassium | 162.0 mg | |
| Sodium | 1,197.0 mg | |
| Zinc | 2.3 mg | |
About Spread
A spread is a food that is spread with a knife onto bread, crackers, or other bread products. Spreads are added to bread products to provide flavor and texture, and are an integral part of the dish, i.e. they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which do not employ a knife in applying it to crackers or chips, such as salsa.