STRAWBERRY SWIRL CHEESECAKE MADE WITH FINEST CREAM CHEESE! — Profile C | Nutrition facts · The Father's Table LLC | BetterBite
The Father's Table LLC
C
ProfileModerate
STRAWBERRY SWIRL CHEESECAKE MADE WITH FINEST CREAM CHEESE!
Snacks & Chips USVerified
Label Serving
85 g
Barcode
010374220010
Data last verified: 1 Oct 2026
Important Disclaimer
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (85 g) — the label's %RDA
Energy & macronutrients
Energy280 kcal14%
Total Fat15g19%
Saturated Fat7gHigh35%
Trans Fat0gLow0%
Cholesterol25mg8%
Carbohydrates33g12%
Total Sugars19gHigh38%
Dietary Fiber1.02g4%
Protein3g6%
Sodium220mg10%
Minerals
Calcium40mg3%
Iron0.72mg4%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Sweetener, texturizer, preservative, and browning agent
2
Cream Cheese
Under Review
AI summary pending...
3
Strawberry Filling
Under Review
AI summary pending...
4
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
5
Margarine
Synthetic
ModerateAllergen
Fat spread, structural agent in baking, and culinary medium
6
Calcium Caseinate
No NotablesAllergen
Protein supplement, emulsifier, texturizer, and nutritional fortification agent
7
Sour Cream
Under Review
AI summary pending...
8
Palm Oil
Moderate
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
9
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
10
Eggs
LowAllergen
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
11
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
12
Corn Starch
INS 1405
No Notables
Thickening agent, stabilizer, and anti-caking agent in food products.
13
Natural Flavor
No Notables
flavour
14
Modified Corn Starch
E1422
No Notables
Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
15
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
16
Xanthan Gum
E415
Low
Stabilizer, thickener, and emulsifier
17
Artificial Color
E100-E199
Low
Coloring agent
18
Locust Bean Gum
E410
No Notables
Stabilizer, thickener, emulsifier, and gelling agent in food products such as ice cream, sauces, and dairy items.
19
Cinnamon
Low
flavour
20
Guar Gum
E412
No Notables
Stabilizer, thickener, emulsifier, and texturizer
21
Baking Soda
INS 500II
No Notables
Leavening agent, pH regulator, and acidity regulator in food processing.
22
Apocarotenal (Color)
Under Review
AI summary pending...
Ingredient
Concern
Function
Notes
1
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
2
Cream Cheese
?Under Review
—
AI summary pending...
3
Strawberry Filling
?Under Review
—
AI summary pending...
4
Whole Wheat Flour
✓No Notable Concerns
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities.
5
Margarine
Synthetic
Allergen
⚠Moderate Concern
Fat spread, structural agent in baking, and culinary medium
Margarine is generally recognized as safe, though nutritional considerations vary based on the presence of specific fatty acid profiles and processing methods.
6
Calcium Caseinate
Allergen
✓No Notable Concerns
Protein supplement, emulsifier, texturizer, and nutritional fortification agent
Calcium caseinate is a widely utilized dairy protein generally recognized as safe, with primary points of consideration limited to individuals managing dairy-related sensitivities.
7
Sour Cream
?Under Review
—
AI summary pending...
8
Palm Oil
⚠Moderate Concern
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
Palm oil is widely permitted and utilized for its stability, though consumption patterns high in its saturated fat content warrant moderation in accordance with standard dietary guidelines.
9
Wheat Flour
Allergen
✓No Notable Concerns
Structuring agent, carbohydrate source, and textural base for baking and cooking.
Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections.
10
Eggs
Allergen
✓Low Concern
Protein source, emulsifier, binding agent, leavening agent, and structural component in baking and processed foods.
Eggs are a nutrient-dense food source recognized as a common allergen, requiring appropriate labeling for sensitive populations.
11
Soybean Oil
✓Low Concern
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake.
12
Corn Starch
INS 1405
✓No Notable Concerns
Thickening agent, stabilizer, and anti-caking agent in food products.
Corn starch is a standard food ingredient generally recognized as safe for consumption within normal dietary parameters.
13
Natural Flavor
✓No Notable Concerns
flavour
Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices.
14
Modified Corn Starch
E1422
✓No Notable Concerns
Stabilizer, thickener, and emulsifier in food manufacturing to improve texture and shelf-life stability.
Modified corn starch is widely utilized as a food stabilizer and is generally recognized as safe by major regulatory bodies.
15
Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
16
Xanthan Gum
E415
✓Low Concern
Stabilizer, thickener, and emulsifier
Xanthan gum is a widely accepted food stabilizer and thickener with a strong safety profile recognized by major regulatory bodies globally.
17
Artificial Color
E100-E199
✓Low Concern
Coloring agent
Artificial colors are widely permitted within established regulatory limits, though specific formulations are subject to ongoing scientific review regarding sensitivity considerations.
18
Locust Bean Gum
E410
✓No Notable Concerns
Stabilizer, thickener, emulsifier, and gelling agent in food products such as ice cream, sauces, and dairy items.
Locust bean gum is a naturally derived hydrocolloid with an established safety profile for general food applications.
19
Cinnamon
✓Low Concern
flavour
Cinnamon is generally well-tolerated in culinary quantities, with moderation recommended primarily concerning varieties high in coumarin content.
20
Guar Gum
E412
✓No Notable Concerns
Stabilizer, thickener, emulsifier, and texturizer
Guar gum is a widely utilized plant-derived stabilizer and thickter with established regulatory approval for standard dietary applications.
21
Baking Soda
INS 500II
✓No Notable Concerns
Leavening agent, pH regulator, and acidity regulator in food processing.
Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications.
22
Apocarotenal (Color)
?Under Review
—
AI summary pending...
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live Syncing
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
