Log

Cheese

SOFT SPREADABLE CHEESE, SPINACH & ARTICHOKE

Cheese

Savencia Cheese USA LLC As labeled · Per 100 g · Label

Allergen labeling not read yetLabels for this country can't be read yet

2 additives

  • Not set
  • ADI 25 mg/kg

11 ingredients

PASTEURIZED CULTURED MILK AND CREAM, SPINACH, ARTICHOKE, PARMESAN CHEESE AGED 10 MONTHS OR MORE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), SALT, NATURAL FLAVORS, GUAR GUM, BLACK PEPPER, VINEGAR, SORBIC ACID (TO MAINTAIN FRESHNESS), CAROB BEAN GUM.

One serving (30 g) = 1.4 cheese slices

43 points among 18,106 in Cheese

Heavily processed.

43

Heavily processed

  • −11Nutrition
  • −8Ingredients
  • −8Additives
  • −30Processing
See what was deducted

Sikcode diagnosis

Where −57 came off

  1. Processing level 4−30Made through many industrial steps
  2. 2 additives−8Named additives
  3. 11 ingredients−8More than 10 costs points
  4. Nutrition per 100g−11Saturated fat −8 · Sodium −3

Full nutrition facts per 100g

Where the calories come from 300kcal

Carbs 8%Protein 8%Fat 84%

ItemsAmount% of dailyCategory medianDifference
Protein6.7 g12%
Fat30 g56%
Carbs6.7 g2%
Fiber0 g0%
Calcium67 mg10%
Iron1.2 mg10%
Potassium0 mg0%
Cholesterol83 mg28%
Trans fat0 g

More to see

Not deducted 2 items

Kept

−0
  1. Sugars 3.3gWithin the limit, nothing deducted−0
  2. Trans fat 0gWithin the limit, nothing deducted−0
If you keep eating it
Source · Maker · Label

Maker and label · Savencia Cheese USA LLC · USDA FoodData Central

Serving 30g · Package – High energy density
More

43 points among 18,106 in Cheese

Source
Source
USDA FoodData Central
Code
US-FDC-2434697
Report wrong info

See correction status ›
Log
PhotoBarcode
Recent logs
Additives

More in the nutrient guide ›

One line, by your rules
Log in or sign up
A smarter way to eat

Sign-up consent
Sensitive data consent
Upload the data on this device?

Logs on this device 0 here. Nothing is uploaded without asking.

Beta feedback

We store this sentence and the current path only — no account, search terms or health values.