What's in this?
SIX CHEESE ITALIAN A BLEND OF FINELY SHREDDED LOW-MOISTURE PART-SKIM MOZZARELLA, NOT SMOKED PROVOLONE, ASIAGO, PARMESAN, ROMANO & FONTINA CHEESES, SIX CHEESE ITALIAN
Cheese
Borden, Inc. As labeled · Per 100 g · Label
1 additive
- NatamycinADI 0.3 mg/kg
8 ingredients
LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), NOT SMOKED PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), ASIAGO CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), ROMANO CHEESE MADE FROM COW'S MILK (CULTURED PASTEURIZED MILK, SALT, ENZYMES), FONTINA CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), ANTICAKING AGENT (POTATO STARCH, TAPIOCA STARCH), NATAMYCIN (NATURAL MOLD NHIBITOR)
100 g = 4 cheese slices · 1.1 bowls of rice
One serving (28 g) = 1.1 cheese slices
76 points among 18,106 in Cheese
Deducted for Sodium·Saturated fat.
Moderately processed
- −16Nutrition
- −4Ingredients
- −4Additives
- 0Processing
Sikcode diagnosis
Where −24 came off
- 1 additives−4Named additivesNatamycin
- 8 ingredients−4From 6 upward costs a little
- Nutrition per 100g−16Saturated fat −8 · Sodium −8
Full nutrition facts per 100g
Where the calories come from 321kcal
Carbs 5%Protein 32%Fat 63%
More to see
Not deducted 5 items
Kept
−0- Processing level 1Close to the whole food−0
- Sugars 0gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Calcium 714mg102% of the daily target뼈 밀도 유지, 근육 수축, 혈액 응고, 신경 전달에 관여합니다. 비타민D가 있어야 흡수가 잘 됩니다.−0
- Protein 25g45% of the daily target소화 과정에서 아미노산으로 분해된 뒤 근육 합성과 조직 수리에 쓰이며, 포만감을 오래 유지시킵니다. 필수 아미노산 9종은 음식으로만 얻습니다.−0
Nutrients 8 items · 1 additives
- LOW-MOISTURE PART-SKIM MOZZARELLA CHEESEIngredients
- NOT SMOKED PROVOLONE CHEESEIngredients
- PARMESAN CHEESEIngredients
- ASIAGO CHEESEIngredients
- ROMANO CHEESE MADE FROM COW'S MILKIngredients
- FONTINA CHEESEIngredients
- ANTICAKING AGENTIngredients
- NATAMYCINIngredients
Ingredient text
LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), NOT SMOKED PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), ASIAGO CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), ROMANO CHEESE MADE FROM COW'S MILK (CULTURED PASTEURIZED MILK, SALT, ENZYMES), FONTINA CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), ANTICAKING AGENT (POTATO STARCH, TAPIOCA STARCH), NATAMYCIN (NATURAL MOLD NHIBITOR)
If you keep eating it
Source · Maker · Label
Maker and label · Borden, Inc. · USDA FoodData Central ·
More
76 points among 18,106 in Cheese
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2450646