ITALIAN LOW MOISTURE PART-SKIM MOZZARELLA, MEDIUM CHEDDAR, PROVOLONE AND PARMESAN CHEESE
Tillamook County Creamery Association Per 100 g · Label
74 points among 18,106 in Cheese
Heavily processed.
74
- −8Nutrition 2 of 4
- −4Ingredients
- −4Additives
- −10Processing
Sikcode diagnosis
Where −26 came off
- Processing level 3−10Made by processing whole foods
- 1 additives−4Named additivesNatamycin
- 7 ingredients−4From 6 upward costs a little
- Nutrition per 100g−8Saturated fat −8
per 100gHow Sikcode works ›
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Not deducted 3 items
Kept
−0- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Calcium 679mg97% 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 7 items · 1 additives
- LOW MOISTURE PART-SKIM MOZZARELLA CHEESEIngredients
- PROVOLONE CHEESEIngredients
- PARMESAN CHEESEIngredients
- NATAMYCIN . SALTIngredients
- ENZYMESIngredients
- POTATO STARCHIngredients
- NATAMYCIN .Ingredients
Ingredient text
LOW MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO PART-SKIM MILK, SALT, ENZYMES), MEDIUM CHEDDAR COLORI), PROVOLONE CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, CAKING), NATAMYCIN (NATURAL MOLD INHIBITOR). SALT, ENZYMES), POTATO STARCH (ADDED TO PREVENT CAKING), NATAMYCIN (NATURAL MOLD INHIBITOR).
If you keep eating it
Source · Maker · Label
Maker and label · Tillamook County Creamery Association · USDA FoodData Central ·
Serving 28g · Package – High energy density
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74 points among 18,106 in Cheese
Where the calories come from 286kcal
Carbs 8%Protein 28%Fat 64%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2485291