A BLEND OF LOW-MOISTURE PART-SKIM MOZZARELLA, CHEDDAR & MONTEREY JACK CHEESES PIZZA
Milton G. Waldbaum Company Per 100 g · Label
66 points among 18,106 in Cheese
Deducted for Sodium·Saturated fat.
66
- −16Nutrition
- −4Ingredients
- −4Additives
- −10Processing
Sikcode diagnosis
Where −34 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−16Saturated fat −8 · Sodium −8
per 100gHow Sikcode works ›
More to see
Not deducted 4 items
Kept
−0- Sugars 3.6gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Good
- Calcium 679mg하루 권장의 97%뼈 밀도 유지, 근육 수축, 혈액 응고, 신경 전달에 관여합니다. 비타민D가 있어야 흡수가 잘 됩니다.−0
- Protein 21.4g하루 권장의 39%소화 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
- CHEDDAR CHEESEIngredients
- MONTEREY JACK CHEESE POTATO STARCHIngredients
- DEXTROSEIngredients
- POWDERED CELLULOSE PREVENT CAKINGIngredients
- ENZYMEIngredients
- NATAMYCIN .Ingredients
Ingredient text
LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO [COLOR]), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES) POTATO STARCH, DEXTROSE, POWDERED CELLULOSE (TO) PREVENT CAKING), ENZYME, NATAMYCIN (MOLD INHIBITOR).
If you keep eating it
Source · Maker · Label
Maker and label · Milton G. Waldbaum Company · USDA FoodData Central ·
Serving 28GRM · Package – High energy density
More
66 points among 18,106 in Cheese
Where the calories come from 357kcal
Carbs 9%Protein 25%Fat 66%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2634326