BLUE CHEESE CRUMBLES
Summary
This blue cheese product is primarily composed of beneficial ingredients like pasteurized cow's milk and cheese cultures, which contribute to its rich flavor and nutritional benefits. However, the presence of powdered cellulose as an anti-caking agent and its classification as an ultra-processed food limit its score. While it contains fewer additives than many processed foods, the processing level and use of additives prevent it from achieving a higher rating.
At a glance
Key ingredients 2
Blue cheeseGood
Blue cheese is a fermented dairy product known for its rich flavor and probiotic content. It is made from pasteurized cow's milk and contains beneficial bacteria like Penicillium roqueforti, which can support gut health. The fermentation process enhances its nutritional profile, providing a good source of calcium and protein.
Risks
Contains high levels of sodium, which may contribute to hypertension if consumed in excess.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion and improve gut health.
Powdered celluloseNeutral
Powdered cellulose is used as an anti-caking agent to prevent clumping in cheese products. It is derived from plant fibers and is generally considered safe for consumption. While it does not contribute significant nutritional value, it helps maintain product quality and texture.
See more about Powdered cellulose →Processing
Ultra-Processed Foods
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