Parmesan cheese
Summary
This Parmesan cheese is made from cultured milk, salt, and enzymes, which are clean and traditional ingredients for cheese production. The product is processed but maintains a high nutritional value with a rich source of protein and calcium. The absence of harmful additives and the use of natural ingredients contribute positively to its rating, although the processing level imposes a cap on the score.
At a glance
Key ingredients 3
Cultured milkVery Good
Cultured milk is the primary ingredient in cheese, providing a rich source of protein and calcium. The fermentation process enhances digestibility and adds beneficial probiotics. It is minimally processed, retaining most of its natural nutrients.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. Contains probiotics that may aid in digestion and improve gut health.
SaltNeutral
Salt is used in cheese making to enhance flavor and act as a preservative. It is a necessary component in the cheese aging process. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to increased blood pressure and cardiovascular issues.
Benefits
Acts as a preservative and enhances the flavor profile of the cheese.
EnzymesGood
Enzymes are crucial in the cheese-making process, aiding in the coagulation of milk. They help develop the texture and flavor of the cheese. Typically derived from natural sources, they are essential for traditional cheese production.
Benefits
Facilitate the cheese-making process and contribute to the development of flavor and texture.
Processing
Processed Foods
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