PROVOLONE CHEESE
Summary
This provolone cheese is made from cultured pasteurized milk, which is a beneficial ingredient providing essential nutrients like calcium and protein. However, the presence of natural smoke flavor and its classification as an ultra-processed food limit its score. Despite having good macros, the processing level and inclusion of flavor additives prevent it from achieving a higher rating.
At a glance
Key ingredients 4
Cultured Pasteurized MilkGood
Cultured pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Rich in calcium and protein, supporting bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and preservation. It is a common ingredient in many foods and helps in the cheese aging process. However, excessive consumption can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
EnzymesNeutral
Enzymes are crucial for the cheese-making process, aiding in milk coagulation. They are typically derived from animal or microbial sources. Enzymes do not contribute significant nutritional value but are essential for texture and flavor development.
See more about Enzymes →Natural Smoke FlavorNeutral
Natural smoke flavor is added to enhance the taste of cheese, providing a smoky aroma. It is derived from natural sources through a smoking process. While it adds flavor, it does not offer nutritional benefits.
See more about Natural Smoke Flavor →Processing
Ultra-Processed Foods
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