SARGENTO, NATURAL MONTEREY JACK CHEESE STICKS WITH JALAPENO PEPPERS SNACKS, PEPPER JACK
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This cheese product is made from pasteurized milk and jalapeno peppers, providing a good source of protein and calcium with added flavor from the peppers. The ingredient list is clean, with no harmful additives or seed oils, which is favorable for health. However, as a processed food, its score is limited by its processing level, despite the high-quality ingredients.
Key ingredients 5
Pasteurized milkGood
Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It provides a rich source of vitamins and minerals necessary for overall health.
Benefits
Rich in calcium and protein, supporting bone health and muscle function. Provides essential vitamins and minerals.
Jalapeno peppersGood
Jalapeno peppers add flavor and contain capsaicin, which may have metabolism-boosting properties. They are low in calories and provide vitamins A and C. The peppers contribute to the product's spicy flavor profile.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large quantities.
Benefits
Contains capsaicin, which may boost metabolism and provide anti-inflammatory benefits. Rich in vitamins A and C.
Cheese cultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Essential for cheese fermentation, contributing to flavor and texture development.
SaltNeutral
Salt is used for flavor enhancement and preservation in cheese. It is a common ingredient in cheese production, providing taste and aiding in moisture control. Excessive consumption can lead to health issues, but it is necessary in moderation.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Enhances flavor and acts as a preservative in cheese production.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk, forming curds and whey. They are crucial for the cheese production process, affecting texture and flavor. Typically derived from animal or microbial sources, they are standard in cheese manufacturing.
Benefits
Essential for coagulating milk in cheese production, influencing texture and flavor.
Processing
Processed Foods
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