Parmesan Cheese
Summary
This Parmesan cheese contains beneficial ingredients like high-quality dairy, which provides protein and calcium. However, it includes powdered cellulose and potassium sorbate, which are processed additives used for anti-caking and preservation. These additives, along with its processing level, limit the score despite the nutritional benefits of the cheese itself.
At a glance
Key ingredients 6
Parmesan cheeseGood
Parmesan cheese is a high-quality dairy product rich in protein and calcium. It is traditionally aged, which enhances its flavor and nutritional profile. The aging process also reduces lactose content, making it easier to digest for some individuals.
Risks
Contains dairy, which may cause allergic reactions in lactose-intolerant individuals.
Benefits
Rich in protein and calcium, supporting bone health and muscle function. The aging process enhances flavor and reduces lactose content.
Cultured pasteurized part-skim milkGood
Cultured pasteurized part-skim milk is used to produce cheese with a balanced fat content. The culturing process introduces beneficial bacteria that aid in digestion. Pasteurization ensures safety by eliminating harmful pathogens.
Risks
May cause allergic reactions in individuals with milk allergies.
Benefits
Provides essential nutrients like calcium and protein. The culturing process enhances digestibility and introduces probiotics.
SaltNeutral
Salt is used as a preservative and flavor enhancer in cheese production. It helps control microbial growth and contributes to the cheese's taste. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
Excessive consumption may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are used in cheese making to coagulate milk and develop texture. They are essential for transforming milk into cheese. Typically derived from animal or microbial sources, they are generally safe for consumption.
Benefits
Essential for cheese production, aiding in milk coagulation and texture development.
Powdered celluloseBad
Powdered cellulose is used as an anti-caking agent to prevent cheese from clumping. It is derived from plant fibers and is considered safe in small amounts. However, it is a processed additive that does not provide nutritional benefits.
Risks
Excessive consumption may lead to digestive issues due to its fiber content.
Benefits
Helps maintain product texture by preventing clumping, ensuring ease of use.
Potassium sorbateBad
Potassium sorbate is a preservative used to inhibit mold and yeast growth in cheese. It is effective in extending shelf life but is a synthetic additive. Some individuals may experience allergic reactions or sensitivities to preservatives.
Risks
Potential for allergic reactions or sensitivities in some individuals.
Benefits
Extends shelf life by preventing mold and yeast growth, maintaining product quality.
Processing
Processed Foods
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