At a glance
Summary
Pepper Jack Cheese is a processed food with a relatively clean ingredient list, consisting of pasteurized milk, jalapeno peppers, salt, enzymes, and cheese culture. The inclusion of jalapeno peppers adds flavor and nutritional benefits, while the absence of harmful additives like artificial colors or seed oils supports a higher score within its category. However, as a processed cheese, it is subject to a score cap due to its processing level.
Key ingredients 5
Jalapeno PeppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They are minimally processed and retain most of their nutritional value. The capsaicin in jalapenos may have metabolism-boosting properties.
Risks
May cause irritation or discomfort for individuals sensitive to spicy foods.
Benefits
Rich in vitamins A and C, and capsaicin, which may support metabolism and provide antioxidant benefits.
Cheese CultureGood
Beneficial ingredient — whole-food or functional value in this product class.
Benefits
Promotes the development of flavor and texture in cheese, contributing to its unique taste.
Pasteurized MilkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential proteins and calcium. The pasteurization process eliminates harmful bacteria but may reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant and experience digestive discomfort.
Benefits
Provides a good source of calcium and protein, essential for bone health and muscle maintenance.
SaltNeutral
Salt is used in cheese for flavor and as a preservative. It is a common ingredient in cheese production, contributing to the overall taste profile. While necessary in moderation, excessive salt intake can lead to health issues.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative, extending the shelf life of the cheese.
EnzymesNeutral
Enzymes are crucial in cheese-making, aiding in the coagulation of milk. They are typically derived from animal or microbial sources and are essential for texture development. Enzymes are a standard component in cheese production, with no significant health concerns.
Benefits
Facilitate the cheese-making process, contributing to the texture and flavor development.
Processing
Processed Foods
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