Fresh cheese gnocchi
Summary
The fresh cheese gnocchi is a processed food with a moderate level of processing, which limits its score potential. It contains dehydrated cheese, which is a beneficial ingredient, but also includes a preservative, lysozyme from egg, which can be an allergen. The ingredient list is relatively short, but the presence of preservatives and the processed nature of the product influence its rating.
At a glance
Key ingredients 10
Rehydrated potatoesNeutral
Rehydrated potatoes are a processed form of potatoes used for convenience in food products. They retain some nutritional value but may lose certain nutrients during processing. They provide carbohydrates as a primary energy source.
Benefits
Provides carbohydrates which are essential for energy.
WaterNeutral
Water is used as a solvent and to adjust the texture of food products. It is essential for hydration and does not contribute calories. It is a neutral ingredient with no direct nutritional impact.
Benefits
Essential for hydration and maintaining the desired texture of the product.
Potato flakesNeutral
Potato flakes are dehydrated potatoes used for convenience and texture in processed foods. They retain some nutrients but are less nutritious than fresh potatoes. They are a source of carbohydrates.
Benefits
Provides carbohydrates which are essential for energy.
Wheat flourNeutral
Wheat flour is a staple ingredient providing structure and texture to baked goods and pasta. It is a source of carbohydrates and some protein. It may contain gluten, which can be a concern for those with celiac disease or gluten sensitivity.
Risks
May cause adverse reactions in individuals with gluten intolerance or celiac disease.
Benefits
Provides carbohydrates and some protein, contributing to energy and structure in foods.
Wheat starchNeutral
Wheat starch is used to improve texture and consistency in processed foods. It is a refined carbohydrate with limited nutritional value. It may contain trace amounts of gluten.
Risks
May contain trace gluten, posing a risk for those with severe gluten intolerance.
Benefits
Improves texture and consistency in food products.
Dehydrated cheeseGood
Dehydrated cheese provides concentrated flavor and protein in a convenient form. It retains many of the nutritional benefits of cheese, including calcium and protein. It is a beneficial ingredient when used in moderation.
Risks
High sodium content may be a concern if consumed in excess.
Benefits
Rich in protein and calcium, supporting bone health and muscle function.
MilkNeutral
Milk is a nutrient-rich liquid providing calcium, protein, and vitamins. It is a staple in many diets but can cause allergies or lactose intolerance in some individuals. It is a versatile ingredient used in various food products.
Risks
May cause allergic reactions or digestive issues in lactose-intolerant individuals.
Benefits
Provides essential nutrients like calcium and protein, supporting bone health.
SaltNeutral
Salt is used to enhance flavor and preserve food. It is essential for bodily functions but should be consumed in moderation to avoid health issues. Excessive intake can lead to hypertension and cardiovascular problems.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Enhances flavor and is necessary for various physiological functions.
RennetNeutral
Rennet is an enzyme used in cheese production to coagulate milk. It is a natural ingredient with no significant health concerns. It is essential for the cheese-making process.
Benefits
Essential for cheese production, aiding in milk coagulation.
Preservative: lysozyme from eggBad
Lysozyme is a natural enzyme used as a preservative to inhibit bacterial growth. It is derived from eggs, which can be an allergen for some individuals. While effective as a preservative, it may pose allergy risks.
Risks
Potential allergen for individuals with egg allergies.
Benefits
Helps preserve food by inhibiting bacterial growth, extending shelf life.
Processing
Processed Foods
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