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Great Value is carried at Walmart stores. Find one within 25 miles.
At a glance
Summary
This sharp cheddar cheese is a processed product with a few additives, including natamycin, which is used as a mold inhibitor. While the cheese itself provides high-quality protein and calcium, the presence of additives and the processing level limit its score. The use of natural annatto color is not a significant concern, but the overall processing and additives prevent it from achieving a higher rating.
Key ingredients 5
Cheddar cheeseGood
Cheddar cheese is a source of high-quality protein and calcium, essential for bone health. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are traditional cheese-making ingredients. The presence of annatto color is natural and does not significantly alter the nutritional profile.
Risks
High in saturated fats and sodium, which may contribute to cardiovascular issues if consumed in excess.
Benefits
Provides essential nutrients like calcium and protein, supporting bone health and muscle function.
Potato starchNeutral
Potato starch is used as an anti-caking agent to prevent clumping in cheese products. It is a refined carbohydrate with minimal nutritional value. Its use is common in processed foods to maintain texture and consistency.
See more about Potato starch →Powdered celluloseNeutral
Powdered cellulose is derived from plant fibers and used to prevent caking in cheese. It is an indigestible fiber that passes through the digestive system without being absorbed. Its inclusion is primarily functional, with no direct nutritional impact.
See more about Powdered cellulose →Annatto colorNeutral
Annatto is a natural colorant derived from the seeds of the achiote tree, used to give cheddar cheese its characteristic orange hue. It is minimally processed and does not significantly impact the nutritional profile of the cheese. Its use is primarily for aesthetic purposes.
See more about Annatto color →NatamycinBad
Natamycin is a natural mold inhibitor used to extend the shelf life of cheese. While it is effective in preventing spoilage, its use as a preservative is a sign of processing. It is generally recognized as safe but may not be necessary in fresh, high-quality cheese.
Risks
Potential for allergic reactions in sensitive individuals, though generally considered safe in small amounts.
Benefits
Helps prevent mold growth, extending the shelf life of cheese products.
Processing
Processed Foods
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