Parmesan Cheese
Summary
This Parmesan cheese is made from cultured milk, providing essential nutrients like calcium and protein. However, it includes cellulose and natamycin as additives, which indicate a moderate level of processing. While these additives are generally safe, they do not contribute nutritional value and slightly detract from the overall ingredient quality.
At a glance
Key ingredients 5
Cultured MilkGood
Cultured milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. It undergoes fermentation, which can enhance digestibility and probiotic content. The quality of milk can vary, but it is generally a beneficial component in cheese.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are typically derived from animal or microbial sources and are essential for cheese making. The use of enzymes is standard in cheese production and does not pose significant health concerns.
Benefits
Essential for cheese production, contributing to texture and flavor development.
SaltNeutral
Salt is used in cheese for flavor enhancement and preservation. It is a common ingredient in cheese making, providing necessary sodium content. While excessive sodium intake can be a concern, salt in cheese is typically consumed in moderation.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues if consumed in excess.
Benefits
Acts as a preservative and enhances flavor in cheese.
Cellulose to Prevent CakingBad
Cellulose is added to prevent caking in shredded cheese products. It is a plant-derived fiber that is generally considered safe but is an additive that indicates processing. While it serves a functional purpose, it does not contribute nutritional value.
Risks
May indicate a higher level of processing and could be a concern for those seeking minimally processed foods.
Natamycin to Protect FlavorBad
Natamycin is a preservative used to prevent mold growth on cheese surfaces. It is an antifungal agent that is generally recognized as safe but is an additive that indicates processing. Its use is limited to surface applications, minimizing ingestion.
Risks
May cause allergic reactions in sensitive individuals and indicates a higher level of processing.
Processing
Processed Foods
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