Cottage Cheese
Summary
This cottage cheese contains beneficial ingredients like cultured pasteurized nonfat milk, milk, and cream, which provide protein and essential nutrients. However, it includes additives such as locust bean gum and agar, which contribute to its processed nature. While these additives are not harmful, they do indicate a moderate level of processing, which limits the score.
At a glance
Key ingredients 8
Cultured Pasteurized Nonfat MilkGood
Cultured pasteurized nonfat milk is a primary ingredient in cottage cheese, providing a source of protein and calcium. The culturing process enhances digestibility and adds beneficial probiotics. It is minimally processed, retaining most of its nutritional benefits.
Benefits
Rich in protein and calcium, supporting bone health and muscle maintenance. Contains probiotics that may aid in digestion.
MilkGood
Milk is a fundamental ingredient in dairy products, offering essential nutrients like calcium and vitamin D. It is a complete protein source, providing all essential amino acids. The pasteurization process ensures safety by eliminating harmful bacteria.
Risks
Potential allergen for individuals with lactose intolerance or milk allergies.
Benefits
Provides essential nutrients such as calcium and vitamin D, supporting bone health. Offers a complete protein profile beneficial for muscle growth and repair.
CreamGood
Cream adds richness and flavor to dairy products, contributing to the creamy texture of cottage cheese. It is a source of fat-soluble vitamins like A and D. The fat content can enhance the absorption of these vitamins.
Risks
High in saturated fats, which should be consumed in moderation to maintain heart health.
Benefits
Enhances flavor and texture while providing fat-soluble vitamins that support overall health.
Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive consumption of salt can lead to high blood pressure and cardiovascular issues.
Benefits
Provides trace minerals and enhances flavor without significant health risks when used in moderation.
Locust Bean GumNeutral
Locust bean gum is a natural thickening agent derived from carob seeds. It is used to improve texture and stability in dairy products. It is generally recognized as safe and has minimal processing.
Risks
May cause digestive discomfort in sensitive individuals when consumed in large amounts.
Benefits
Improves texture and stability of products without significant health risks.
AgarNeutral
Agar is a gelatinous substance derived from seaweed, used as a thickener and stabilizer. It is a vegetarian alternative to gelatin and is minimally processed. It is generally safe for consumption.
Risks
Excessive consumption may lead to digestive issues such as bloating or gas.
Benefits
Provides a plant-based thickening option with minimal processing.
Vitamin A PalmitateNeutral
Vitamin A palmitate is a synthetic form of vitamin A added to fortify foods. It helps maintain vision, immune function, and skin health. It is commonly used in dairy products to replace vitamin A lost during fat removal.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from food sources alone.
Benefits
Supports vision and immune health by providing an essential nutrient.
Carbon DioxideNeutral
Carbon dioxide is used in food packaging to extend shelf life by inhibiting microbial growth. It is a naturally occurring gas and is generally recognized as safe. It does not alter the nutritional content of the product.
Benefits
Helps preserve freshness and extend shelf life without altering nutritional content.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store