At a glance
Summary
This cheese is made with a simple and clean ingredient list, including pasteurized milk, jalapeno peppers, cheese cultures, salt, and enzymes. The use of natural ingredients and traditional cheese-making methods contributes to its nutritional value and flavor. However, as a processed food, its score is capped due to its processing level, despite the absence of harmful additives.
Key ingredients 5
Red and green jalapeno peppersGood
Jalapeno peppers add flavor and a spicy kick to the cheese, along with vitamins and antioxidants. They are minimally processed and retain their natural nutrients. The capsaicin in jalapenos may have metabolism-boosting properties.
Risks
May cause digestive discomfort in sensitive individuals due to their spiciness.
Benefits
Rich in vitamins A and C, and capsaicin may support metabolism and provide anti-inflammatory benefits.
Cheese culturesGood
Cheese cultures are essential for the fermentation process, contributing to the flavor and texture of the cheese. They help in developing beneficial bacteria that can aid digestion. The use of cultures is a traditional method in cheese-making, enhancing the nutritional profile.
Benefits
Promotes the development of probiotics, which can support gut health.
Pasteurized milkNeutral
Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production, offering a balanced nutritional profile.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides 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-making, helping to control moisture and bacterial growth. While necessary, excessive salt intake can be a health concern.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and acts as a natural preservative in cheese.
EnzymesNeutral
Enzymes are used in cheese-making to coagulate milk, forming curds and whey. They are crucial for the texture and maturation of cheese. Typically derived from animal or microbial sources, they are a standard component in cheese production.
Benefits
Essential for cheese production, aiding in the development of texture and flavor.
Processing
Processed Foods
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play