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Parmesan Cheese Artisan Blends – Sargento – 5 g

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Parmesan Cheese Artisan Blends – Sargento – 5 g

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Barcode:
0046100400593(EAN / EAN-13) 046100400593 (UPC / UPC-A)

Quantity: 5 g

Brands: Sargento

Brand owner: Sargento Foods Inc

Categories: Undefined

Countries where sold: United States

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Health

Nutrition

  • icon

    Nutri-Score UNKNOWN

    Missing nutrition facts
    ⚠ ️The nutrition facts of the product must be specified in order to compute the Nutri-Score.

    Missing nutrition facts: Energy, Fat, Proteins, Saturated fat, Sodium, Sugars

    Could you add the information needed to compute the Nutri-Score?
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (5g)     		Compared to: Undefined
    Energy ? 1,799 kj
    (430 kcal)
    Fat ? 30 g
    Saturated fat ? 20 g
    Monounsaturated fat ? 0 g
    Polyunsaturated fat ? 0 g
    Omega 3 fat ? 0 mg
    Omega 6 fat ? 0 mg
    Trans fat ? 0 g
    Cholesterol ? 71 mg
    Carbohydrates ? 0 g
    Sugars ? 0 g
    Glucose ? 0 g
    Fructose ? 0 g
    Lactose ? 0 g
    Fiber ? 0 g
    Proteins ? 40 g
    Salt ? 0.003 g
    Alcohol 0 % vol 0 % vol
    Vitamin A ? 0 µg
    Vitamin D (D3) ? 0 µg
    Vitamin E ? 0 mg
    Vitamin K ? 0 µg
    Vitamin C (ascorbic acid) ? 0 mg
    Vitamin B1 (Thiamin) ? 0 mg
    Vitamin B2 (Riboflavin) ? 0 mg
    Vitamin B3/PP (Niacin) ? 0 mg
    Vitamin B6 (Pyridoxin) ? 0 mg
    Vitamin B9 (Folic acid) ? 0 µg
    Vitamin B12 (cobalamin) ? 0 µg
    Vitamin B5 (Pantothenic acid) ? 0 mg
    Potassium ? 0 mg
    Calcium ? 0.8 mg
    Phosphorus ? 0 mg
    Iron ? 0 mg
    Magnesium ? 0 mg
    Zinc ? 0 mg
    Copper ? 0 mg
    Manganese ? 0 mg
    Fluoride ? 0 mg
    Selenium ? 0 µg
    Iodine ? 0 µg
    Caffeine ? 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 5g
⚠ ️Serving size is too small (5 g / 5 ml or less) to calculate 100 g / 100 ml values and perform any further nutritional analysis

Ingredients

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    10 ingredients

    PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH AND POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN (A NATURAL MOLD INHIBITOR).
    Allergens: Milk

    • Ingredient information

      • Parmigiano reggiano: 62.5% (estimate)

      • — Milk: 34.4% (estimate)

      • — Lactic ferments: 14.1% (estimate)

      • — Salt: 7.0% (estimate)

      • — Enzyme: 7.0% (estimate)

      • Potato starch: 18.8% (estimate)

      • E460ii: 9.4% (estimate)

      • — Anti-caking agent: 9.4% (estimate)

      • E235: 9.4% (estimate)

      • — Preservative: 9.4% (estimate)

Food processing

Additives

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

  • E460 - Cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

  • E460ii - Powdered cellulose

    Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Parmigiano reggiano, Milk
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    en: PARMESAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), POTATO STARCH, POWDERED CELLULOSE (TO PREVENT CAKING), NATAMYCIN (A NATURAL MOLD INHIBITOR)
    1. PARMESAN CHEESE -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 25 – percent_max: 100
      1. MILK -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 6.25 – percent_max: 100
      2. CHEESE CULTURE -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_max: 50
      3. SALT -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_max: 33.3333333333333
      4. ENZYMES -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_max: 25
    2. POTATO STARCH -> en:potato-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_max: 50
    3. POWDERED CELLULOSE -> en:e460ii – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 33.3333333333333
      1. TO PREVENT CAKING -> en:anti-caking-agent – percent_min: 0 – percent_max: 33.3333333333333
    4. NATAMYCIN -> en:e235 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_max: 25
      1. A NATURAL MOLD INHIBITOR -> en:preservative – percent_min: 0 – percent_max: 25

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Data sources

Product added on by usda-ndb-import
Last edit of product page on by .
Product page also edited by openfoodfacts-contributors, org-database-usda.

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