Product visual : Squeezable Cheddar Cheese Ricos | ||||||||||||||||||||||||||||||||||||
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Squeezable Cheddar Cheese Ricos
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||
The product has the EAN code 0079426021067, it is called Cheeses, Squeezable Cheddar Cheese of the brand Ricos. It contains 3 additives the details of which can be found below. This product can be assigned to the following categories: Dairies, Fermented foods, Fermented milk products, Cheeses. | ||||||||||||||||||||||||||||||||||||
Nutritional values : | ||||||||||||||||||||||||||||||||||||
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Nutritional Scores | ||||||||||||||||||||||||||||||||||||
ENERGY
1,117 KJ
267 kcal
13%
FAT
23.3g
HIGH
33%
SATURED
8.3g
HIGH
42%
SUGAR
10.0g
MEDIUM
4%
SALT
4.5g
HIGH
75%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : D Nova score 4 : Highly processed foods
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Description : | ||||||||||||||||||||||||||||||||||||
Location of production and sales | ||||||||||||||||||||||||||||||||||||
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Each 100g portion of the product "Squeezable Cheddar Cheese Ricos " contains 267 kcal (1,117 KJ). The pie chart below shows the calorie distribution of the product according to the type of nutrients.
Ingredients : | ||||||||||||
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cheddar cheese (pasteurized milk, cheese culture, enzymes, salt), condensed whey, canola oil, nonfat milk, sodium phosphate, less than 2% of modified food starch, salt, natural flavors, sodium citrate, sodium alginate, potassium sorbate and sodium benzoate (to keep freshness), carotenal (color). | ||||||||||||
Should not contain palm oil. Gluten free | ||||||||||||
Additives : | ||||||||||||
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Allergens : | ||||||||||||
Substances likely to cause intolerances and allergies(*) : (*) According to the analysis of the ingredients | ||||||||||||
Presence of possible traces of : | ||||||||||||
No traces of allergens found by contributors, check ingredients if available. |
The EAN code 0079426021067 corresponds to the product Squeezable Cheddar Cheese described above.
Other products such as "Cheeses" :