CULTURED SKIM MILK, WHEY PROTEIN CONCENTRATE, CREAM, SKIM MILK, LESS OF SALT

Arrowhead4% Small Curd Cottage CheeseNo image

4% Small Curd Cottage Cheese

Name: Frifor food product database
Creator: Frifor

624 g

Ultra-processedMilk

Description

4% Small Curd Cottage Cheese is a product in the category Cheese (Perishable) produced by Arrowhead.

Ingredients

E412GUAR GUM
MONO AND DIGLYCERIDES
LOCUST BEAN GUM
E415XANTHAN GUM
NATURAL FLAVORS
E407CARRAGEENAN
E433POLYSORBATE 80
ENZYMES

Nutrition

Macros

Density

Thermic

Energy

97 kcal109.61 kcal605.28 kcal

Per 100 gPer 113 gPer 624 g

Fat

4.42 g4.99 g27.58 g

Per 100 gPer 113 gPer 624 g

Saturated fat

2.65 g2.99 g16.54 g

Per 100 gPer 113 gPer 624 g

Carbohydrates

2.65 g2.99 g16.54 g

Per 100 gPer 113 gPer 624 g

Sugars

1.77 g2 g11.04 g

Per 100 gPer 113 gPer 624 g

Protein

10.6 g11.98 g66.14 g

Per 100 gPer 113 gPer 624 g

Fibre

0 g0 g0 g

Per 100 gPer 113 gPer 624 g

Salt

0.995 g1.12 g6.21 g

Per 100 gPer 113 gPer 624 g

	Per 100 g	Per 113 g	Per 624 g
Energy	97 kcal	109.61 kcal	605.28 kcal
Fat	4.42 g	4.99 g	27.58 g
Saturated fat	2.65 g	2.99 g	16.54 g
Carbohydrates	2.65 g	2.99 g	16.54 g
Sugars	1.77 g	2 g	11.04 g
Protein	10.6 g	11.98 g	66.14 g
Fibre	0 g	0 g	0 g
Salt	0.995 g	1.12 g	6.21 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains non-culinary ingredient: whey protein concentrate
2.
Contains cosmetic additives: carrageenan, xanthan gum, locust bean gum, guar gum, polysorbate 80
3.
Contains flavouring: natural flavors

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

41% fat

1.00% salt

41% fat

7.30% sugar

CSOD

11% carb

1.00% salt

This product is hyperpalatable.

This product is 41% calories from fat and more than 1.00% of total weight from salt.

Seed oils

No seed oils found

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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