Jilbert, Pasteurised Process Cheese, Hot Pepper Dean Foods Company
Presentation of the product
Product visual : Jilbert, Pasteurised Process Cheese, Hot Pepper Dean Foods Company | ||||||||||||||||||||||||||||||||||||
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 Jilbert, Pasteurised Process Cheese, Hot Pepper Dean Foods Company
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EAN-13 code : | ||||||||||||||||||||||||||||||||||||
The product has the EAN code 0011896059539, it is called Cheeses, Jilbert, Pasteurised Process Cheese, Hot Pepper of the brand Dean Foods Company. It contains 2 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 | ||||||||||||||||||||||||||||||||||||
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ENERGY
1,494 KJ
357 kcal
18%
FAT
25.0g
HIGH
36%
SATURED
21.4g
HIGH
107%
SUGAR
7.1g
MEDIUM
3%
SALT
2.9g
HIGH
48%
Nutritional values per 100g.
The percentage is based on the daily intake for an average 2000 calorie diet.
Nutriscore : E
Nova score 3 : Processed foods
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Description : | ||||||||||||||||||||||||||||||||||||
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Location of production and sales | ||||||||||||||||||||||||||||||||||||
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How many calories in the product Jilbert, Pasteurised Process Cheese, Hot Pepper ?
- Fats : 225 kcal (941 KJ)
- Proteins : 86 kcal (360 KJ)
- Carbohydrates : 29 kcal (121 KJ)
Ingredients, composition
Ingredients : | |||||||||
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american, swiss (milk, salt, culture, enzymes), water, cream, jalapeno peppers, sodium citrate, sorbic acid. | |||||||||
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. |
EAN code 0011896059539
The EAN code 0011896059539 corresponds to the product Jilbert, Pasteurised Process Cheese, Hot Pepper described above.
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