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  2. la vache gui rit
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Fromageries Bel·3073781104325

la vache gui rit

Greenveil's read: acceptable.

Food health
Moderate
Chemical concern
Not assessed
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  • Of fatly aclde sodium calcium51.9%—
  • Nutrient reference value24.1%—
  • Pr12%—›
  • 166%—›
  • 083%—
  • 20211.5%—
  • Ci0.8%—
  • A0.4%—
  • 11 sr2281e ex0.4%—
  • 136%—
  • 053%—
  • 20221.5%—
  • C0.8%—
  • 00.4%—
  • 17‚3215204 made in austria0.2%—
  • By schreiber<0.1%—
  • Rupp cheese for fromageries bel<0.1%—
  • Bp 92151<0.1%—
  • 114 suresnes cedex france<0.1%—
  • S—
  • Bel ingredlents—
  • Cheese—›
  • Cow's milk—
  • Salt—›
  • Lactic acld bacteria—
  • Microblal rennet—
  • Skimmed cow's milk—
  • Butter—›
  • Sharing smiles emulalfying salts—
  • Sodlum polyphosphato—
  • E451ii—
  • Acidity rogulator—
  • Sodlum hydrogon carbones—
  • Aedipsc i lactic acid—
  • Mlik—
  • Koop in cool place—
  • 76037073—
  • Triphosphates (E451)⚠ Low
Show original label text

of fatly aclde sodium calcium 1200 mg 500 mg (50%)* nutrient reference value 220 mg 90 mg (9%) pr: 16/08/2021 (ci/*a/11 sr2281e ex:13/05/2022 (c/•0/17,3215204 made in austria, by schreiber , rupp cheese for fromageries bel, bp 92151 - 114 suresnes cedex france, s , bel ingredlents: cheese (cow's milk, salt, lactic acld bacteria, microblal rennet), skimmed cow's milk concentrate, butter, sharing smiles emulalfying salts: sodlum polyphosphato, potassium triphosphates, acidity rogulator: sodlum hydrogon carbones, aedipsc i lactic acid, contains lactose and mlik, koop in cool place, 76037073

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01L-Prolyl-N~5~-(diaminomethylidene)-L-ornithineCompoundNot assessed
  2. 02PURPURINCompoundNot assessed
  3. 03PraseodymiumCompoundNot assessed
  4. 04SALTCompoundNot assessed
  5. 05BUTTERCompoundNot assessed

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