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Cheese EDAMSKI, 250 g (M)

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Cheese EDAMSKI, 250 g (M)

Barcode: 5900820003692
Country of origin: Poland
Net weight: 500g
Description

Discover the unique EDAMSKI fermented cheese with 45% fat. Perfect for snacks and fillings, available in a 250 g package!

Ingredients

Fermented cheese EDAM, 45% fat, 250 g. Ingredients: milk, salt, lactic acid bacteria cultures, stabilizer: calcium chloride (E509); coloring: annatto (E160b).

Additives

Salt

E160B

Calcium Chloride (E509)

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to high blood pressure and cardiovascular issues.

Annatto: Commonly used as a natural coloring, but may cause allergic reactions in sensitive individuals.

Calcium Chloride: Generally recognized as safe, used as a firming agent and stabilizer.

Additives Overview

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The fermented cheese EDAMSKI appears safe for consumption, as both calcium chloride and annatto are generally recognized as safe when consumed within established limits. However, some individuals may experience sensitivities to food dyes like annatto, leading to possible allergic reactions in rare cases.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
1441 kJ
Calories
344.40 kcal
Fats
27g
Saturated Fats
17g
Carbohydrates
-100%
0g
Sugars
-100%
0g
Proteins
+16%
26g
Salt
-17%
1.3g

How long would it take to burn off calories of this product?

344.40 kcal
Calories
1h 20min
Walking
35min
Running
46min
Cycling

Product Analysis

Powered by AI

The fermented cheese EDAMSKI appears safe for consumption, as both calcium chloride and annatto are generally recognized as safe when consumed within established limits. However, some individuals may experience sensitivities to food dyes like annatto, leading to possible allergic reactions in rare cases.

Other details

Added
January 19, 2025 at 13:18:28 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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