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Curd ROKIŠKIO NAMINĖ, fat-free, 200 g

Curd ROKIŠKIO NAMINĖ, fat-free, 200 g

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Curd ROKIŠKIO NAMINĖ, fat-free, 200 g

Barcode: 4770535048360
Country of origin: Lithuania
Net weight: 200g
Description

Delicious and healthy ROKIŠKIO NAMINĖ fat-free curd, made from pasteurized milk and lactic acid bacteria. Perfect for snacks and dishes, ideal for a healthy lifestyle!

Ingredients

Pasteurized MILK, lactic acid bacteria culture.

Additives

Pasteurized Milk

Lactic Acid Bacteria Culture

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Pasteurized Milk: Generally safe for consumption; pasteurization reduces harmful bacteria.

Lactic Acid Bacteria Culture: Beneficial for gut health as it supports a healthy microbiome.

Additives Overview

Powered by AI

The product appears to be safe for consumption as it contains pasteurized milk and lactic acid bacteria culture, both of which are generally recognized as safe. Potential side effects may include lactose intolerance reactions in sensitive individuals, but overall, the product can be beneficial for gut health due to the presence of probiotics.

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
+13%
665 kJ
Calories
+13%
158.94 kcal
Fats
+24%
9g
Saturated Fats
-100%
0g
Carbohydrates
-20%
3.5g
Sugars
-100%
0g
Proteins
16g
Salt
-100%
0g

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

158.94 kcal
Calories
37min
Walking
16min
Running
21min
Cycling

Product Analysis

Powered by AI

The product appears to be safe for consumption as it contains pasteurized milk and lactic acid bacteria culture, both of which are generally recognized as safe. Potential side effects may include lactose intolerance reactions in sensitive individuals, but overall, the product can be beneficial for gut health due to the presence of probiotics.

Other details

Added
January 19, 2025 at 12:49:32 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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