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Ricotta cheese GALBANI, 12%, 250 g

Ricotta cheese GALBANI, 12%, 250 g

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Ricotta cheese GALBANI, 12%, 250 g

Barcode: 5902221263798
Country of origin: Italy
Brands: Galbani
Net weight: 250g
Description

GALBANI Ricotta cheese - a smooth, creamy, and nutritious choice for your cuisine. With 12% fat, it's perfect for pasta, salads, and desserts.

Ingredients

Ingredients - whey (from milk), whey cream (from milk), acidity regulator: citric acid (E330)

Additives

Citric Acid (E330)

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Citric Acid: Widely used as an acidity regulator, generally recognized as safe, but may cause mild irritation in sensitive individuals.

Additives Overview

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The ricotta cheese GALBANI appears to be safe for consumption with its primary ingredients being whey and whey cream, both derived from milk. The only additive present, citric acid (E330), is commonly used in food products as an acidity regulator and is generally recognized as safe. However, excessive consumption may cause gastrointestinal discomfort in sensitive individuals.

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
-59%
463 kJ
Calories
-59%
110.66 kcal
Fats
-66%
7g
Saturated Fats
-63%
5.5g
Carbohydrates
+85%
5g
Sugars
+73%
5g
Proteins
7g
Salt
-47%
0.3g

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

110.66 kcal
Calories
25min
Walking
11min
Running
15min
Cycling

Product Analysis

Powered by AI

The ricotta cheese GALBANI appears to be safe for consumption with its primary ingredients being whey and whey cream, both derived from milk. The only additive present, citric acid (E330), is commonly used in food products as an acidity regulator and is generally recognized as safe. However, excessive consumption may cause gastrointestinal discomfort in sensitive individuals.

Other details

Added
January 19, 2025 at 09:02:12 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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