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Tree of Life, SPRING HAVEN FARMS, CRUMBLED GORGONZOLA CHEESE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 536 MG | 41% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 1,357 MG | 59% |
Nutrition Highlights
- Excellent source of protein with 21.4g per 100g, great for muscle building and recovery.
- Good source of Calcium, Ca (41% DV).
- Rich source of Sodium, Na (59% of Daily Value per 100g).
About SPRING HAVEN FARMS, CRUMBLED GORGONZOLA CHEESE
Spring Haven Farms Crumbled Gorgonzola Cheese is an Italian-style blue cheese made from whole milk with Penicillium roqueforti cultures. A 28g serving delivers 357 calories, 28.57g fat, 21.43g protein, 3.57g carbs, and no fiber. Gorgonzola has a creamier, milder flavor profile compared to aged Roquefort. With five simple ingredients, this is a clean-label artisan cheese suited for pasta sauces, risotto, salads, or a cheese board.
Ingredients
WHOLE MILK, CHEESE CULTURES, SALT, MICROBIAL ENZYMES, PENICILLIUM ROQUEFORTI.
Dietary Information
SPRING HAVEN FARMS, CRUMBLED GORGONZOLA CHEESE is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in SPRING HAVEN FARMS, CRUMBLED GORGONZOLA CHEESE include Sodium, Na (59% DV) , and Calcium, Ca (41% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 357 calories per 100 grams, SPRING HAVEN FARMS, CRUMBLED GORGONZOLA CHEESE gets 24% of its calories from protein, 4% from carbohydrates, and 72% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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