Weis Markets, Inc.
D
ProfileConcern
PARMESAN CHEESE
Dairy & Eggs USVerified
Label Serving
28 g
Barcode
041497083312
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
high
Saturated fat
high
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
D
TRANSPARENCY PROFILE
Concern
High processing or notable additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
DACTIVE
E
← Nutrient DenseMost Processed →
3.6/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy120.12kcal
Carbohydrates1g
Sugar0g
Protein10g
Total Fat8g
Saturated Fat5g
Trans Fat0g
Cholesterol19.88mg
Fiber0g
Sodium479.92mg
Calcium350mg
Iron0mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (28 g) — the label's %RDA
Energy & macronutrients
Energy120 kcal6%
Total Fat8g10%
Saturated Fat5gHigh25%
Trans Fat0gLow0%
Cholesterol20mg7%
Carbohydrates1gLow<1%
Total Sugars0gLow0%
Dietary Fiber0g0%
Protein10g20%
Sodium480mgHigh21%
Minerals
Calcium350mgGood source27%
Iron0mg0%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
1 / 4 researched · AI analyzing 3 more...Ingredients — as printed on the label
PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT AND ENZYMES POTATO STARCH, CORN STARCH AND CALCIUM SULFATE ADDED TO PREVENT CAKING. NATAMYCIN (A NATURAL MOLD INHIBITOR).
Contains allergens: Cheese Culture
1
Cheese Culture
No NotablesAllergen
Fermentation agent and flavor enhancer in dairy processing
2
Pasteurized Part-Skim Milk
Under Review
AI summary pending...3
Salt And Enzymes Potato Starch
Under Review
AI summary pending...4
Corn Starch And Calcium Sulfate Added To Prevent Caking. Natamycin (A Natural Mold Inhibitor)
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Cheese Culture Allergen | ✓No Notable Concerns | Fermentation agent and flavor enhancer in dairy processing | Cheese culture is a standard food fermentation ingredient derived from beneficial microorganisms, generally recognized as safe for the general population with consideration for dairy sensitivities. |
2 Pasteurized Part-Skim Milk | ?Under Review | — | AI summary pending... |
3 Salt And Enzymes Potato Starch | ?Under Review | — | AI summary pending... |
4 Corn Starch And Calcium Sulfate Added To Prevent Caking. Natamycin (A Natural Mold Inhibitor) | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
