Maple Leaf Sales, Inc.
B
ProfileGood
MONTEREY JACK CHEESE
Dairy & Eggs USVerified
Label Serving
28 g
Barcode
758590208466
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.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.6/10
Health Score
Nutrition Facts (per serving: 28 g)
Energy110.04kcal
Carbohydrates0g
Sugar0g
Protein6g
Total Fat9g
Saturated Fat6g
Trans Fat0g
Cholesterol29.96mg
Fiber0g
Sodium190.12mg
Calcium199.92mg
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
Energy110 kcal6%
Total Fat9g12%
Saturated Fat6gHigh30%
Trans Fat0gLow0%
Cholesterol30mg10%
Carbohydrates0gLow0%
Total Sugars0gLow0%
Dietary Fiber0g0%
Protein6g12%
Sodium190mg8%
Minerals
Calcium200mg15%
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
3 ingredientsIngredients — as printed on the label
CULTURED PASTEURIZED MILK, SALT, ENZYMES.
1
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
2
Cultured Pasteurized Milk
No Notables
Fermentation agent, textural modifier, and flavor enhancer
3
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Enzymes | ✓No Notable Concerns | Processing aid, texture modification, and fermentation optimization | Enzymes function as natural biological catalysts in food production with a well-established history of safe consumption and regulatory approval. |
2 Cultured Pasteurized Milk | ✓No Notable Concerns | Fermentation agent, textural modifier, and flavor enhancer | Cultured pasteurized milk is a widely consumed fermented dairy ingredient with well-established nutritional properties, requiring consideration only for individuals with dairy allergies or specific lactose sensitivities. |
3 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
Research 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.
