Ingredients
Pepper Jack Cheese Cultured Pasteurized Milk 67.7% , jalapeno pepper 16.1% , salt 0.9% , enzyme 0.9% , Medium Cheddar Cheese Cultured Milk 0.9% , salt 0.9% , enzyme 0.9% , annatto color 0.9% , potato starch added to prevent caking 0.9% , Natamycin Natural Mold Inhibitor 9.8%
Nutrition · per 100 g
| Energy | 392.9 kcal |
| Fat | 32.1 g |
| Saturated fat | 21.4 g |
| Trans fat | 0 g |
| Cholesterol | 107 mg |
| Carbs | 7.1 g |
| Sugars | 0 g |
| Added sugars | 0 g |
| Starch | 0 g |
| Fiber | 0 g |
| Protein | 21.4 g |
| Salt | 1.8 g |
| Sodium | 725.7 mg |
| Calcium | 536 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 0 µg |
| Vitamin E | 0 mg |
| Vitamin C | 0 mg |
| Vitamin B12 | 0 µg |
| Folate (B9) | 0 µg |
| Caffeine | 0 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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