Natural Havarti Cheese - Borden

Barcode: 0053000057253 (EAN / EAN-13) 053000057253 (UPC / UPC-A)

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Product characteristics

Brands: Borden

Categories: Havarti Cheese

Countries where sold: United States


→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Pasteurized milk, cheese culture, salt, enzymes, annatto (color)

Ingredients analysis:
Palm oil free Non-vegan Maybe vegetarian
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.


NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

NutriScore color nutrition grade

NutriScore nutrition grade E

Nutrient levels for 100 g

high quantity35.3 g Fat in high quantity
high quantity23.5 g Saturated fat in high quantity
low quantity0 g Sugars in low quantity
high quantity1.94 g Salt in high quantity

Serving size: 17 g (1 SLICE)

Comparison to average values of products in the same category:

(53 products)

→ Please note: for each nutriment, the average is computed for products for which the nutriment quantity is known, not on all products of the category.

Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (17 g (1 SLICE))
Energy (kcal) 412 kcal70 kcal+3%
Energy 1,724 kj
(412 kcal)
293 kj
(70 kcal)
Fat 35.29 g6 g+2%
- Saturated fat 23.53 g4 g+6%
- Trans fat 0 g0 g0 g
Cholesterol 118 mg20.1 mg+17%
Salt 1.943 g0.33 g+16%
Sodium 0.777 g0.132 g+16%
Carbohydrates 0 g0 g-100%
- Fibers 0 g0 g0 g
- Sugars 0 g0 g0 g
Proteins 23.53 g4 g+12%
Vitamin A 352.8 µg60 µg+3%
Vitamin C (ascorbic acid) 0 mg0 mg0 mg
Calcium 588 mg100 mg-10%
Iron 0 mg0 mg0 mg
Nutrition score - France 23 23 +7%
Nutri-Score EEE

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by teolemon.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.