Sargento Sliced Havarti Cheese
Photo: Open Food Facts contributors (CC BY-SA)

Havarti

Sargento Sliced Havarti Cheese

7 oz

Score

Excellent 91 out of 100 High confidence

Why it scores 91

Sargento Sliced Havarti Cheese scores 91 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 8 points Processed (NOVA 3): Classified NOVA 3: processed with added salt, sugar or oil. Emerging
  2. minus 1.5 points Saturated fat 4 g / 100 g: Contains some saturated fat. Counted at half for this whole-food category. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Sliced Havarti Cheese

START100

Processing

  • Processed (NOVA 3) minus 8 points
    Emerging Classified NOVA 3: processed with added salt, sugar or oil. [1]
subtotal−8

Nutrition per 100 g

  • Saturated fat 4 g / 100 g minus 1.5 points
    Strong Contains some saturated fat. Counted at half for this whole-food category. [2]
subtotal−1.5

TOTAL 91Excellent

100 − 9.5 = 90.5 → 91


GTIN 00046100001103 · 2026-06-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy80 kcal
Fat6 g
Saturated fat4 g
Trans fat0 g
Carbohydrates5 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein4 g
Salt0.3 g

Serving: 1.0 slice (20.0 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Pasteurized Milk, Cheese Culture, Salt, Enzymes.

Allergens and diets

Contains: Milk

  • Not vegan
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int