Parmesan cheese
Packaged product Mælk og æg Riviera
Parmesan cheese contains 387 kcal per 100 g.
Roughly 62 % of its calories come from fat, with 34 % from protein and 3 % from carbohydrates (estimated with general energy factors).
That is more energy than the typical item in mælk og æg on FoodFactly, where the median is 333 kcal per 100 g across 11.652 products.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 387 kcal | |
| Total fat L | 26,7 g | 34 % |
| Saturated fat L | 20 g | 100 % |
| Sodium L | 1.367 mg | 59 % |
| Total carbohydrates L | 3,3 g | 1 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 0 g | |
| Protein L | 33,3 g | 67 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 34 %
- Carbohydrates 3 %
- Fat 62 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein33,3 gin the top quarter of mælk og æg (median 21,4 g)
- Sugars0 gin the lowest quarter of mælk og æg (median 0,5 g)
- Fat26,7 gbelow the median for mælk og æg (median 26,7 g)
- Saturated fat20 gin the top quarter of mælk og æg (median 17 g)
- Sodium1.367 mgin the top quarter of mælk og æg (median 643 mg)
- Protein per 100 kcal8,6 gprotein density, useful for comparing foods with different calorie levels
Product details
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Mifroma Anno 1964 Mifroma | 387 | 27 g | 0,1 g | 31 g |
| Yorkshire Wensleydale with cranberry Waitrose | 387 | 8,4 g | 14,1 g | 28,1 g |
| Queso tierno bajo en sal hacendado | 387 | 23 g | 1,8 g | 32 g |
| La cremeuse La dent du chat | 387 | 21,4 g | 1,2 g | 33 g |
| Belegen Beemster | 387 | 25,2 g | 0 g | 31,8 g |
| Queso de cabra semicurado Montesinos | 387 | 23,2 g | 2,5 g | 31,6 g |
| Formatge De Cabra a Talls De El Ventero El Ventero | 387 | 21 g | 1,5 g | 33 g |
| Al natural queso fresco de cabra cuña Garcia Baquero | 387 | 23 g | 1,8 g | 32 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Parmesan cheese?
100 g of Parmesan cheese has 387 kcal.
Is Parmesan cheese high in protein?
Parmesan cheese contains 33,3 g of protein per 100 g (67 % of the 50 g Daily Value). About 34 % of its calories come from protein. Compared with other mælk og æg, that is among the highest quarter (median 21,4 g).
How many carbs are in Parmesan cheese?
Parmesan cheese has 3,3 g of total carbohydrates per 100 g, including 0 g of fiber and 0 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Parmesan cheese?
Parmesan cheese contains 26,7 g of fat per 100 g, of which 20 g is saturated (100 % of the Daily Value).
How much sodium is in Parmesan cheese?
100 g contains 1.367 mg of sodium, 59 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 1. april 2026. FoodFactly last checked it on 7. november 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0064912082509. License: ODbL 1.0 (Open Food Facts). Source record dated 1. april 2026. Imported 7. november 2026.
Last updated: . Data quality score: 85/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.