Parmesan
Packaged product Mælk og æg Dia
Parmesan contains 298 kcal per 100 g.
Roughly 54 % of its calories come from fat, with 30 % from protein and 15 % from carbohydrates (estimated with general energy factors).
That is less energy than the typical item in mælk og æg on FoodFactly, where the median is 362 kcal per 100 g across 987 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 | 298 kcal | |
| Total fat L | 18 g | 23 % |
| Saturated fat L | 12 g | 60 % |
| Sodium L | 1.720 mg | 75 % |
| Total carbohydrates L | 11,5 g | 4 % |
| Dietary fiber | not reported | |
| Total sugars L | 0,2 g | |
| Protein L | 22,5 g | 45 % |
% 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 30 %
- Carbohydrates 15 %
- Fat 54 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein22,5 gin the lowest quarter of mælk og æg (median 25 g)
- Sugars0,2 gabove the median for mælk og æg (median 0,1 g)
- Fat18 gin the lowest quarter of mælk og æg (median 28 g)
- Saturated fat12 gin the lowest quarter of mælk og æg (median 17,9 g)
- Sodium1.720 mgin the top quarter of mælk og æg (median 643 mg)
- Protein per 100 kcal7,6 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Dia
- Barcode
- 8480017458711
- Quantity
- 125 g
- Category
- Ost, revet
- Packaging
- bag
- Nutri-Score
- E as computed by Open Food Facts
Ingredients
Ingredients not reported.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Mozzarella Grated Centra | 298 | 24 g | 1 g | 22 g |
| Formaggio mix Antica Borgata | 298 | 31 g | 0 g | 19 g |
| Mozzerella Perfect Italiano | 298 | 24,8 g | 1,2 g | 22,3 g |
| Queso mozzarella rallado Consum | 299 | 25 g | 1,9 g | 21 g |
| Queso rallado Mozarella millan vicente | 299 | 24 g | 0 g | 23 g |
| Rallado fundido mozzarella Hochland | 299 | 12 g | 10 g | 23 g |
| Mozzarella & Emmental Especial Pizza President | 297 | 25 g | 2 g | 21 g |
| Queso pasta el caserio | 297 | 22 g | 4,6 g | 20 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Parmesan?
100 g of Parmesan has 298 kcal.
Is Parmesan high in protein?
Parmesan contains 22,5 g of protein per 100 g (45 % of the 50 g Daily Value). About 30 % of its calories come from protein. Compared with other mælk og æg, that is in the lowest quarter (median 25 g).
How many carbs are in Parmesan?
Parmesan has 11,5 g of total carbohydrates per 100 g, including 0,2 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Parmesan?
Parmesan contains 18 g of fat per 100 g, of which 12 g is saturated (60 % of the Daily Value).
How much sodium is in Parmesan?
100 g contains 1.720 mg of sodium, 75 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 13. marts 2026. FoodFactly last checked it on 6. 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 8480017458711. License: ODbL 1.0 (Open Food Facts). Source record dated 13. marts 2026. Imported 6. november 2026.
Last updated: . Data quality score: 80/100 (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.