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SPARTAN, 100% GRATED PARMESAN CHEESE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 800 MG | 62% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 2,400 MG | 104% |
Nutrition Highlights
- Excellent source of protein with 40g per 100g, great for muscle building and recovery.
- Rich source of Calcium, Ca (62% of Daily Value per 100g).
- Rich source of Sodium, Na (104% of Daily Value per 100g).
About 100% GRATED PARMESAN CHEESE
Cow's milk, cheese culture, salt, and enzymes: the real parmesan components. Powdered cellulose is added to this grated format to keep the granules from clumping. Protein is very high and fat is substantial, both typical for an aged hard cheese like parmesan. Carbs are zero. The concentrated flavor means a small amount goes a long way in cooking. Shaking it over pasta, soup, or roasted vegetables adds a sharp, salty, umami hit without needing much volume.
Ingredients
COW'S MILK, CHEESE CULTURE, SALT, ENZYMES. POWDERED CELLULOSE ADDED TO PREVENT CAKING.
Dietary Information
100% GRATED PARMESAN CHEESE is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in 100% GRATED PARMESAN CHEESE include Sodium, Na (104% DV) , and Calcium, Ca (62% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 400 calories per 100 grams, 100% GRATED PARMESAN CHEESE gets 40% of its calories from protein, 0% from carbohydrates, and 68% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare SPARTAN, 100% GRATED PARMESAN CHEESE
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