BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK
* 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 1,200 MG | 92% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 900 MG | 39% |
Nutrition Highlights
- Excellent source of protein with 40g per 100g, great for muscle building and recovery.
- Rich source of Calcium, Ca (92% of Daily Value per 100g).
- Good source of Sodium, Na (39% DV).
About BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK
BelGioioso Parmesan Cheese is an American-made parmesan crafted from cultured milk, enzymes, and salt, with cellulose added to prevent caking and natamycin to protect flavor. Per 100g it provides 400 calories, 40g protein, no carbohydrates, and 20g fat. The high protein content per 100g reflects the concentrated nature of aged hard cheese. A 5g serving has 20 calories and 2g of protein. BelGioioso makes this parmesan in Wisconsin using fresh milk from local dairy farms.
Ingredients
CULTURED MILK, ENZYMES, SALT, CELLULOSE TO PREVENT CAKING, NATAMYCIN TO PROTECT FLAVOR.
Dietary Information
BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK is considered low-carb and keto-friendly, high-protein, making it a suitable choice for various dietary plans.
Notable micronutrients in BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK include Calcium, Ca (92% DV) , and Sodium, Na (39% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 400 calories per 100 grams, BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK gets 40% of its calories from protein, 0% from carbohydrates, and 45% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
Compare BELGIOIOSO, PARMESAN CHEESE CRAFTED WITH FRESH MILK
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