Parmesan
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 402 kcal | 20% |
| Fat | 29.7 g | 42% |
| of which saturates | 19.6 g | 98% |
| Carbohydrate | 0.00 g | 0% |
| of which sugars | 0.00 g | 0% |
| Fibre | 0.00 g | — |
| Protein | 32.4 g | 65% |
| Salt | 1.6 g | 26% |
Open Food Facts, ODbL, record updated 10 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Milk.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
0% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Parmigiano-Reggiano” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Parmigiano-Reggiano”: 6.27 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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