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Parmesan Cheese (Grated) Nutrition Facts

Parmesan Cheese (Grated) is a dairy food whose protein, fat, sodium, and moisture depend on the product style. It provides protein, monounsaturated fat, potassium, and calcium.

Calories421

Protein29.6 g

Carbs12.4 g

Fat28 g

ProteinCarbsFat

Nutrition for 100 g

Calories421 kcal

Protein29.6 g

Total Fat28 g

Carbohydrates12.4 g

Fiber0 g

Sodium1750 mg

Total Sugars0.07 g

Source: USDA FoodData Central, record 325036

Nutrients

Full nutrient profile

Proximates

Water22.8 g

Nitrogen4.63 g

Protein29.6 g

Total lipid (fat)28 g

Total fat (NLEA)24 g

Ash7.15 g

Carbohydrates

Carbohydrate, by difference12.4 g

Sugars, Total0.07 g

Sucrose0 g

Glucose0 g

Fructose0 g

Lactose0 g

Maltose0 g

Galactose0.07 g

Sugars, Total0.07 g

Fiber, total dietary0 g

Minerals

Calcium, Ca884 mg

Iron, Fe0.45 mg

Magnesium, Mg34.9 mg

Phosphorus, P634 mg

Potassium, K184 mg

Sodium, Na1750 mg

Zinc, Zn4.33 mg

Copper, Cu0.04 mg

Manganese, Mn0.066 mg

Selenium, Se35 ug

Vitamins and other components

Thiamin0.027 mg

Riboflavin0.345 mg

Niacin0.078 mg

Pantothenic acid0.457 mg

Vitamin B-60.081 mg

Folate, total6 ug

Choline, total14.1 mg

Choline, free1.7 mg

Choline, from phosphocholine0 mg

Choline, from phosphotidyl choline4.9 mg

Choline, from glycerophosphocholine3.1 mg

Choline, from sphingomyelin4.4 mg

Betaine0.2 mg

Vitamin B-121.35 ug

Vitamin A, RAE228 ug

Retinol228 ug

Vitamin E (alpha-tocopherol)0.51 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.01 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)1.7 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin K (Menaquinone-4)7.1 ug

Folic acid0 ug

Lutein + zeaxanthin0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Carotene, alpha0 ug

Carotene, beta73 ug

Vitamin D3 (cholecalciferol)0.5 ug

Vitamin D (D2 + D3)0.5 ug

Vitamin D (D2 + D3), International Units21 iu

Folate, DFE6 ug

Vitamin A, IU974 iu

Folate, food6 ug

Vitamin E, added0 mg

Vitamin B-12, added0 ug

Vitamin C, total ascorbic acid0 mg

Lipids

Fatty acids, total saturated15.5 g

SFA 4:00.508 g

SFA 6:00.435 g

SFA 8:00.274 g

SFA 10:00.653 g

SFA 11:00 g

SFA 12:00.745 g

SFA 14:02.39 g

SFA 15:00.244 g

SFA 16:07.4 g

SFA 17:00.151 g

SFA 18:02.67 g

SFA 20:00.046 g

SFA 22:00.012 g

SFA 24:00.009 g

Fatty acids, total monounsaturated6.4 g

MUFA 14:1 c0.23 g

MUFA 15:10 g

MUFA 16:1 c0.287 g

MUFA 17:10.045 g

MUFA 17:1 c0.045 g

MUFA 18:1 c5.79 g

MUFA 20:10.05 g

MUFA 20:1 c0.05 g

MUFA 22:1 c0.001 g

MUFA 24:1 c0 g

Fatty acids, total polyunsaturated1.2 g

PUFA 18:2 c0.999 g

PUFA 18:2 n-6 c,c0.861 g

PUFA 18:2 CLAs0.138 g

PUFA 18:3 c0.103 g

PUFA 18:3 n-3 c,c,c (ALA)0.102 g

PUFA 18:3 n-6 c,c,c0.001 g

PUFA 18:3i0.003 g

PUFA 18:40 g

PUFA 20:2 c0.006 g

PUFA 20:2 n-6 c,c0.006 g

PUFA 20:3 c0.029 g

PUFA 20:3 n-30.002 g

PUFA 20:3 n-60.027 g

PUFA 20:3 n-90 g

PUFA 20:40.042 g

PUFA 20:4c0.042 g

PUFA 20:5c0.008 g

PUFA 20:5 n-3 (EPA)0.008 g

PUFA 22:20.001 g

PUFA 22:5 c0.015 g

PUFA 22:40.008 g

PUFA 22:5 n-3 (DPA)0.015 g

PUFA 22:6 c0 g

PUFA 22:6 n-3 (DHA)0 g

Fatty acids, total trans0.896 g

Fatty acids, total trans-monoenoic0.724 g

TFA 16:1 t0.079 g

TFA 18:1 t0.645 g

TFA 22:1 t0 g

Fatty acids, total trans-dienoic0.172 g

TFA 18:2 t not further defined0.172 g

Cholesterol87 mg

MUFA 18:16.441 g

PUFA 18:21.175 g

PUFA 18:30.106 g

MUFA 22:10.001 g

PUFA 20:30.027 g

Fatty acids, total trans-polyenoic0.172 g

MUFA 14:10.229 g

MUFA 16:10.365 g

Amino acids

Isoleucine1.455 g

Leucine2.747 g

Lysine2.201 g

Cystine0.09 g

Valine1.865 g

Arginine1.157 g

Histidine0.806 g

Aspartic acid1.975 g

Serine1.694 g

Tryptophan0.383 g

Threonine1.075 g

Methionine0.751 g

Phenylalanine1.538 g

Tyrosine1.72 g

Alanine0.859 g

Glutamic acid6.425 g

Glycine0.56 g

Proline3.415 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Ten Months of Drying

Parmesan must be cured for not less than 10 months and finish at no more than 32% moisture, with milkfat not less than 32% of the solids. Once it is grated, the standard permits moisture to be removed from the cheese but never added back.

Source: Code of Federal Regulations

More about allergens

Contains Milk as an intrinsic ingredient. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.

100 g

P 17.5gC 6.4gF 31.1g

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