Cheese, hard, Parmesan

Energy in 100 g

1,730 kJ (416 kcal)

Fat →

29.7 g

Protein →

36.2 g

Carbohydrate →

0.9 g

More cheese:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Protein: 36.2 g
Water: 33 g
Fat: 29.7 g
Carbohydrate: 0.9 g
Energy content
Fat: 64 E%
Protein: 36 E%
Carbohydrate: 1 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 1,730 kJ (416 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat450c29.7 g63%
CarbohydrateMI01810.9 g0%
Dietary fibre500 g0%
Protein450c36.2 g35%
Alcohol500 g0%
WaterMI014233 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.9 g
Sugar, added500 g
Sugar, free500 g

Fatty acids

FatSourceQuantity
Saturated fatty acids450c19.3 g
Trans fatty acids450c1.1 g
Monounsaturated fatty acids450c7.7 g
Polyunsaturated fatty acids450c1.1 g
Omega-3109c0.2 g
Omega-6109c0.6 g
Cholesterol450c93 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)109c1 g
C14:0 (myristic acid)109c3.1 g
C16:0 (palmitic acid)109c8.2 g
C18:0 (stearic acid)109c3.3 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)109c0.4 g
C18:1 sum (oleic acid)109c6.3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)109c0.5 g
C18:3n-3 (alpha-linolenic acid)109c0.1 g
C20:3n-3 (eicosatrienoic acid)109c0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)109c0 g
C20:4n-3 (eicosatetraenoic acid)109c0 g
C20:4n-6 (arachidonic acid)109c0 g
C20:5n-3 (eicosapentaenoic acid, EPA)109c0 g
C22:5n-3 (docosapentaenoic acid, DPA)109c0 g
C22:6n-3 (docosahexaenoic acid, DHA)109c0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325390 µg-RE
Vitamin A (RE)MI0322409 µg-RE54 %
Beta-carotene450c233 µg
Retinol450c371 µg
Vitamin D450c0.3 µg3 %
Vitamin E450c0.8 mg-ATE6 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)450c0.03 mg2 %
Vitamin B2 (riboflavin)450c0.32 mg20 %
Vitamin B3 (niacin)450c0.1 mg
Niacin equivalentsMI04218.5 mg41 %
Vitamin B6 (pyridoxine)450c0.11 mg6 %
Vitamin B9 (folate)450c12 µg3 %
Vitamin B12 (cobalamin)450c3.3 µg82 %
Vitamin C (askorbic acid)60a0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)450c1,025 mg89 %
Potassium (K)450c152 mg4 %
Sodium (Na)450c660 mg
Salt (NaCl)MI01201.7 g
Phosphorus (P)450c680 mg106 %
Magnesium (Mg)450c41 mg13 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)450c0.8 mg7 %
Copper (Cu)450c0.84 mg93 %
Zinc (Zn)450c5.1 mg36 %
Selenium (Se)450c12 µg14 %
Iodine (I)32572 µg51 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0311Hard cheese (CODEX)
A0785Cured cheese (EUROFIR)
B1201Cow
C0245Curd
E0117Medium ground
F0003Not heat-treated
G0003Cooking method not applicable
H0107Lactic acid-other agent fermented
H0138Water removed
H0253Cured or aged
J0104Preserved by fermentation
J0116Dehydrated or dried
J0151Ingredient preserved by heat treatment
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
50
Estimated as a naturally occurring zero value, not analysed.
60a
Estimated as zero value when the analysed value is below the limit of quantification.
109c
Data from the industry to the Food Composition Table 2016, calculated value.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
450c
Public Health England og Institute of food research (2015). McCance and Widdowson`s The Composition of Foods, Seventh summary edition. Cambridge: The Royal Society of Chemistry.
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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