Parmesan Romano Grated Cheese, Parmesan Romano — Nutrition Facts & Ingredients
- Calories
- 20per serving
- Protein
- 40 gper 100 g
- Carbs
- 0 gper 100 g
- Fat
- 30 gper 100 g
Where to buy
Per serving (2 tsp, 5 g): 20 calories. Per 100 g: 400 calories, 40 g protein, 30 g fat.
Nutrition Facts
Serving size2 tsp (5g)
* The % Daily Value (DV) 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.
Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.
Per 100 g and custom amounts
Nutrition per amount
Where to buy Parmesan Romano Grated Cheese, Parmesan Romano
Search three major US retailers for this product. Stock and prices vary by store and location.
Ingredients
Added To Prevent Caking, Cheese Culture, Enzymes, Parmesan Cheese, Pasteurized Part-skim Milk, Potassium Sorbate, Powdered Cellulose, Romano Cheese Made From Cow's Milk, Salt, To Protect Flavor
Frequently asked questions
How many calories are in Parmesan Romano Grated Cheese, Parmesan Romano?
Per 100 g of Parmesan Romano Grated Cheese, Parmesan Romano there are 400 calories.
How much protein is in Parmesan Romano Grated Cheese, Parmesan Romano?
Per 100 g of Parmesan Romano Grated Cheese, Parmesan Romano there are 40.0 g protein.
How many carbohydrates are in Parmesan Romano Grated Cheese, Parmesan Romano?
Per 100 g of Parmesan Romano Grated Cheese, Parmesan Romano there are 0.0 g carbohydrates.
How much sodium (salt) is in Parmesan Romano Grated Cheese, Parmesan Romano?
Per 100 g of Parmesan Romano Grated Cheese, Parmesan Romano there are 2000.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.
What are the main ingredients in Parmesan Romano Grated Cheese, Parmesan Romano?
The main ingredients in Parmesan Romano Grated Cheese, Parmesan Romano are: Added To Prevent Caking, Cheese Culture, Enzymes, Parmesan Cheese, Pasteurized Part-skim Milk.
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