Hard Parmesan Nutrition Facts

111 calories in 1 oz

Calories in Hard Parmesan
Cheese, parmesan, hard
111 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
3.92 calories / gram
3 Weight Watchers points
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Calorie Sources:58% fats; 39% proteins; 3% carbohydrates
Fats:7.32 g (64 calories, 26% by weight)
Carbohydrates:0.91 g (4 calories, 3% by weight)
Proteins:10.14 g (43 calories, 36% by weight)
Alcohol:~
Water:8.27 g (29% by weight)
Fat Composition:67% saturated; 31% monounsaturated; 2% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:19.28 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 cubic inch
5 package (5 oz)
Food Group:Dairy and Egg Products
USDA #:1033
Tags: parmesan; parmesan cheese;
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Vitamin A:221 IU
Retinol:56.98 mcg
Retinol Activity Equivalent:58.68 mcg
α-Carotene:~
β-Carotene:18.71 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:8.51 mcg
Vitamin B-2:93.56 mcg
Vitamin B-3:76.54 mcg
Vitamin B-5:127.57 mcg
Vitamin B-6:25.52 mcg
Vitamin B-9:1.98 mcg
Food folate:1.98 mcg
Dietary Folate Equivalent:1.98 mcg
Folic acid:~
Vitamin B-12:0.34 mcg
Added Vitamin B-12:~
Choline:4.37 mg
Vitamin C:~
Vitamin D:5
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.14 mcg
Vitamin D (D2 + D3):0.14 mcg
Vitamin E:62.37 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.48 mcg
Calcium (Ca):0.34 g
Copper (Cu):8.51 mcg
Fluoride (F):~
Iron (Fe):232.47 mcg
Magnesium (Mg):12.47 mg
Manganese (Mn):5.67 mcg
Phosphorus (P):0.20 g
Potassium (K):26.08 mg
Selenium (Se):6.38 mcg
Sodium (Na):0.45 g
Zinc (Zn):779.63 mcg
Cholesterol:19.28 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.91 g
Dietary Fiber:~
Sugars Total:0.23 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.14 g
Essential amino acids
Phenylalanine:0.54 g
Leucine:0.98 g
Methionine:0.27 g
Lysine:0.94 g
Isoleucine:0.54 g
Valine:0.69 g
Threonine:0.37 g
Tryptophan:0.14 g
Histidine:0.39 g
Arginine:0.37 g
Non-essential amino acids
Alanine:0.29 g
Aspartic acid:0.63 g
Betaine:~
Cystine:65.21 mg
Glutamic acid:2.32 g
Glycine:0.18 g
Hydroxyproline:~
Proline:1.19 g
Serine:0.58 g
Tyrosine:0.56 g
Fats Total:7.32 g
Saturated fatty acids:4.65 g
Monounsaturated fatty acids:2.13 g
Polyunsaturated fatty acids:0.16 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.37 g
Hexanoic/Caproic [6:0]:0.14 g
Octanoic/Caprylic [8:0]:73.71 mg
Decanoic/Capric [10:0]:0.18 g
Dodecanoic/Lauric [12:0]:0.25 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.82 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.97 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.65 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.89 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:76.54 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:82.21 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.71 g
Caffeine:~
Theobromine:~
Product Type:Hard
Weight Watchers Points:3 point(s)
Atkins Diet (Induction) Rating:10 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:2 / 10
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Did you know?...In the U.S. pepperoni is the number one favorite topping and anchovies are last. In Japan the favorite topping is squid.
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