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Parmesan Nutrition Facts

415 calories in 100 g

Calories in Parmesan
Cheese, parmesan, shredded
415 calories in Parmesan, 100 g
100g ≈ 0.220lb ≈ 3.53oz
4.15 calories / gram
11 Weight Watchers points
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Calorie Sources:58% fats; 39% proteins; 3% carbohydrates
Fats:27.34 g (240 calories, 27% by weight)
Carbohydrates:3.41 g (13 calories, 3% by weight)
Proteins:37.86 g (162 calories, 38% by weight)
Alcohol:~
Water:25 g (25% by weight)
Fat Composition:65% saturated; 33% monounsaturated; 2% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:72 mg
Caffeine:~
Serving Sizes: 100 g
1 tbsp
Food Group:Dairy and Egg Products
USDA #:1146
Tags: parmesan; parmesan cheese;
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Vitamin A:865 IU
Retinol:223 mcg
Retinol Activity Equivalent:229 mcg
α-Carotene:~
β-Carotene:73 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:350 mcg
Vitamin B-3:280 mcg
Vitamin B-5:520 mcg
Vitamin B-6:100 mcg
Vitamin B-9:8 mcg
Food folate:8 mcg
Dietary Folate Equivalent:8 mcg
Folic acid:~
Vitamin B-12:1.40 mcg
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:~
Vitamin D:21
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.50 mcg
Vitamin D (D2 + D3):0.50 mcg
Vitamin E:250 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.90 mcg
Calcium (Ca):1.25 g
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):870 mcg
Magnesium (Mg):51 mg
Manganese (Mn):20 mcg
Phosphorus (P):0.74 g
Potassium (K):97 mg
Selenium (Se):23.90 mcg
Sodium (Na):1.70 g
Zinc (Zn):3.19 mg
Cholesterol:72 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.41 g
Dietary Fiber:~
Sugars Total:0.90 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:37.86 g
Essential amino acids
Phenylalanine:2.23 g
Leucine:4.01 g
Methionine:1.11 g
Lysine:3.84 g
Isoleucine:2.20 g
Valine:2.85 g
Threonine:1.53 g
Tryptophan:0.56 g
Histidine:1.60 g
Arginine:1.53 g
Non-essential amino acids
Alanine:1.21 g
Aspartic acid:2.59 g
Betaine:~
Cystine:0.27 g
Glutamic acid:9.54 g
Glycine:0.72 g
Hydroxyproline:~
Proline:4.86 g
Serine:2.40 g
Tyrosine:2.31 g
Fats Total:27.34 g
Saturated fatty acids:17.37 g
Monounsaturated fatty acids:8.73 g
Polyunsaturated fatty acids:0.66 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.37 g
Hexanoic/Caproic [6:0]:0.51 g
Octanoic/Caprylic [8:0]:0.27 g
Decanoic/Capric [10:0]:0.68 g
Dodecanoic/Lauric [12:0]:0.92 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3.07 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:7.37 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.43 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]:0.45 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:7.05 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.17 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.34 g
[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:6.39 g
Caffeine:~
Theobromine:~
Product Type:Parmesan
Weight Watchers Points:11 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?...The livers of several animals in polar environments contain levels of Vitamin A that are toxic to humans. If consumed, the liver of the Polar Bear has enough Vitamin A to kill a human being.
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