Live queries:
Chicken Leg - 9 results
Crab - 16 results
Sirloin Steak - 34 results

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
  Need a good lawyer?

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;
Related Foods: Calories in Cheese
Calories in Cheese Fondue
Calories in Cheese Sauce
Calories in Cheese Spread
Calories in Ham And Cheese Sandwich
McDONALD'S, Cheeseburger
Calories in Monterey Cheese
Parmesan cheese topping, fat free
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
Shorter URL for this page:http://calobonga.com/_ra
Did you know?...Onions should be dry and hard. Avoid onions with wet necks, this indicates decay. Also, avoid onions that have sprouted. Onions can be stored at either room temperature or refrigerated.
Related: Butter
American Cheese
See also:BMI Calculator
Calorie Counter
Advanced Calorie Counter
Calobonga's Most Popular