Parmesan cheese min. 30 % fat in dry matter
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 391 kcal
- Energy (kilojoule)
- 1,630 kJ
- Protein (Nx6.25)
- 35.6 g
- Fat
- 27.43 g
- Carbohydrate, available
- 0.056 g
- Fibre, dietary, total
- 0 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 1,630 kJ/100 g | 1630 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 391 kcal/100 g | 391 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 30.544 g/100 g | 30.544 | 2 | 1 | |
| Protein (Nx6.25) | 35.6 g/100 g | 35.6 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 27.43 g/100 g | 27.43 | 4 | 3 | |
| Carbohydrate, available | 0.056 g/100 g | 0.056 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 0 g/100 g | 0 | 5 | — | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 5 | — | |
| Organic acids, total | 0.651 g/100 g | 0.651 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 5.063 g/100 g | 5.063 | 4 | 4 | |
| Vitamin A, retinol equivalents (RE) | 359 µg/100 g | 359 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 350 µg/100 g | 350 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 340 µg/100 g | 340 | 3 | 2 | |
| Beta-carotene | 116 µg/100 g | 116 | 3 | 5 | |
| Carotenoids, excluding beta-carotene | — µg/100 g | - | — | — | |
| Vitamin D | 0.65 µg/100 g | 0.65 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0.65 µg/100 g | 0.65 | 3 | 5 | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.398 mg/100 g | 0.398 | 6 | — | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.398 mg/100 g | 0.398 | 6 | — | |
| Beta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Gamma-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Delta-tocopherol | 0 mg/100 g | 0 | 6 | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 12.2 µg/100 g | 12.2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 1.42 µg/100 g | 1.42 | 3 | 6 | |
| Vitamin K2 (menaquinone) | 10.78 µg/100 g | 10.78 | 3 | 7 | |
| Vitamin B1 (thiamine) | 0.02 mg/100 g | 0.02 | 3 | 5 | |
| Vitamin B2 (riboflavin) | 0.44 mg/100 g | 0.44 | 2 | 8 | |
| Niacin equivalents | 8.337 mg/100 g | 8.337 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.17 mg/100 g | 0.17 | 3 | 5 | |
| Pantothenic acid | 0.53 mg/100 g | 0.53 | 3 | 5 | |
| Vitamin B6 | 96 µg/100 g | 96 | 3 | 5 | |
| Biotin | 3 µg/100 g | 3 | 3 | 5 | |
| Folate equivalent | 20 µg/100 g | 20 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 20 µg/100 g | 20 | 3 | 5 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 5 | — | |
| Vitamin B12 (cobalamin) | 2 µg/100 g | 2 | 3 | 9 | |
| Vitamin C | 0 mg/100 g | 0 | 6 | — | |
| Salt (sodium chloride) | 1.668 g/100 g | 1.668 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 667 mg/100 g | 667 | 2 | 10 | |
| Chloride | 953 mg/100 g | 953 | 3 | 5 | |
| Potassium | 174.6 mg/100 g | 174.6 | 7 | — | |
| Calcium | 1,176.13 mg/100 g | 1176.13 | 7 | — | |
| Magnesium | 43.46 mg/100 g | 43.46 | 7 | — | |
| Phosphorus | 870.89 mg/100 g | 870.89 | 7 | — | |
| Sulphur | 210 mg/100 g | 210 | 6 | — | |
| Iron | 0.37 mg/100 g | 0.37 | 7 | — | |
| Zinc | 5.94 mg/100 g | 5.94 | 7 | — | |
| Iodide | 80.64 µg/100 g | 80.64 | 7 | — | |
| Copper | 860 µg/100 g | 860 | 7 | — | |
| Manganese | 70 µg/100 g | 70 | 7 | — | |
| Fluoride | 160 µg/100 g | 160 | 3 | 9 | |
| Chromium | 3.5 µg/100 g | 3.5 | 6 | — | |
| Molybdenum | 7.6 µg/100 g | 7.6 | 6 | — | |
| Acetic acid | 0.16 g/100 g | 0.16 | 6 | — | |
| Citric acid | 0.077 g/100 g | 0.077 | 6 | — | |
| Lactic acid | 0.4 g/100 g | 0.4 | 3 | 9 | |
| Malic acid | 0.014 g/100 g | 0.014 | 6 | — | |
| Tartaric acid | 0 g/100 g | 0 | 6 | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 5 | — | |
| Sorbitol | 0 g/100 g | 0 | 6 | — | |
| Xylitol | 0 g/100 g | 0 | 5 | — | |
| Monosaccharides, total | 0 g/100 g | 0 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0 g/100 g | 0 | 6 | — | |
| Fructose | 0 g/100 g | 0 | 5 | — | |
| Galactose | 0 g/100 g | 0 | 6 | — | |
| Disaccharides, total | 0.056 g/100 g | 0.056 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0 g/100 g | 0 | 5 | — | |
| Maltose | 0 g/100 g | 0 | 6 | — | |
| Lactose | 0.056 g/100 g | 0.056 | 3 | 5 | |
| Sugars (mono- and disaccharides), total | 0.056 g/100 g | 0.056 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 5 | — | |
| Fibre, low molecular weight | 0 g/100 g | 0 | 8 | — | |
| Fibre, high molecular weight | 0 g/100 g | 0 | 8 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0 g/100 g | 0 | 8 | — | |
| Fibre, water-soluble | 0 g/100 g | 0 | 8 | — | |
| Fibre, high molecular weight, water-soluble | 0 g/100 g | 0 | 8 | — | |
| Fibre, high molecular weight, water-insoluble | 0 g/100 g | 0 | 8 | — | |
| Fatty acids, saturated, total | 17.826 g/100 g | 17.826 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | 1.035 g/100 g | 1.035 | 4 | 11 | |
| Fatty acid C6:0 (caproic acid) | 0.6436 g/100 g | 0.6436 | 4 | 11 | |
| Fatty acid C8:0 (caprylic acid) | 0.3622 g/100 g | 0.3622 | 4 | 11 | |
| Fatty acid C10:0 (capric acid) | 0.8208 g/100 g | 0.8208 | 4 | 11 | |
| Fatty acid C12:0 (lauric acid) | 0.9511 g/100 g | 0.9511 | 4 | 11 | |
| Fatty acid C14:0 (myristic acid) | 3.0541 g/100 g | 3.0541 | 4 | 11 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.2892 g/100 g | 0.2892 | 4 | 11 | |
| Fatty acid C16:0 (palmitic acid) | 8.026 g/100 g | 8.026 | 4 | 11 | |
| Fatty acid C17:0 (margaric acid) | 0.122 g/100 g | 0.122 | 4 | 11 | |
| Fatty acid C18:0 (stearic acid) | 2.522 g/100 g | 2.522 | 4 | 11 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 7.182 g/100 g | 7.182 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.3648 g/100 g | 0.3648 | 4 | 11 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.456 g/100 g | 0.456 | 4 | 11 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 6.361 g/100 g | 6.361 | 4 | 11 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.743 g/100 g | 0.743 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.138 g/100 g | 0.138 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.138 g/100 g | 0.138 | 4 | 11 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.6046 g/100 g | 0.6046 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.6046 g/100 g | 0.6046 | 4 | 11 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0.12 g/100 g | 0.12 | 4 | 11 | |
| Cholesterol | 68.5 mg/100 g | 68.5 | 3 | 5 | |
| Amino acids, essential, total | 16.94 g/100 g | 16.94 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 1.19 g/100 g | 1.19 | 3 | 5 | |
| Arginine | 1.33 g/100 g | 1.33 | 3 | 5 | |
| Aspartic acid, including asparagine | 2.6 g/100 g | 2.6 | 3 | 5 | |
| Cysteine | 0.25 g/100 g | 0.25 | 3 | 5 | |
| Glutamic acid, including glutamine | 8.1 g/100 g | 8.1 | 3 | 5 | |
| Glycine | 0.7 g/100 g | 0.7 | 3 | 5 | |
| Histidine | 1.2 g/100 g | 1.2 | 3 | 5 | |
| Isoleucine | 1.93 g/100 g | 1.93 | 3 | 5 | |
| Leucine | 3.5 g/100 g | 3.5 | 3 | 5 | |
| Lysine | 2.98 g/100 g | 2.98 | 3 | 5 | |
| Methionine | 0.96 g/100 g | 0.96 | 3 | 5 | |
| Phenylalanine | 1.91 g/100 g | 1.91 | 3 | 5 | |
| Proline | 3.88 g/100 g | 3.88 | 3 | 5 | |
| Serine | 2.07 g/100 g | 2.07 | 3 | 5 | |
| Threonine | 1.45 g/100 g | 1.45 | 3 | 5 | |
| Tryptophan | 0.49 g/100 g | 0.49 | 3 | 5 | |
| Tyrosine | 1.75 g/100 g | 1.75 | 3 | 5 | |
| Valine | 2.52 g/100 g | 2.52 | 3 | 5 | |
| Nitrogen, total | 5.696 g/100 g | 5.696 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Logische Null
- Übernommener Wert
- Analyse
- Musterberechnung
Reference
- Malacarne, M., et al.; Free fatty acid profile of Parmigiano-Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel.; International Dairy Journal; 2009; 19; 10#Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13#Cevoli, C., et al.; Estimation of the main compositional features of grated Parmigiano Reggiano cheese by a simple capacitive technique.; Journal of Food Engineering; 2015; 149
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Prandini, A., et al.; Different level of conjugated linoleic acid (CLA) in dairy products from Italy.; Journal of Food Composition and Analysis; 2007; 20; 6
- Yee, J. L., et al.; Effect of variety and maturation of cheese on supercritical fluid extraction efficiency.; Journal of Agricultural and Food Chemistry; 2008; 56; 13
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Converted value from: National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#Agence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020
- Renner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992
- Max Rubner-Institut, Kulmbach, Arbeitsgruppe Analytik (internes Labor); Analyse Parmesan, Analysennummer 98; 2010#Max Rubner-Institut, Karlsruhe, Institut für Sicherheit und Qualität bei Obst und Gemüse (internes Labor); Analyse Parmesan, Analysennummer 58; 2010
- Converted value from: Prandini, A., et al.; Different level of conjugated linoleic acid (CLA) in dairy products from Italy.; Journal of Food Composition and Analysis; 2007; 20; 6
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.