Know what’s on your plate
Parmesan cheese
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 415 kcal —
- Protein 36 g 72%
- Carbohydrate 0.9 g 0%
- Fat 30 g 38%
- Saturated fat 19 g 96%
- Fibre 0 g 0%
- Sugars 0.9 g —
- Sodium 660 mg 29%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 410 µg 46%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.76 mg 5%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.32 mg 25%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.43 mg 9%
- Vitamin B6 0.11 mg 6%
- Biotin (B7) 3.3 µg 11%
- Folate (B9) 12 µg 3%
- Vitamin B12 3.3 µg 138%
Minerals
- Calcium 1025 mg 79%
- Iron 0.8 mg 4%
- Magnesium 41 mg 10%
- Phosphorus 680 mg 54%
- Potassium 152 mg 3%
- Zinc 5.1 mg 46%
- Copper 0.84 mg 93%
- Manganese 0.03 mg 1%
- Selenium 12 µg 22%
- Iodine 72 µg 48%
Similar foods
Questions about Parmesan cheese
How do you stop Parmesan cheese clumping when you add it to pasta?
Take the pan off the heat, then stir in finely grated Parmesan a little at a time with a splash of hot pasta water. High heat can make the cheese seize into stringy clumps.
Can you eat the rind of Parmesan cheese?
Yes, if it is a natural cheese rind rather than a wax or plastic coating. Scrub it, then simmer it in soups, beans or tomato sauce to add savoury depth; remove it before serving if it has stayed tough.
How should you store Parmesan cheese after opening it?
Wrap the piece in baking paper, then place it in a loosely closed container in the fridge so it can breathe without drying out. Grate only what you need; you can freeze grated Parmesan for cooking.
What dishes are made with Parmesan cheese?
It is grated over pasta, risotto and soups, and is a key ingredient in pesto alla genovese. Thin shavings also work well with rocket, pear or roasted vegetables.
What can you use instead of Parmesan cheese?
Pecorino Romano is a punchier, saltier substitute, so use a little less and taste before adding more salt. For a milder flavour, try Grana Padano.
What is the difference between Parmesan cheese and Parmigiano Reggiano?
Parmigiano Reggiano is a specific hard cheese made in designated areas of Italy under a protected production method; Parmesan is also used as a general name for similar hard cheeses. The genuine cheese is aged for at least 12 months.
Does Parmesan cheese contain much protein?
It is particularly protein-rich for a cheese: a 30 g portion provides 11 g of protein. A similar portion of mozzarella provides about 8 g.
Can you eat Parmesan cheese if you have a milk allergy?
No. Parmesan is made from cow’s milk and is not suitable for someone with a milk allergy.
Source: CoFID (UK) 12-526 · per 100 g · carbohydrate per EU label, fibre excluded
