Dairy & Eggs · Nutrition facts

Queijo Fresco Cabra

262 kcal per 100 g, with 15.6 g protein, 4 g carbs and 20.4 g fat. Full micronutrients and serving info below.

High proteinLow carbCalcium rich
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Queijo Fresco CabraNutri-Score CCompare
Amount

Showing values for 100 g

262 kcal
Calories
13% of a 2000 kcal day
15.6 g
Protein
24% of calories
4 g
Carbs
6% of calories
20.4 g
Fat
70% of calories
Macro split
Protein 24%Carbs 6%Fat 70%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar0.1g
Saturated fat14.5g72% DV
Cholesterol2.5mg1% DV
Sodium196mg9% DV
Potassium155.9mg3% DV
Calcium122.1mg9% DV
Iron0mg0% DV
Vitamin C1.3mg1% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5605222040404 · Data last verified:

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5605222040404

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Common questions

How many calories are in Queijo Fresco Cabra?

Queijo Fresco Cabra by Lactimonte has 262 kcal per 100 g.

How much protein is in Queijo Fresco Cabra?

Queijo Fresco Cabra contains 15.6 g of protein per 100 g.

Is Queijo Fresco Cabra a good source of protein?

Yes — 15.6 g of protein per 100 g, supplying 24% of its calories. That makes it a good protein source.

Is Queijo Fresco Cabra keto-friendly?

With 4 g total carbs (about 4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Queijo Fresco Cabra high in saturated fat?

It has 14.5 g of saturated fat per 100 g — 72% of the daily value, which counts as high.

Why does Queijo Fresco Cabra have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (14.5 g); points in favor come from protein (15.6 g). Overall that places it in band C.

How much Queijo Fresco Cabra is 100 calories?

About 38 g of Queijo Fresco Cabra equals 100 kcal.

Is Queijo Fresco Cabra a good source of calcium?

It is a moderate source: 122.1 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

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