Dairy & Eggs · Nutrition facts

Formaggio Duro Da Pasteggio

378 kcal per 100 g, with 31 g protein, 0.6 g carbs and 28 g fat. Full micronutrients and serving info below.

High proteinLow carbCalorie dense
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Formaggio Duro Da PasteggioNutri-Score DCompare
Amount

Showing values for 100 g

378 kcal
Calories
19% of a 2000 kcal day
31 g
Protein
33% of calories
0.6 g
Carbs
1% of calories
28 g
Fat
66% of calories
Macro split
Protein 33%Carbs 1%Fat 66%

Nutrition facts

per 100 g
Sugar0g
Saturated fat20g100% DV
Sodium560mg24% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 2670982005478 · Data last verified:

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2670982005478

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Common questions

How many calories are in Formaggio Duro Da Pasteggio?

Formaggio Duro Da Pasteggio has 378 kcal per 100 g.

How much protein is in Formaggio Duro Da Pasteggio?

Formaggio Duro Da Pasteggio contains 31 g of protein per 100 g.

Is Formaggio Duro Da Pasteggio a good source of protein?

Yes — 31 g of protein per 100 g, supplying 33% of its calories. That makes it an excellent protein source.

Is Formaggio Duro Da Pasteggio keto-friendly?

With 0.6 g total carbs (about 0.6 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Formaggio Duro Da Pasteggio high in saturated fat?

It has 20 g of saturated fat per 100 g — 100% of the daily value, which counts as high.

Is Formaggio Duro Da Pasteggio high in sodium?

Yes — 560 mg of sodium per 100 g, about 24% of the daily value.

Why does Formaggio Duro Da Pasteggio have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (378 kcal), saturated fat (20 g), sodium (560 mg); points in favor come from protein (31 g). Overall that places it in band D.

How much Formaggio Duro Da Pasteggio is 100 calories?

About 26 g of Formaggio Duro Da Pasteggio equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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