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Intensely flavored, salty, hard cheese, adds taste to pasta and salads.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
431
KCAL / 100G
Carbs
4.1g
· 4%
Protein
38g
· 35%
Fat
29g
· 61%
Fiber
0g
Vitamins
B12
1.2µg · 50% DV
Vitamin A
330µg · 37% DV
B2
0.35mg · 27% DV
B5
0.5mg · 10% DV
Minerals
Calcium
1184mg · 118% DV
Phosphorus
694mg · 99% DV
Sodium
1800mg · 78% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
18.9g
MONOUNSATURATED
8.6g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
Shelf-stable grated Parmesan is usually ground more finely and may contain anti-caking ingredients to keep it free-flowing. Freshly grated cheese often has a fuller aroma and melts more smoothly.
Add it after the pasta comes off the heat or at the table to preserve its flavor. It can be stirred briefly into a warm sauce, but prolonged high heat can dull its taste.
Moisture, steam from hot food, and a wet spoon can make it clump. Keep the container tightly closed, use a dry utensil, and avoid holding it over a steaming pan.
Follow the package directions first; many opened products should be refrigerated with the lid or bag tightly sealed. Discard it if it develops an unusual smell, color, or texture.
Yes, although it may become drier or more clumpy after thawing. Freeze it in small, airtight portions so you can use only what you need.
It adds savory depth to pasta, eggs, mushrooms, roasted broccoli, zucchini, tomatoes, and leafy salads. Taste the dish before adding extra salt, as Parmesan is naturally quite salty.
No. Parmesan is made from milk, and people with a milk-protein allergy should avoid it because even small amounts may trigger a reaction.
Aged Parmesan is typically very low in lactose, so some people with lactose intolerance can tolerate small amounts. Individual tolerance varies, and ingredient labels are especially worth checking on flavored or blended grated products.
Its protein can complement a balanced post-workout meal, such as an egg dish, pasta, or vegetables. It is not a complete recovery meal on its own, so pair it with carbohydrate-containing foods and fluids.
Yes. It is a processed dairy product because the cheese is aged, grated, and packaged. Some commercial varieties also include ingredients that prevent caking, so comparing ingredient lists can help you choose the product you prefer.
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Nutrition data compiled from USDA FoodData Central and scientific sources.