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High in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (grated) of High-protein risotto cheese (30 g) has 118 calories. That works out to 392 calories per 100 g. It contains 1 g of carbs, 10.5 g of protein, 7.7 g of fat and 0 g of fiber. Its 330 mg of Calcium covers 33% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (grated) · 30 g
118
KCAL / 30G
Carbs
1g
· 0% DV
Protein
10.5g
· 21% DV
Fat
7.7g
· 10% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 36% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 4.86 g | 24% |
| Trans fat | 0.24 g | |
| Sodium | 195 mg | 8% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 10.5 g | 21% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (grated) | 30 g | 118 kcal |
| 1 tablespoon (grated) | 5 g | 20 kcal |
| 2 tablespoon (grated) | 10 g | 39 kcal |
| 1 piece (thin) | 20 g | 78 kcal |
| 1 ounce (grated) | 28 g | 110 kcal |
| 1 piece (thick) | 40 g | 157 kcal |
| 100 g | 100 g | 392 kcal |
| 1 cup (shredded) | 100 g | 392 kcal |
Calculated from 392 calories per 100 g.
Yes, high-protein risotto cheese can work in risotto, though traditional recipes often use Parmesan or Grana Padano. The exact flavor and melting quality depend on the cheese variety, which the product name alone does not identify.
Yes, high-protein risotto cheese can replace Parmesan, but the dish may taste and melt differently. Add it gradually near the end, then adjust the seasoning after tasting, since the cheese may already be salty.
Add high-protein risotto cheese after the risotto has finished cooking, usually with the pan off the heat. Stirring it into the hot rice helps distribute the cheese and gives the dish a creamy finish.
A typical grated serving of high-protein risotto cheese is about 30 grams. Use less if you want a subtler cheese flavor or the product is salty, and taste the risotto before adding extra salt.
High-protein risotto cheese softens when stirred into hot risotto, but whether it melts smoothly depends on its specific cheese style. Finely grate it and add it off the heat to help it blend evenly.
Parmesan or Grana Padano are practical substitutes for high-protein risotto cheese in risotto. Both add a savory, aged-cheese flavor, so taste the dish before adding more salt.
Yes, high-protein risotto cheese can also be grated over pasta or stirred into soup. Add it near the end of cooking so it softens without prolonged heating, and start with a small amount to gauge its flavor.
Keep high-protein risotto cheese refrigerated and tightly wrapped or sealed after opening. Follow the package’s storage and use-by instructions; discard it if you notice mold, an unusual smell, or an unexpected change in texture.
Yes, high-protein risotto cheese can be frozen, though freezing may make its texture crumbly or uneven after thawing. Portion and seal it well, then use the thawed cheese in cooked dishes rather than relying on its original texture.
High-protein risotto cheese is not necessarily lactose-free; its lactose content depends on the cheese and how it is made. Look for an explicit lactose-free claim if you need to avoid lactose.
Vitamins
B12
0.48µg · 20% DV
Vitamin A
75µg · 8% DV
B2
0.11mg · 8% DV
B5
0.14mg · 3% DV
Minerals
Calcium
330mg · 33% DV
Phosphorus
210mg · 30% DV
Selenium
8.4µg · 15% DV
Zinc
1.14mg · 10% DV
Sodium
195mg · 8% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 calories in 1 serving (grated) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
High-protein risotto cheese is a cheese product intended to be grated into risotto; the name describes its use rather than a specific cheese variety. In Italian-style risotto, it is commonly stirred in near the end of cooking, where its savoury flavour adds depth. You can also grate it over pasta, soup or roasted vegetables, or serve it at the table for people to add as they like.
It is rich in protein and fat, so a modest amount can make a dish more substantial. It provides 35 g of protein per 100 g. Start with about a 30 g grated serving, then adjust to taste, especially if the rest of the dish is already savoury.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
— Not 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
4.86g
MONOUNSATURATED
2.16g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.