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Rich flavor, high in protein and calcium, perfect for salads and pasta.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
392
KCAL / 100G
Carbs
3.2g
· 3%
Protein
35.8g
· 37%
Fat
25.8g
· 60%
Fiber
0g
Vitamins
B12
1.2µg · 50% DV
Vitamin A
284µg · 32% DV
B2
0.35mg · 27% DV
B5
0.5mg · 10% DV
Minerals
Calcium
1184mg · 118% DV
Phosphorus
680mg · 97% 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 2
Minimally 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
16.4g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it usually keeps its quality for a few weeks in the fridge if you limit air exposure. Wrap it well and store it in a loosely sealed container rather than leaving it in the original open pack.
Yes, but the texture may become drier and more crumbly after thawing. It works best later in pasta, soups, or baked dishes rather than as a fresh topping.
Parmesan is an aged cheese, so its flavor is naturally concentrated and savory. Pairing it with milder foods like leafy greens, pears, tomatoes, or unsalted nuts helps balance that intensity.
Typical cooking does not meaningfully reduce its protein content, but heat does change texture and aroma. Very high heat can make it tough or cause the fat to separate.
It works well in both, but for different reasons. In salads it adds a sharp, savory finish, while in hot dishes it is best added near the end if you want to keep more of its aroma.
Parmesan is firmer, saltier, and more concentrated in flavor, so a smaller amount goes a long way. Cheddar and mozzarella are usually chosen more for melt and texture than for that intense umami effect.
It can fit into a post-workout meal because it provides protein. For a more balanced recovery option, combine it with a carbohydrate source and something fresh like fruit or vegetables.
Eating it at night does not automatically cause weight gain; your overall intake across the day matters more. The main practical issue is that rich, salty foods can be easy to overeat.
If the rind is natural and not coated with wax, it is often used to flavor soups, stews, and sauces. It is usually too hard to eat comfortably on its own, so many people simmer it and remove it later.
People with a milk allergy should avoid it. Those who need to limit sodium may also want to watch portion size, since aged cheeses tend to have a stronger salty profile.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.