85g | 225g
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Portion Size: 5 gr (2 tbsp)
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| Amount per proportion | ||||
| Energy: 92 kJ / 22 kcal | %Daily Value | |||
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| Fat | 1,5 g | 2% | ||
| Of which: | ||||
| Saturated fat | 1 g | 5% | ||
| Trans Fat | 0 g | |||
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| Cholesterol Less than 5 mg | 1% | |||
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| Sodium | 90.8 mg | 5% | ||
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| Carbohydrates | 2,6 g | |||
| 0 g | 0% | |||
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| Of which: | ||||
| Dietary fiber | 0 g | 0% | ||
| Sugars | 0 g | |||
| Proteins | 2 g | |||
| Vitamin A | 0% | |||
| Vitamin C | 0% | |||
| Calcium | 6% | |||
| Iron | 0% | |||
|
* Percentage of suggested daily intake according to NOM-051-SCFI/SAA1-2010 |
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Originally from Italy, the Parmesan Cheese is one of the most renowned cheeses worldwide. Although there is a designation of origin, in the case of Parmigiano-Reggiano, Parmesan cheese is produced in several countries.
The NAVARRO Parmesan Cheese is an excellent flavor enhancer, allows pasta dishes, soups, salads and any other to achieve a full and delicious flavor when combined with a cheese of such character.
For its flavor and presentation, NAVARRO Parmesan Cheese is used in many types of food, enhancing the taste of food with this characteristic salty and mature-cheese touch.
Parmesan cheese (partially skimmed cow's milk, salt, lactic cultures, rennet) powdered cellulose (as an anti-caking agent) and potassium sorbitol (as a preservative).
| BUTTERFAT | PROTEIN | HUMIDITY |
|---|---|---|
| Min. 21% | Min. 27% | Max. 32% |
|
Portion Size: 5 gr (2 tbsp)
|
||||
| Amount per proportion | ||||
| Energy: 92 kJ / 22 kcal | %Daily Value | |||
|
|
||||
| Fat | 1,5 g | 2% | ||
| Of which: | ||||
| Saturated fat | 1 g | 5% | ||
| Trans Fat | 0 g | |||
|
|
||||
| Cholesterol Less than 5 mg | 1% | |||
|
|
||||
| Sodium | 90.8 mg | 5% | ||
|
|
||||
| Carbohydrates | 2,6 g | |||
| 0 g | 0% | |||
|
|
||||
| Of which: | ||||
| Dietary fiber | 0 g | 0% | ||
| Sugars | 0 g | |||
| Proteins | 2 g | |||
| Vitamin A | 0% | |||
| Vitamin C | 0% | |||
| Calcium | 6% | |||
| Iron | 0% | |||
|
* Percentage of suggested daily intake according to NOM-051-SCFI/SAA1-2010 |
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