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Hard PARMIGIANO cheese snack PERMIGIANO REGGIANO, 32% fat, 100g (M)

Hard PARMIGIANO cheese snack PERMIGIANO REGGIANO, 32% fat, 100g (M)

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Hard PARMIGIANO cheese snack PERMIGIANO REGGIANO, 32% fat, 100g (M)

Barcode: 80390817
Country of origin: Italy
Brands: OLUF LORENTZEN AS
Description

Discover the exceptional hard PARMIGIANO cheese snack PERMIGIANO REGGIANO, rich in flavor and creaminess. With 32% fat, this 100g snack is perfect for a quick bite or as a fabulous addition to your favorite dishes.

Ingredients

Ingredients: MILK, salt, snail enzyme (E1105).

Additives

Salt

Lysozyme (E1105)

Allergens

Milk

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Additives & Effects

All the information about nutrition and comparison with similar products

Salt: Excessive consumption may lead to hypertension and other health issues.

Lysozyme: Generally recognized as safe, but may cause allergic reactions in sensitive individuals.

Additives Overview

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The Hard PARMIGIANO cheese snack PERMIGIANO REGGIANO appears to be generally safe for consumption. The primary ingredients are milk and salt, both of which are common in cheese production. The addition of snail enzyme (E1105) is used primarily for its coagulating properties and is generally recognized as safe. However, individuals with shellfish allergies may experience reactions due to the enzyme's source.

Analysis Based on +110,000 Science & Nutrition Studies

Nutritional Value

All the information about nutrition and comparison with similar products (per 100 g / 100 ml)
Nutrition
Amount per 100g/ml
Energy
+17%
1671 kJ
Calories
+17%
399.37 kcal
Fats
+27%
30g
Saturated Fats
-100%
0g
Carbohydrates
-100%
0g
Sugars
-100%
0g
Proteins
+38%
32g
Salt
1.6g

How long would it take to burn off calories of this product?

399.37 kcal
Calories
1h 33min
Walking
40min
Running
54min
Cycling

Product Analysis

Powered by AI

The Hard PARMIGIANO cheese snack PERMIGIANO REGGIANO appears to be generally safe for consumption. The primary ingredients are milk and salt, both of which are common in cheese production. The addition of snail enzyme (E1105) is used primarily for its coagulating properties and is generally recognized as safe. However, individuals with shellfish allergies may experience reactions due to the enzyme's source.

Other details

Added
January 19, 2025 at 13:04:34 UTC
Last checked
-
Last updated
April 6, 2026 at 15:58:52 UTC
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