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Azul hojas
Queso azul
Azul hojas by la fueya provides 330 kcal per 100 g, with 0 g of sugars and 21 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E and it is classified as NOVA 3 (processed food). It is listed in the Cheeses category and comes in a 217g pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 330 kcal | 323 |
| Total fat | 27 g | 25.6 +5% |
| Saturated fat | 22 g | 17.4 +26% |
| Carbohydrates | 0 g | 4.5 −100% |
| Total sugars | 0 g | 2 −100% |
| Added sugars | 0 g | 0.3 −100% |
| Protein | 21 g | 21.4 |
| Salt | 3.5 g | 1.7 +104% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 20885 Cheeses products on Foodmetria.
Compared with other cheeses
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Leche pasteurizada de vaca, sal, cultivos lacticos, cuajo, cioruro, calcio, cultivos de penicillim roquefort
- Allergens
- Milk
Product details
- Quantity
- 217g
- Sold in
- Spain
- Barcode
- 2350088002501
Prices reported by shoppers
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Frequently asked questions
How many calories are in Azul hojas?
Azul hojas contains 330 kcal per 100 g.
How much sugar is in Azul hojas?
Azul hojas has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Azul hojas healthy?
It has a Nutri-Score of E (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Azul hojas vegan?
Based on its ingredient list, it is not vegan.
What allergens does Azul hojas contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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