Feta

by Mitakos 250g in Feta Barcode 20700003
Not enough data to compute
Processed food
Green-Score
e
Environmental impact estimate

Feta by Mitakos provides 256 kcal per 100 g, with 1 g of sugars and 18 g of protein. That is 60% more sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Feta category and comes in a 250g pack. Contains: milk.

Nutrient levels per 100 g

Fat
20 g · High
Saturated fat
14 g · High
Sugars
1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 256 kcal 276 −7%
Total fat 20 g 22.8 −12%
Saturated fat 14 g 15.1 −7%
Carbohydrates 1 g 1.5 −35%
Total sugars 1 g 0.6 +60%
Added sugars 0 g 0 −100%
Protein 18 g 16.4 +10%

Category average across 823 Feta products on Foodmetria.

Compared with other feta

Calories lower 14%
Sugars higher 12%
Saturated fat lower 21%
Protein top 14%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Käsereimilch, Speisesalz, Säuerungskulturen, mikrobielles Lab

Palm oil freeNot veganVegetarian
Allergens
Milk

Product details

Quantity
250g
Labels & certifications
No GMOsOhne gentechnikNutriscoreNutriscore Grade D
Sold in
Germany
Barcode
20700003

Prices reported by shoppers

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Frequently asked questions

How many calories are in Feta?

Feta contains 256 kcal per 100 g.

How much sugar is in Feta?

Feta has 1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Feta healthy?

It is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Feta vegan?

Based on its ingredient list, it is not vegan.

What allergens does Feta contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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