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Formatge de Cabra Curat
Formatge de Cabra Curat by Cal Quitèria provides 392 kcal per 100 g, with 0 g of sugars and 25.1 g of protein. That is 100% less sugar than the average product in this category. It is classified as NOVA 3 (processed food). It is listed in the Goat cheeses category and comes in a 190 g 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 | 392 kcal | 313 +25% |
| Total fat | 31.1 g | 25.6 +22% |
| Saturated fat | 23.3 g | 17.2 +36% |
| Carbohydrates | 0.1 g | 2.7 −96% |
| Total sugars | 0 g | 1.6 −100% |
| Added sugars | 0 g | 0.2 −100% |
| Protein | 25.1 g | 18.3 +37% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 1415 Goat cheeses products on Foodmetria.
Compared with other goat cheeses
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
LLET pasteuritzada de cabra, clorur càlcic, ferments, quall, sal.
- Allergens
- Milk
Product details
- Quantity
- 190 g
- Sold in
- Spain
- Barcode
- 8437012860131
Prices reported by shoppers
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Frequently asked questions
How many calories are in Formatge de Cabra Curat?
Formatge de Cabra Curat contains 392 kcal per 100 g.
How much sugar is in Formatge de Cabra Curat?
Formatge de Cabra Curat has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Formatge de Cabra Curat healthy?
It is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Formatge de Cabra Curat vegan?
Based on its ingredient list, it is not vegan.
What allergens does Formatge de Cabra Curat contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 28, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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