Nutrition report ready

Grana Padano DOP parmesano

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Milbona product.

Nutri-Score D

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Grana Padano DOP parmesano

by Milbona 200g in Parmigiano-Reggiano Barcode 09648915
Poor nutritional quality
Green-Score
d
Environmental impact estimate

Grana Padano DOP parmesano by Milbona provides 398 kcal per 100 g, with 0 g of sugars and 33 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Parmigiano-Reggiano category and comes in a 200g pack.

Nutrient levels per 100 g

Fat
29 g · High
Saturated fat
18 g · High
Sugars
0 g · Low
Salt
1.5 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 398 kcal 397
Total fat 29 g 29.5
Saturated fat 18 g 19.4 −7%
Carbohydrates 0 g 0.5 −100%
Total sugars 0 g 0.1 −100%
Protein 33 g 31.8
Salt 1.5 g 1.8 −19%

Category average across 1593 Parmigiano-Reggiano products on Foodmetria.

Compared with other parmigiano-reggiano

Calories lower 14%
Sugars lower 1%
Salt lower 6%
Saturated fat lower 6%
Protein top 12%

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

Product details

Quantity
200g
Labels & certifications
Green Dot
Sold in
Spain
Barcode
09648915

Prices reported by shoppers

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Frequently asked questions

How many calories are in Grana Padano DOP parmesano?

Grana Padano DOP parmesano contains 398 kcal per 100 g.

How much sugar is in Grana Padano DOP parmesano?

Grana Padano DOP parmesano has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Grana Padano DOP parmesano healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

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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