Pecorino Romano D.O.P. frisch gerieben

by Isola Fresca 100 g in Pecorino Romano Barcode 4002174004897

Schafskäse gerieben

Bad nutritional quality
Green-Score
d
Environmental impact estimate

Pecorino Romano D.O.P. frisch gerieben by Isola Fresca provides 388 kcal per 100 g, with 0 g of sugars and 25 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Pecorino Romano category and comes in a 100 g pack.

Nutrient levels per 100 g

Fat
32 g · High
Saturated fat
21 g · High
Sugars
0 g · Low
Salt
4.5 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 388 kcal 393
Total fat 32 g 32.1
Saturated fat 21 g 21.8
Carbohydrates 0 g 0.7 −100%
Total sugars 0 g 0.3 −100%
Added sugars 0 g 0
Protein 25 g 25.9
Salt 4.5 g 4.8 −5%

Category average across 172 Pecorino Romano products on Foodmetria.

Compared with other pecorino romano

Calories lower 13%
Sugars lower 1%
Salt lower 15%
Saturated fat lower 48%
Protein top 85%

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

Ingredients

Pecorino Romano aus Schafsmilch

Product details

Quantity
100 g
Labels & certifications
Made in ItalyPDO
Sold in
Germany
Barcode
4002174004897

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pecorino Romano D.O.P. frisch gerieben?

Pecorino Romano D.O.P. frisch gerieben contains 388 kcal per 100 g.

How much sugar is in Pecorino Romano D.O.P. frisch gerieben?

Pecorino Romano D.O.P. frisch gerieben has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pecorino Romano D.O.P. frisch gerieben healthy?

It has a Nutri-Score of E (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 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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