Primex br.capra

by Valma in Cheeses Barcode 5203735000405
Bad nutritional quality
Green-Score
d
Environmental impact estimate

Primex br.capra by Valma provides 311 kcal per 100 g, with 0.4 g of sugars and 15 g of protein. That is 82% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Cheeses category.

Nutrient levels per 100 g

Fat
27.5 g · High
Saturated fat
17.9 g · High
Sugars
0.4 g · Low
Salt
2.5 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 portion (28 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 311 kcal 87 kcal 323
Total fat 27.5 g 7.7 g 10% 25.6 +7%
Saturated fat 17.9 g 5 g 25% 17.4
Carbohydrates 0.4 g 0.1 g 0% 4.5 −92%
Total sugars 0.4 g 0.1 g 2 −82%
Added sugars 0 g 0 g 0% 0.3 −100%
Dietary fiber 0 g 0 g 0% 0.2 −100%
Protein 15 g 4.2 g 8% 21.4 −30%
Salt 2.5 g 0.7 g 1.7 +46%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 20877 Cheeses products on Foodmetria.

Compared with other cheeses

Calories lower 38%
Sugars higher 49%
Salt higher 14%
Saturated fat lower 49%
Protein top 74%
Fiber top 100%

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

Product details

Serving size
1 portion (28 g)
Sold in
Romania
Barcode
5203735000405

Prices reported by shoppers

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Frequently asked questions

How many calories are in Primex br.capra?

Primex br.capra contains 311 kcal per 100 g and about 87 kcal per serving (1 portion (28 g)).

How much sugar is in Primex br.capra?

Primex br.capra has 0.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Primex br.capra 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 August 16, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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