Queijo de lamego

by Paiva in Cheeses Barcode 5601098045390
Poor nutritional quality
Green-Score
d
Environmental impact estimate

Queijo de lamego by Paiva provides 347 kcal per 100 g, with 0.5 g of sugars and 23.5 g of protein. That is 75% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Cheeses category.

Nutrient levels per 100 g

Fat
27.7 g · High
Saturated fat
18.1 g · High
Sugars
0.5 g · Low
Salt
1.6 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 347 kcal 323 +8%
Total fat 27.7 g 25.6 +8%
Saturated fat 18.1 g 17.4
Carbohydrates 0.9 g 4.5 −80%
Total sugars 0.5 g 2 −75%
Added sugars 0 g 0.3 −100%
Dietary fiber 0.2 g 0.2 −18%
Protein 23.5 g 21.4 +10%
Salt 1.6 g 1.7 −5%

Category average across 20877 Cheeses products on Foodmetria.

Compared with other cheeses

Calories higher 49%
Sugars higher 48%
Salt higher 42%
Saturated fat higher 38%
Protein top 42%
Fiber top 9%

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

Ingredients

pasteurizado de vaca, sal Clotetc de CAICIO, Coalho, Conservante (Lisozrnë deQYA) e Culturas Lécteat; ConseNtar entre OOC e 100C. Consumir de oreferência antes de/lote: (Ver etiqueta)a Ernbaladc em Atmcsfera Protectora,

Product details

Labels & certifications
Green Dot
Sold in
France
Barcode
5601098045390

Prices reported by shoppers

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Frequently asked questions

How many calories are in Queijo de lamego?

Queijo de lamego contains 347 kcal per 100 g.

How much sugar is in Queijo de lamego?

Queijo de lamego has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Queijo de lamego 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 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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