Nutrition report ready

Queso fresco batido

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

Nutri-Score A

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Queso fresco batido by Milbona

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Queso fresco batido

by Milbona 500 g in Cheeses Barcode 03286661
Nutri-Score
Very good nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Queso fresco batido by Milbona provides 52 kcal per 100 g, with 4.6 g of sugars and 8.5 g of protein. That is 129% more sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Cheeses category and comes in a 500 g pack.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.2 g · Low
Sugars
4.6 g · Low
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 52 kcal 323 −84%
Total fat 0.5 g 25.6 −98%
Saturated fat 0.2 g 17.4 −99%
Carbohydrates 4.6 g 4.5
Total sugars 4.6 g 2 +129%
Protein 8.5 g 21.4 −60%
Salt 0.1 g 1.7 −95%

Category average across 20925 Cheeses products on Foodmetria.

Compared with other cheeses

Calories lower 1%
Sugars higher 12%
Salt lower 6%
Saturated fat lower 2%
Protein top 90%

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

Product details

Quantity
500 g
Labels & certifications
Low or no fatNo fat
Sold in
Spain
Barcode
03286661

Prices reported by shoppers

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Frequently asked questions

How many calories are in Queso fresco batido?

Queso fresco batido contains 52 kcal per 100 g.

How much sugar is in Queso fresco batido?

Queso fresco batido has 4.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Queso fresco batido healthy?

It has a Nutri-Score of A (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 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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