Telemea de Capră by Olympus

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Telemea de Capră

by Olympus 350g in Cheeses Barcode 5202178000935
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown
Green-Score
d
Environmental impact estimate

Telemea de Capră by Olympus provides 311 kcal per 100 g, with 0.5 g of sugars and 20 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 and comes in a 350g pack.

Nutrient levels per 100 g

Fat
25 g · High
Saturated fat
15 g · High
Sugars
0.5 g · Low
Salt
2.2 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 311 kcal 311 kcal 323
Total fat 25 g 25 g 32% 25.6
Saturated fat 15 g 15 g 75% 17.4 −14%
Carbohydrates 1.5 g 1.5 g 1% 4.5 −67%
Total sugars 0.5 g 0.5 g 2 −75%
Protein 20 g 20 g 40% 21.4 −7%
Salt 2.2 g 2.2 g 1.7 +28%

*% 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 48%
Salt higher 18%
Saturated fat lower 36%
Protein top 62%

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

Product details

Quantity
350g
Serving size
100 g
Sold in
Romania
Barcode
5202178000935

Prices reported by shoppers

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Frequently asked questions

How many calories are in Telemea de Capră?

Telemea de Capră contains 311 kcal per 100 g and about 311 kcal per serving (100 g).

How much sugar is in Telemea de Capră?

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

Is Telemea de Capră 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 October 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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