HomeCheeseFIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA
FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA

FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA

🫀1/10
💪8/10
🔥7/10
🩸7/10
🦴7/10
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Nutrition Facts

Per 100g

Calories233 kcal
Protein33.3g
Total Fat8.3g
Saturated Fat6.7g
Carbohydrates3.3g
Sugars0.0g
Fiber0.0g
Sodium700mg
Protein per 100 kcal14.3g

About This Product

FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA by Allegro scores 8/10 for Muscle Building based on good protein per calorie ratio.

FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA by Allegro provides 233 calories, 33.3g protein, 8.3g fat, and 3.3g carbohydrates per 100g. That gives it a protein efficiency of 14.3g of protein per 100 calories. It scores well for Muscle Building, Weight Loss, Blood Sugar health goals.

  • High in protein with 33.3g per 100g — one of the most protein-dense options in its category.
  • Minimal sugar content at just 0.0g per 100g.
  • Contains no detected additives — a clean ingredient list.
Best for: Muscle BuildingWeight LossBlood SugarBone HealthClean LabelKids / Growing

Deep Analysis

FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA by Allegro sits near the middle of the cheese category with 233 kcal per 100g (category avg: 321).

Nutrition Breakdown

  • Calories: 233 kcal per 100g (category avg: 321)
  • Protein: 33.3g per 100g (category avg: 26.3g)
  • Saturated fat: 6.7g per 100g
  • Sodium: 700mg per 100g — on the higher side

Who Should Eat This

Best suited for athletes or anyone prioritizing protein intake, people managing blood sugar levels.

Watch Out

  • Saturated fat at 6.7g per 100g. The American Heart Association recommends limiting sat fat to 13g per day.
  • Sodium at 700mg per 100g. A 200g serving would provide 1400mg — roughly 61% of the daily limit.

Better Alternatives

FIRM PAPRIKA CHEESE - FROMAGE À PÂTE FERME PAPRIKA is a solid choice in its category. For variety, browse other top-scoring cheese products on NutritionRanked.

Ingredients

Lait partiellement écrémé, substances laitières modifiées, sel, culture bactérienne, chlorure de calcium, enzyme microbien