Why does this mascarpone receive a Nutri‑Score of D, and which nutrients contribute most to that rating?

The D rating is driven mainly by its very high fat (36 g) and saturated‑fat (25 g) values, which generate many negative points, while the protein content (5.8 g) provides only a few positive points, resulting in an overall low Nutri‑Score.

How might the high saturated‑fat content of mascarpone affect cardiovascular health for someone on a heart‑friendly diet?

Saturated fat is linked to increased LDL cholesterol, so the 25 g per 100 g in mascarpone can raise heart‑disease risk if consumed frequently; people following a heart‑healthy plan should limit portions and balance intake with lower‑fat foods.

Is mascarpone safe for people with lactose intolerance or dairy allergies?

Mascarpone is made from cow’s cream and contains lactose and milk proteins, so it is not suitable for individuals with lactose intolerance or dairy allergies.

D'Antelli

Mascarpone

Milk And Dairy Products

Product Insights

Mascarpone from D'Antelli is a creamy Italian cheese that belongs to the Milk and dairy products and Cheese groups. It carries a Nutri-Score of D and is classified as a processed cheese (NOVA 3), reflecting its high fat (36 g/100 g) and saturated fat (25 g/100 g) content together with modest protein (5.8 g) and low sugar (3 g) and salt (0.07 g). While its rich texture makes it suitable for desserts and culinary applications, the elevated saturated‑fat level and relatively low protein compared with average cheeses suggest it should be enjoyed in moderation.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

low

Nutritional Values

Values per 100 g/ml

Energy Kcal359 kcal

Fat36 g

Saturated Fat25 g

Carbohydrates3 g

Sugars3 g

Comparative Analysis

Compared with the average cheese (per 100 g), this mascarpone contains markedly more fat (36 g vs 25 g) and saturated fat (25 g vs 15 g), slightly higher sugar (3 g vs 1.8 g), but far less salt (0.07 g vs 3.3 g) and only a fraction of the typical protein level (5.8 g vs 20 g).

84%

35%

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