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Gruyere Cheese Nutrition Facts

446 calories in 1 cup, shredded

Calories in Gruyere Cheese
Cheese, gruyere
446 calories in 1 cup, shredded
1 cup, shredded = 108g ≈ 0.238lb ≈ 3.81oz
4.13 calories / gram
12 Weight Watchers points
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Calorie Sources:69% fats; 31% proteins
Fats:34.93 g (307 calories, 32% by weight)
Carbohydrates:0.39 g (2 calories, 0% by weight)
Proteins:32.19 g (137 calories, 30% by weight)
Water:35.85 g (33% by weight)
Fat Composition:62% saturated; 33% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.12 g
Serving Sizes: 100 g
1 cup, diced
1 cup, shredded
1 oz
1 cubic inch
1 slice (1 oz)
1 package (6 oz)
Food Group:Dairy and Egg Products
USDA #:1023
Related Foods: Calories in American Cheddar Imitation
Calories in Brick Cheese
Calories in Creamed Cottage Cheese
Calories in Frozen Eggs
Calories in Limburger Cheese
Calories in Nonfat Cottage Cheese
Calories in Omelette
Calories in Reduced Fat Chocolate Milk
Vitamin A:1024 IU
Retinol:289.44 mcg
Retinol Activity Equivalent:292.68 mcg
β-Carotene:35.64 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:64.80 mcg
Vitamin B-2:291.60 mcg
Vitamin B-3:108 mcg
Vitamin B-5:604.80 mcg
Vitamin B-6:86.40 mcg
Vitamin B-9:10.80 mcg
Food folate:10.80 mcg
Dietary Folate Equivalent:10.80 mcg
Folic acid:~
Vitamin B-12:1.73 mcg
Added Vitamin B-12:~
Choline:16.63 mg
Vitamin C:~
Vitamin D:26
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.65 mcg
Vitamin D (D2 + D3):0.65 mcg
Vitamin E:302.40 mcg
Added α-Tocopherol:~
Vitamin K:2.92 mcg
Calcium (Ca):1.09 g
Copper (Cu):32.40 mcg
Fluoride (F):~
Iron (Fe):183.60 mcg
Magnesium (Mg):38.88 mg
Manganese (Mn):10.80 mcg
Phosphorus (P):0.65 g
Potassium (K):87.48 mg
Selenium (Se):15.66 mcg
Sodium (Na):0.36 g
Zinc (Zn):4.21 mg
Cholesterol:0.12 g
Carbohydrates Total:0.39 g
Dietary Fiber:~
Sugars Total:0.39 g
Proteins Total:32.19 g
Essential amino acids
Phenylalanine:1.88 g
Leucine:3.35 g
Methionine:0.89 g
Lysine:2.93 g
Isoleucine:1.74 g
Valine:2.42 g
Threonine:1.17 g
Tryptophan:0.45 g
Histidine:1.20 g
Arginine:1.05 g
Non-essential amino acids
Alanine:1.03 g
Aspartic acid:1.77 g
Cystine:0.32 g
Glutamic acid:6.46 g
Glycine:0.57 g
Proline:4.17 g
Serine:1.85 g
Tyrosine:1.91 g
Fats Total:34.93 g
Saturated fatty acids:20.42 g
Monounsaturated fatty acids:10.84 g
Polyunsaturated fatty acids:1.87 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.12 g
Hexanoic/Caproic [6:0]:0.67 g
Octanoic/Caprylic [8:0]:0.38 g
Decanoic/Capric [10:0]:0.81 g
Dodecanoic/Lauric [12:0]:0.98 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:3.63 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:9.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.51 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.78 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.27 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.40 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.46 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:4.64 g
Product Type:Gruyere
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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