Gruyere Cheese Nutrition Facts

116 calories in 1 slice (1 oz)

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Calories in Gruyere Cheese
Cheese, gruyere
116 calories in 1 slice (1 oz)
1 slice = 28g ≈ 0.062lb ≈ 0.99oz
4.13 calories / gram
3 Weight Watchers points
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Calorie Sources:69% fats; 31% proteins
Fats:9.06 g (80 calories, 32% by weight)
Carbohydrates:0.10 g
Proteins:8.35 g (36 calories, 30% by weight)
Alcohol:~
Water:9.29 g (33% by weight)
Fat Composition:62% saturated; 33% monounsaturated; 6% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:30.80 mg
Caffeine:~
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
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Vitamin A:265 IU
Retinol:75.04 mcg
Retinol Activity Equivalent:75.88 mcg
α-Carotene:~
β-Carotene:9.24 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:16.80 mcg
Vitamin B-2:75.60 mcg
Vitamin B-3:28 mcg
Vitamin B-5:156.80 mcg
Vitamin B-6:22.40 mcg
Vitamin B-9:2.80 mcg
Food folate:2.80 mcg
Dietary Folate Equivalent:2.80 mcg
Folic acid:~
Vitamin B-12:0.45 mcg
Added Vitamin B-12:~
Choline:4.31 mg
Vitamin C:~
Vitamin D:7
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.17 mcg
Vitamin D (D2 + D3):0.17 mcg
Vitamin E:78.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.76 mcg
Calcium (Ca):0.28 g
Copper (Cu):8.40 mcg
Fluoride (F):~
Iron (Fe):47.60 mcg
Magnesium (Mg):10.08 mg
Manganese (Mn):2.80 mcg
Phosphorus (P):0.17 g
Potassium (K):22.68 mg
Selenium (Se):4.06 mcg
Sodium (Na):94.08 mg
Zinc (Zn):1.09 mg
Cholesterol:30.80 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:0.10 g
Dietary Fiber:~
Sugars Total:0.10 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:8.35 g
Essential amino acids
Phenylalanine:0.49 g
Leucine:0.87 g
Methionine:0.23 g
Lysine:0.76 g
Isoleucine:0.45 g
Valine:0.63 g
Threonine:0.30 g
Tryptophan:0.12 g
Histidine:0.31 g
Arginine:0.27 g
Non-essential amino acids
Alanine:0.27 g
Aspartic acid:0.46 g
Betaine:~
Cystine:84 mg
Glutamic acid:1.67 g
Glycine:0.15 g
Hydroxyproline:~
Proline:1.08 g
Serine:0.48 g
Tyrosine:0.50 g
Fats Total:9.06 g
Saturated fatty acids:5.29 g
Monounsaturated fatty acids:2.81 g
Polyunsaturated fatty acids:0.48 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.29 g
Hexanoic/Caproic [6:0]:0.17 g
Octanoic/Caprylic [8:0]:98 mg
Decanoic/Capric [10:0]:0.21 g
Dodecanoic/Lauric [12:0]:0.25 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.94 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.45 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.65 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]:0.20 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:2.40 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]:0.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 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:1.20 g
Caffeine:~
Theobromine:~
Product Type:Gruyere
Weight Watchers Points:3 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?...Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.
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