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Provolone Cheese Nutrition Facts

351 calories in 100 g

Calories in Provolone Cheese
Cheese, provolone
351 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
3.51 calories / gram
9 Weight Watchers points
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Calorie Sources:67% fats; 31% proteins; 2% carbohydrates
Fats:26.62 g (234 calories, 27% by weight)
Carbohydrates:2.14 g (8 calories, 2% by weight)
Proteins:25.58 g (109 calories, 26% by weight)
Alcohol:~
Water:40.95 g (41% by weight)
Fat Composition:68% saturated; 29% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:69 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, diced
1 oz
1 cubic inch
1 slice (1 oz)
1 package (6 oz)
Food Group:Dairy and Egg Products
USDA #:1035
Related Foods: Calories in Brie
Calories in Chocolate Milk Shake
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Calories in Sour Cream
Vitamin A:880 IU
Retinol:230 mcg
Retinol Activity Equivalent:236 mcg
α-Carotene:~
β-Carotene:68 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:10 mcg
Vitamin B-2:320 mcg
Vitamin B-3:150 mcg
Vitamin B-5:470 mcg
Vitamin B-6:70 mcg
Vitamin B-9:10 mcg
Food folate:10 mcg
Dietary Folate Equivalent:10 mcg
Folic acid:~
Vitamin B-12:1.46 mcg
Added Vitamin B-12:~
Choline:15.40 mg
Vitamin C:~
Vitamin D:20
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.50 mcg
Vitamin D (D2 + D3):0.50 mcg
Vitamin E:230 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.20 mcg
Calcium (Ca):0.76 g
Copper (Cu):20 mcg
Fluoride (F):~
Iron (Fe):520 mcg
Magnesium (Mg):28 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.50 g
Potassium (K):0.14 g
Selenium (Se):14.50 mcg
Sodium (Na):0.88 g
Zinc (Zn):3.23 mg
Cholesterol:69 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:2.14 g
Dietary Fiber:~
Sugars Total:0.56 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:25.58 g
Essential amino acids
Phenylalanine:1.28 g
Leucine:2.29 g
Methionine:0.68 g
Lysine:2.64 g
Isoleucine:1.09 g
Valine:1.64 g
Threonine:0.98 g
Tryptophan:0.34 g
Histidine:1.11 g
Arginine:1.02 g
Non-essential amino acids
Alanine:0.70 g
Aspartic acid:1.74 g
Betaine:~
Cystine:0.11 g
Glutamic acid:6.23 g
Glycine:0.43 g
Hydroxyproline:~
Proline:2.76 g
Serine:1.47 g
Tyrosine:1.52 g
Fats Total:26.62 g
Saturated fatty acids:17.07 g
Monounsaturated fatty acids:7.39 g
Polyunsaturated fatty acids:0.76 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.98 g
Hexanoic/Caproic [6:0]:0.37 g
Octanoic/Caprylic [8:0]:0.25 g
Decanoic/Capric [10:0]:0.48 g
Dodecanoic/Lauric [12:0]:0.35 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:2.74 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:8.15 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.06 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]:0.87 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.16 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]:0.49 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.27 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:4.71 g
Caffeine:~
Theobromine:~
Product Type:Provolone
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_bg
Did you know?...Pastry must be cooked between 200-240 C, if any lower the butter will melt out of the pastry and it will not rise.
Related: Port De Salut
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