Cheese

Cheese, gjetost

Nutrition facts per 100 g · edible portion

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Vegetarian Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, gjetost's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

23%

465 kcal Calories

19%

9.7 g Protein

16%

42.7 g Carbs

38%

29.5 g Fat

Fair nutrient density 22/100

How many beneficial nutrients Cheese, gjetost delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cheese, gjetost come from — the split across carbs, fat & protein.

465 kcal / serving

36% from carbs

Carbs 36%

42.7 g per serving
Fat 56%

29.5 g per serving
Protein 8%

9.7 g per serving

What Cheese, gjetost is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Riboflavin (B2)106% Vitamin B12101% Pantothenic Acid (B5)67% Vitamin A (RAE)37% Phosphorus36% Calcium31% Potassium30% Thiamin (B1)26% Selenium26% Protein19% Magnesium17% Vitamin B616% Zinc10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	42.7 g	16%
Dietary Fiber	0.0 g	0%

Fats & Fatty Acids	Amount	% DV
Total Fat	29.5 g	38%
Saturated Fat	19.2 g	96%
Monounsaturated Fat	7.9 g	—
Polyunsaturated Fat	0.9 g	—
Omega-3 Fatty Acids	429.0 mg	—
Omega-6 Fatty Acids	508.0 mg	—
Butyric Acid	957.0 mg	—
Caproic Acid	566.0 mg	—
Caprylic Acid	330.0 mg	—
Capric Acid	576.0 mg	—
Lauric Acid	831.0 mg	—
Myristic Acid	3,270.0 mg	—
Palmitic Acid	8,662.0 mg	—
Stearic Acid	3,477.0 mg	—
Palmitoleic Acid	534.0 mg	—
Oleic Acid	6,955.0 mg	—
Linoleic Acid	508.0 mg	—
Arachidonic Acid	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	9.7 g	19%
Histidine	293.0 mg	—
Isoleucine	519.0 mg	—
Leucine	992.0 mg	—
Lysine	814.0 mg	—
Methionine	318.0 mg	—
Phenylalanine	540.0 mg	—
Threonine	393.0 mg	—
Tryptophan	135.0 mg	—
Valine	765.0 mg	—
Alanine	325.0 mg	—
Arginine	330.0 mg	—
Aspartic Acid	709.0 mg	—
Cystine	57.0 mg	—
Glutamic Acid	1,987.0 mg	—
Glycine	189.0 mg	—
Proline	1,180.0 mg	—
Serine	470.0 mg	—
Tyrosine	541.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	334.0 mcg	37%
Vitamin C	0.0 mg	0%
Vitamin D	~	—
Vitamin E	~	—
Vitamin K	~	—
Thiamin (B1)	0.3 mg	26%
Riboflavin (B2)	1.4 mg	106%
Niacin (B3)	0.8 mg	5%
Vitamin B6	0.3 mg	16%
Folate (B9)	5.0 mcg	1%
Vitamin B12	2.4 mcg	101%
Pantothenic Acid (B5)	3.4 mg	67%

Minerals	Amount	% DV
Calcium	400.0 mg	31%
Iron	0.5 mg	3%
Magnesium	70.0 mg	17%
Phosphorus	444.0 mg	36%
Potassium	1,409.0 mg	30%
Sodium	600.0 mg	26%
Zinc	1.1 mg	10%
Copper	0.1 mg	9%
Manganese	0.0 mg	2%
Selenium	14.5 mcg	26%

Sterols	Amount	% DV
Cholesterol	94.0 mg	31%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	4.8 g	—

About Cheese, gjetost

Cheese is a beloved dairy food made by curdling milk, usually from cows, goats, or sheep, with rennet or acid, then separating and pressing the solid curds into shape. From there, aging, added cultures, and technique create an enormous range, from soft fresh mozzarella and creamy brie to sharp aged cheddar, nutty Parmesan, washed-rind stinkers, and tangy blue cheese veined with mold. Cheese is a concentrated source of protein and calcium, along with fat, fat-soluble vitamins, and a salty, savory depth that makes it a favorite for snacking and cooking alike.

It melts into pizza, pasta, fondue, and grilled sandwiches, crumbles over salads, and stars on cheese boards with fruit, nuts, and crackers. Because flavor and firmness intensify as cheese ages and loses moisture, harder aged cheeses tend to taste much stronger than soft young ones. Wrapped in parchment or wax paper rather than plastic so it can breathe, and kept in the refrigerator, most cheese keeps for weeks, and many types freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cheese, gjetost?

There are 465 calories in 100 g of Cheese, gjetost, or about 1,056 calories in 1 package (8 oz) (227 g).

How much protein is in Cheese, gjetost?

Cheese, gjetost contains 9.7 g of protein per 100 g.

How many carbs are in Cheese, gjetost?

Cheese, gjetost has 42.7 g of carbohydrates per 100 g.

How much fat is in Cheese, gjetost?

Cheese, gjetost provides 29.5 g of total fat per 100 g.

What is Cheese, gjetost a good source of?

Cheese, gjetost is an excellent source of Riboflavin (B2) (106% DV), Vitamin B12 (101% DV), Pantothenic Acid (B5) (67% DV), Vitamin A (RAE) (37% DV), Phosphorus (36% DV) and Calcium (31% DV) and a good source of Protein, Magnesium, Vitamin B6 and Zinc (per 100 g). Daily Values are based on a 2,000-calorie diet.