Cheese

Cheese, gruyere

Nutrition facts per 100 g · edible portion

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, gruyere'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.

21%

413 kcal Calories

60%

29.8 g Protein

0.4 g Carbs

41%

32.3 g Fat

Fair nutrient density 20/100

How many beneficial nutrients Cheese, gruyere 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, gruyere come from — the split across carbs, fat & protein.

413 kcal / serving

71% from fat

Carbs 0%

0.4 g per serving
Fat 71%

32.3 g per serving
Protein 29%

29.8 g per serving

What Cheese, gruyere 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).

Calcium78% Vitamin B1267% Protein60% Phosphorus48% Zinc35% Vitamin A (RAE)30% Selenium26% Riboflavin (B2)21% Pantothenic Acid (B5)11%

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	0.4 g	0%
Dietary Fiber	0.0 g	0%
Total Sugars	0.4 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	32.3 g	41%
Saturated Fat	18.9 g	95%
Monounsaturated Fat	10.0 g	—
Polyunsaturated Fat	1.7 g	—
Omega-3 Fatty Acids	433.0 mg	—
Omega-6 Fatty Acids	1,300.0 mg	—
Butyric Acid	1,049.0 mg	—
Caproic Acid	621.0 mg	—
Caprylic Acid	355.0 mg	—
Capric Acid	751.0 mg	—
Lauric Acid	911.0 mg	—
Myristic Acid	3,369.0 mg	—
Palmitic Acid	8,753.0 mg	—
Stearic Acid	2,324.0 mg	—
Palmitoleic Acid	724.0 mg	—
Oleic Acid	8,582.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	1,300.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	29.8 g	60%
Histidine	1,117.0 mg	—
Isoleucine	1,612.0 mg	—
Leucine	3,102.0 mg	—
Lysine	2,710.0 mg	—
Methionine	822.0 mg	—
Phenylalanine	1,743.0 mg	—
Threonine	1,089.0 mg	—
Tryptophan	421.0 mg	—
Valine	2,243.0 mg	—
Alanine	958.0 mg	—
Arginine	972.0 mg	—
Aspartic Acid	1,645.0 mg	—
Cystine	304.0 mg	—
Glutamic Acid	5,981.0 mg	—
Glycine	533.0 mg	—
Proline	3,869.0 mg	—
Serine	1,719.0 mg	—
Tyrosine	1,776.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	271.0 mcg	30%
Vitamin C	0.0 mg	0%
Vitamin D	0.6 mcg	3%
Vitamin E	0.3 mg	2%
Vitamin K	2.7 mcg	2%
Thiamin (B1)	0.1 mg	5%
Riboflavin (B2)	0.3 mg	21%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.1 mg	5%
Folate (B9)	10.0 mcg	3%
Vitamin B12	1.6 mcg	67%
Pantothenic Acid (B5)	0.6 mg	11%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	1,011.0 mg	78%
Iron	0.2 mg	1%
Magnesium	36.0 mg	9%
Phosphorus	605.0 mg	48%
Potassium	81.0 mg	2%
Sodium	336.0 mg	15%
Zinc	3.9 mg	35%
Copper	0.0 mg	4%
Manganese	0.0 mg	1%
Selenium	14.5 mcg	26%

Sterols	Amount	% DV
Cholesterol	110.0 mg	37%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	4.3 g	—

About Cheese, gruyere

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, gruyere?

There are 413 calories in 100 g of Cheese, gruyere, or about 702 calories in 1 package (6 oz) (170 g).

How much protein is in Cheese, gruyere?

Cheese, gruyere contains 29.8 g of protein per 100 g.

How many carbs are in Cheese, gruyere?

Cheese, gruyere has 0.4 g of carbohydrates per 100 g.

How much fat is in Cheese, gruyere?

Cheese, gruyere provides 32.3 g of total fat per 100 g.

What is Cheese, gruyere a good source of?

Cheese, gruyere is an excellent source of Calcium (78% DV), Vitamin B12 (67% DV), Protein (60% DV), Phosphorus (48% DV), Zinc (35% DV) and Vitamin A (RAE) (30% DV) and a good source of Pantothenic Acid (B5) (per 100 g). Daily Values are based on a 2,000-calorie diet.