Originating in the Swiss Alps, this is the cheese of dishes such as gratins and fondues. It has a pliable yet firm texture and melts extremely well. Its flavour is slightly sweet, with a nutty undertone. Named after the Swiss town of Gruyère, its nutty taste gets stronger and more complex as it matures. It is also used a lot in France to make French onion soup and croque-monsieur.
A rich source of: fat.
Gruyere
| Energy (kcal) | 409 |
| Energy (kJ) | 1695 |
| Water (g) | 35 |
| Starch (g) | 0 |
| Total sugars (g) | 0 |
| Glucose (g) | 0 |
| Galactose (g) | 0 |
| Fructose (g) | 0 |
| Sucrose (g) | 0 |
| Maltose (g) | 0 |
| Lactose (g) | 0 |
| Protein (g) | 27.2 |
| Protein (g)/100kcal | 6.7 |
| Protein % of calories | 26.6 |
| Carbohydrate (g) | 0 |
| Carbohydrate (g)/100kcal | 0 |
| Carb % of calories | 0 |
| Fat (g) | 33.3 |
| Fat (g)/100kcal | 8.1 |
| Fat % of calories | 73.3 |
| Satd FA /100g fd (g) | 20.8 |
| Mono FA /100g food (g) | 9.7 |
| Poly FA /100g food (g) | 1 |
| Sodium (mg) | 100 |
| Potassium (mg) | 290 |
| Calcium (mg) | 44 |
| Magnesium (mg) | 15 |
| Phosphorus (mg) | 66 |
| Iron (mg) | 0.4 |
| Copper (mg) | 0 |
| Zinc (mg) | 0.3 |
| Chloride (mg) | 150 |
| Manganese (mg) | 0.1 |
| Selenium (µg) | N |
| Iodine (µg) | N |
| Vitamin D (µg) | 0 |
| Vitamin E (mg) | 0.1 |
| Thiamin (mg) | 0 |
| Riboflavin (mg) | 0.1 |
| Niacin (mg) | 1.2 |
| Tryptophan/60 (mg) | 0.5 |
| Niacin equivalent (mg) | 1.7 |
| Vitamin B6 (mg) | 0.2 |
| Vitamin B12 (µg) | 0.1 |
| Folate (µg) | 4 |
| Pantothenate (mg) | N |
| Biotin (µg) | N |
| Vitamin C (mg) | 23 |
| NSP (g) Non-starch polysaccharide | 0 |
| Cholesterol (mg) | 100 |
| Retinol (µg) | 14 |
| Carotene (µg) | 8 |
| Retinol Equivalent (µg) | 15 |