Cheese, Provolone

Serving Size 1 slice (1 oz)

Nutritional Value and Analysis

Cheese, Provolone with a serving size of 1 slice (1 oz) has a total of 98.28 calories with 7.45 grams of fat. The serving size is equivalent to 28 grams of food and contains 67.05 calories from fat. This item is classified as dairy and egg products foods.

This food is a good source of tryptophan and histidine . Cheese, Provolone is a high fat food because 68.22% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Tryptophan 30% of DV

A serving of 28 grams of cheese, provolone has 30% of the recommended daily needs of tryptophan.

Histidine 34% of DV

A serving of 28 grams of cheese, provolone has 34% of the recommended daily needs of histidine.

Nutrition Facts

Serving Size 1 slice (1 oz) (28 g)

Amount Per Serving
Calories 98.28 Calories from Fat 67
% Daily Value*
Total Fat 7.5g 11%
Saturated Fat 4.8g 24%
Trans Fat 0g
Cholesterol 19.3mg 6%
Sodium 245.3mg 10%
Total Carbohydrate 0.6g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 16% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet.


NutrientAmountDV %
Vitamin A246.4 IU5%
Vitamin A, RAE66.08 µg7%
Alpha Carotene0 µg-
Beta Carotene19.04 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin0 µg-
Lycopene0 µg-
Vitamin B-120.41 µg17%
Vitamin B-60.02 mg1%
Vitamin C0 mg0%
Vitamin D5.6 IU1%
→ Vitamin D30.14 µg-
Vitamin E0.06 mg0%
Vitamin K0.62 µg1%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.


NutrientAmountDV %
Carbohydrate0.6 g0%
Sugars0.16 g1%
Fiber0 g0%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat7.45 g11%
Saturated Fats4.78 g24%
→ Butyric Acid0.27 g-
→ Caproic Acid0.1 g-
→ Caprylic Acid0.07 g-
→ Capric Acid0.13 g-
→ Lauric Acid0.1 g-
→ Myristic Acid0.77 g-
→ Palmitic Acid2.28 g-
→ Stearic Acid0.86 g-
Monounsaturated Fats2.07 g-
→ Palmitoleic Acid0.25 g-
→ Oleic Acid 1.73 g-
→ Gadoleic Acid0 g-
→ Erucic Acid0 g-
Polyunsaturated Fats0.22 g-
→ Linolenic Acid (18:2)0.14 g-
→ Linolenic Acid (18:3)0.08 g-
→ Parinaric Acid0 g-
→ Arachidonic Acid0 g-
→ Eicosapentaenoic Acid (EPA)0 g-
→ Docosapentaenoic Acid (DPA)0 g-
→ Docosahexaenoic Acid (DHA) 0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein7.16 g14%
→ Alanine0.2 g-
→ Arginine0.29 g-
→ Aspartic acid0.49 g-
→ Cystine0.03 g-
→ Glutamic acid1.75 g-
→ Glycine0.12 g-
→ Histidine0.31 g34%
→ Isoleucine0.31 g25%
→ Leucine0.64 g23%
→ Lysine0.74 g30%
→ Methionine0.19 g15%
→ Phenylalanine0.36 g17%
→ Proline0.77 g-
→ Serine0.41 g-
→ Threonine0.27 g21%
→ Tryptophan0.1 g30%
→ Tyrosine0.43 g18%
→ Valine0.46 g29%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.


NutrientAmountDV %
Calcium211.68 mg16%
Copper0.01 mg1%
Iron0.15 mg1%
Magnesium7.84 mg2%
Manganese0 mg0%
Phosphorus138.88 mg11%
Potassium38.64 mg1%
Selenium4.06 µg7%
Sodium245.28 mg10%
Zinc0.9 mg8%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.


NutrientAmountDV %
Cholesterol19.32 mg6%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.


NutrientAmountDV %
Alcohol0 g-
Ash1.32 g-
Caffeine0 mg-
Theobromine0 mg-
Water11.47 g-

Calories Burn off Time

How long would it take to burn off Cheese, Provolone with 98.28calories? A brisk walk for 21 minutes, jogging for 10 minutes, or hiking for 16 minutes will help your burn off the calories in cheese, provolone.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less20 minutes
Dancing18 minutes
Golfing18 minutes
Hiking16 minutes
Light Gardening18 minutes
Stretching33 minutes
Walking - 3.5 mph21 minutes
Weight Training - light workout27 minutes
Aerobics12 minutes
Basketball13 minutes
Bicycling - 10 mph or more10 minutes
Running - 5 mph10 minutes
Swimming12 minutes
Walking - 4.5 mph13 minutes
Weight Training - vigorous workout13 minutes
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Cheese, Neufchatel25322.78g9.15g3.59g
Cheese, Parmesan, Grated42027.84g28.42g13.91g
Cheese, Parmesan, Hard39225.83g35.75g3.22g
Cheese, Port De Salut35228.2g23.78g0.57g
Cheese, Ricotta, Part Skim Milk1387.91g11.39g5.14g
Cheese, Ricotta, Whole Milk17412.98g11.26g3.04g
Cheese, Romano38726.94g31.8g3.63g
Cheese, Roquefort36930.64g21.54g2g

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium