Know what’s on your plate
Provolone cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 351 kcal —
- Protein 26 g 51%
- Carbohydrate 2.1 g 1%
- Fat 27 g 34%
- Saturated fat 17 g 85%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 727 mg 32%
- Cholesterol 69 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 236 µg 26%
- Vitamin C 0 mg 0%
- Vitamin D 0.5 µg 3%
- Vitamin E 0.23 mg 2%
- Vitamin K 2.2 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.32 mg 25%
- Niacin (B3) 0.16 mg 1%
- Pantothenic acid (B5) 0.48 mg 10%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 10 µg 3%
- Vitamin B12 1.5 µg 61%
- Choline 15.4 mg 3%
Minerals
- Calcium 756 mg 58%
- Iron 0.52 mg 3%
- Magnesium 28 mg 7%
- Phosphorus 496 mg 40%
- Potassium 138 mg 3%
- Zinc 3.2 mg 29%
- Copper 0.03 mg 3%
- Manganese 0.01 mg 0%
- Selenium 14.5 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 351 | 26 g | 2.1 g | 27 g |
| 1 × cup, diced | 132 g | 463 | 34 g | 2.8 g | 35 g |
| 1 × oz | 28.4 g | 100 | 7.3 g | 0.6 g | 7.5 g |
| 1 × cubic inch | 17 g | 60 | 4.3 g | 0.4 g | 4.5 g |
| 1 × slice (1 oz) | 28 g | 98 | 7.2 g | 0.6 g | 7.5 g |
| 1 × package (6 oz) | 170 g | 597 | 44 g | 3.6 g | 45 g |
| 2 × cup, diced | 264 g | 927 | 68 g | 5.6 g | 70 g |
| ½ × cup, diced | 66 g | 232 | 17 g | 1.4 g | 18 g |
| 3 × cup, diced | 396 g | 1390 | 101 g | 8.5 g | 105 g |
| 4 × cup, diced | 528 g | 1853 | 135 g | 11 g | 141 g |
Similar foods
Questions about Provolone cheese
How do you melt provolone without making it greasy?
Grate or thinly slice it and melt it over gentle heat; for a toastie or panini, cook for about 3–4 minutes, turning once, until the cheese is soft and stretchy. High heat can make the fat separate before the centre melts.
What is the difference between mild and sharp provolone?
Provolone dolce is aged for a shorter time, so it tastes mild and creamy; provolone piccante is aged longer and has a firmer texture and sharper, tangier flavour. Use dolce for melting and piccante when you want the cheese to stand out on a board.
How should you store provolone after opening it?
Wrap it snugly in baking paper or cheese paper, then place it in a loosely closed container in the fridge. Keep it away from strong-smelling foods, and cut off only what you need so the rest stays covered.
What goes well with provolone in a sandwich?
Pair it with roasted peppers, salami, grilled aubergine or tomato in a panini or Italian-style sandwich. It is also a familiar choice for a Philly cheesesteak, where it melts over thinly sliced beef and onions.
Can you use mozzarella instead of provolone?
Yes: mozzarella melts well and has a milder flavour, so it works in toasties, pizza and baked pasta. Provolone is usually firmer and more savoury, especially when aged; mozzarella contains 270 kcal per 100 g, compared with 351 kcal in provolone.
Is provolone the same as provolone-style cheese?
No. Provolone-style cheese is a similar cheese, but the name does not necessarily mean it was made in the traditional way associated with provolone. It has 370 kcal per 100 g, compared with 351 kcal in provolone.
Where does the name provolone come from?
Provolone is an Italian stretched-curd cheese, made by heating and stretching the curd before shaping it. Its name is linked to the Italian word prova, meaning a test or sample, though the exact naming story is not certain.
Source: USDA FoodData Central 170850 · per 100 g · carbohydrate per EU label, fibre excluded
