Other · Nutrition facts

Gruyères : Viande Séchée

188 kcal per 100 g, with 40 g protein, 1 g carbs and 2.5 g fat. Full micronutrients and serving info below.

High proteinLow carbIron richPotassium
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Gruyères : Viande SéchéeNutri-Score CCompare
Amount

Showing values for 100 g

188 kcal
Calories
9% of a 2000 kcal day
40 g
Protein
86% of calories
1 g
Carbs
2% of calories
2.5 g
Fat
12% of calories
Macro split
Protein 86%Carbs 2%Fat 12%

Nutrition facts

per 100 g
Fiber0.5g2% DV
Sugar0.5g
Saturated fat1g5% DV
Cholesterol74.2mg25% DV
Sodium1960mg85% DV
Potassium312mg7% DV
Calcium11.2mg1% DV
Iron5.6mg31% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 2238563006407 · Data last verified:

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2238563006407

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Common questions

How many calories are in Gruyères : Viande Séchée?

Gruyères : Viande Séchée has 188 kcal per 100 g.

How much protein is in Gruyères : Viande Séchée?

Gruyères : Viande Séchée contains 40 g of protein per 100 g.

Is Gruyères : Viande Séchée a good source of protein?

Yes — 40 g of protein per 100 g, supplying 86% of its calories. That makes it an excellent protein source.

Is Gruyères : Viande Séchée keto-friendly?

With 1 g total carbs (about 0.5 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Gruyères : Viande Séchée high in sodium?

Yes — 1960 mg of sodium per 100 g, about 85% of the daily value.

Why does Gruyères : Viande Séchée have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from sodium (1960 mg); points in favor come from protein (40 g). Overall that places it in band C.

How much Gruyères : Viande Séchée is 100 calories?

About 53 g of Gruyères : Viande Séchée equals 100 kcal.

Is Gruyères : Viande Séchée a good source of iron?

It is a good source: 5.6 mg per 100 g, about 31% of the daily value. A 200 g portion covers roughly 62%.

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