Provolone vs. Gruyere cheese — Health Impact and Nutrition Comparison

Calories

In a 100-gram serving, Gruyere cheese typically contains 413 calories, whereas Provolone contains 351 calories.

Protein

Both Gruyere cheese and Provolone provide a respectable quantity of protein. Compared to Gruyere cheese, which provides 29.81g of protein per 100g, Provolone has 25.58g.

Fats

When comparing the fat content of Gruyere and Provolone cheeses, Gruyere has a higher overall fat content at 32.34 grams per 100 grams, while Provolone has a slightly lower fat content at 26.62 grams per 100 grams. 

Specifically, Gruyere contains more saturated fat, with 18.913 grams per 100 grams, compared to Provolone's 17.078 grams. Additionally, Gruyere has a higher monounsaturated fat content at 10.043 grams per 100 grams, whereas Provolone has 7.393 grams. In terms of polyunsaturated fat, Gruyere again surpasses Provolone with 1.733 grams compared to 0.769 grams. 

Fat Type Comparison

Fat type breakdown side-by-side comparison

Provolone

1

Saturated Fat: Sat. Fat 17.078 g

Monounsaturated Fat: Mono. Fat 7.393 g

Polyunsaturated fat: Poly. Fat 0.769 g

Gruyere cheese

2

Saturated Fat: Sat. Fat 18.913 g

Monounsaturated Fat: Mono. Fat 10.043 g

Polyunsaturated fat: Poly. Fat 1.733 g

Contains less Sat. FatSaturated Fat

-9.7%

Contains more Mono. FatMonounsaturated Fat	+35.8%
Contains more Poly. FatPolyunsaturated fat	+125.4%

Cholesterol

More cholesterol is present in Gruyere cheese than in Provolone. Compared to provolone, which has 69 mg of cholesterol per 100g, it has 110 mg.

Carbohydrates

Both have tiny amounts of carbs. Provolone has 2.14g of carbs, and Gruyere cheese contains 0.36g of carbs per 100g. Both do not contain dietary fiber.

Carbohydrate type comparison

Carbohydrate type breakdown side-by-side comparison

Provolone

0

Gruyere cheese

0

Vitamins

Gruyere cheese contains higher levels of vitamin B5 and vitamin A.

Provolone and Gruyere cheese contain similar amounts of vitamin K, vitamin B6, vitamin B9, vitamin B2, vitamin B3, and vitamin D. Both are absent in vitamin C.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Provolone

2

Gruyere cheese

6

Contains more Vitamin B2Vitamin B2	+15.1%
Contains more Vitamin B3Vitamin B3	+47.2%

Contains more Vitamin EVitamin E	+21.7%
Contains more Vitamin DVitamin D	+20%
Contains more Vitamin B1Vitamin B1	+215.8%
Contains more Vitamin B5Vitamin B5	+18.1%
Contains more Vitamin B6Vitamin B6	+11%
Contains more Vitamin KVitamin K	+22.7%

~equal in Vitamin C ~0mg

~equal in Vitamin A ~948IU

~equal in Vitamin B12 ~1.6µg

~equal in Folate ~10µg

~equal in Choline ~15.4mg

Minerals

Gruyere cheese is 1.5 times higher in calcium than provolone. Gruyere cheese contains more phosphorus and magnesium. Compared to provolone cheese, which has 756 mg of calcium, gruyere cheese has 1011 mg.

 Gruyere cheese is also lower in sodium. In contrast, provolone contains two times more potassium. Both food items are equal in their zinc, selenium, manganese, and copper.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Provolone

2

Gruyere cheese

7

Contains more PotassiumPotassium	+70.4%
Contains more IronIron	+205.9%

Contains more MagnesiumMagnesium	+28.6%
Contains more CalciumCalcium	+33.7%
Contains more CopperCopper	+23.1%
Contains more ZincZinc	+20.7%
Contains more PhosphorusPhosphorus	+22%
Contains less SodiumSodium	-18.5%
Contains more ManganeseManganese	+70%

~equal in Selenium ~14.5µg

Glycemic Index

No particular glycemic index value was established for Gruyere cheese. Provolone cheese's glycemic index (GI) is reported to be 27. Due to cheeses' low carbohydrate content, they are classified as low-glycemic index foods

Acidity

Both of them are acidic. Provolone has a typical pH value of 5.2–5.3. Gruyere cheese has a pH value of 5.5 to 5.7. Alternatively, you can measure the acidity of foods by measuring their potential renal acid load (PRAL). The PRAL value of Provolone is 17.4 (acidic). The PRAL value of Gruyere is 21.2 (acidic).

Cardiovascular Health

Gruyere may be preferable due to its higher calcium content, which has been shown to help regulate blood pressure (1). Provolone and Gruyere cheese have notable features, such as the presence of Lactobacillus helveticus, which could aid in reducing arterial blood pressure by inhibiting the angiotensin-converting enzyme (ACE) (2, 3, 4). Despite these potential benefits, caution is advised for individuals adhering to a reduced sodium diet, as Provolone has a comparatively high sodium content (5). It's essential to be aware of the potential for a hypertensive crisis, especially in those using MAO inhibitors, when consuming Provolone or other tyramine-containing cheeses (6, 7). 

Moreover, the saturated fats in Provolone and Gruyere cheese may elevate the risk of cardiovascular disease by increasing LDL (bad cholesterol) levels (8).

Diabetes

Dairy products are often insulin-resistant due to their high calcium content. A 21% reduction in insulin resistance risk is associated with dairy products (9, 10). In addition, cheese varieties have a low glycemic index, which prevents insulin spikes and facilitates rapid glucose absorption (11).

Lactose Intolerance

As a result of a lack of lactase, the milk sugar lactose cannot be broken down or digested, which is the hallmark of lactose intolerance. Cheeses like Provolone, Gruyera, and others can cause gastric discomfort, flatulence, diarrhea, and bloating in lactose-intolerant people (12).

Cancer

Eating foods high in Lactobacillus helveticus, present in Provolone and Gruyere, has been associated with several health advantages, such as inhibiting the development of breast and colon cancer cells (13). Furthermore, although foods high in calcium, such as Gruyere cheese, may lower the risk of colorectal cancer when ingested in excess, they may also raise the risk of prostate cancer (14, 15). 

Milk Allergy

Casein is a milk protein in all dairy products, including provolone and Gruyere cheese. When the body becomes intolerant to the casein protein in milk, it is called casein intolerance. People who are allergic to casein may have harmful symptoms such as asthma, breathing difficulties, anaphylaxis (a potentially fatal acute allergic response), extreme discomfort, vomiting, rashes, and more after ingesting casein-rich meals (such as cheese or other dairy products) (16). A casein allergy affects around 3% of infants under the age of one year. The allergy typically goes away when the child is five years old; however, it may recur later. In adults, casein allergies are 2% common.