Gouda nutrition: calories, protein and portion sizes

Reference preparation: Gouda cheese, full-fat reference. The exact source name is “Cheese, gouda, average, 28-30% fat” (Fineli food 654). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

Use a weighed slice of Gouda. This entry represents a full-fat cheese rather than a light version or a processed Gouda spread. The rind or wax should not be included if you discard it. Fineli names this category 28–30% fat, but the selected nutrient row contains 31 g fat per 100 g. These calculations use 31 g; the category name does not replace the numeric source value.

For the 30 g example, multiply the source amounts by 30 ÷ 100 = 0.3. The unrounded energy calculation is 375.2 × 0.3 = 112.56 kcal, displayed as approximately 113 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 30 with your own edible weight. Keep the preparation as Gouda cheese, full-fat reference; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Age, moisture and fat content can change Gouda's label. Melting cheese does not make its energy disappear; count the amount added to the sandwich or recipe. Include butter used outside a grilled sandwich as a separate ingredient.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.