TypeBase Blood Type Diet Values: provolone cheese
TYPEBASE4 INDEX >> DAIRY >>
PROVOLONE CHEESE
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FRANCAIS: FROMAGE DE PROVOLONE
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General Description:
This southern Italian cow's milk-cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the squat pear shape is most recognizable. Most provolone is aged for 2 to 3 months and has a pale-yellow color. However, some are aged 6 months to a year or more. As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese and aged provolones can be used for grating. Provolone is packaged in various sizes from little pear-shaped packages to giant sausage-shaped 200-pounders. Provolone is also now manufactured in the United States. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 cup
 < (463)
GRAPH 1 (ABOVE). Total Calories (463) as part of a 2200 calorie daily dietary intake. |
| Protein (33.7656 grams per 1 cup
) | | Fat (35.1384 grams per 1 cup
) | | Carbohydrate (2.8248 grams per 1 cup
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (1.0032 grams per 1 cup
) | | Monounsatured (9.7548 grams per 1 cup
) | | Saturated (22.5324 grams per 1 cup
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 cup
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.
TYPE B:
Secretor:
 NEUTRAL
Non Secretor:
AVOID
TYPE AB:
Secretor:
AVOID: Increases polyamine or indican levels.
Non Secretor:
AVOID: Increases polyamine or indican levels.
TYPE O:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
 This food can be a significant source of protein (33.7656 grams per 1 cup
.)- This food can be a significant source of calcium (997.788 mgs per 1 cup
.)
- This food can be a significant source of vitamin A (1075.8 iu per 1 cup
.)
- This food can be a significant source of sodium (1155.66 mgs per 1 cup
.)
- This food can be a significant source of zinc (4.2636 mgs per 1 cup
.)
- This food is a significant source of saturated fat (22.5324 grams per 1 cup
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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