Mascarpone Nutrition facts
Mascarpone
Mascarpone is a fresh, soft, and creamy cheese, and unlike other cheeses which are obtained from milk, it is processed from the acid-coagulation of milk cream.
It was first manufactured in the 16th or 17th century in Lombardy, Italy. Traditionally mascarpone is made from cow’s milk cream and has a butterfat content of around 75%.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 435 Kcal | 4.2% |
| Carbohydrates | 4.3 g | 3.3% |
| Protein | 4.6 g | % |
| Total Fat | 44.5 g | 172% |
| Saturated fats | 21.04 g | 210% |
| Cholesterol | 123 g | 41% |
| Dietary Fiber | 0 g | 0% |
| Vitamins | ||
| Folates | 11 μg | 2.25% |
| Niacin | 1.8 mg | <1% |
| Pyridoxine | 0.056 mg | 4% |
| Riboflavin | 0.22 mg | 18% |
| Thiamin | 0.04 mg | 2% |
| Vitamin-A | 1373 IU | 46% |
| Vitamin-B12 | 0.6 μg | 25% |
| Vitamin-C | 0 mg | 0% |
| Vitamin-D | 0.3 IU | <1% |
| Vitamin-E | 1.14 mg | 8% |
| Electrolytes | ||
| Sodium | 70 mg | 4.75% |
| Potassium | 137 mg | 3% |
| Minerals | ||
| Calcium | 161 mg | 16% |
| Copper | tr | - |
| Iron | tr | - |
| Magnesium | 11 mg | 3% |
| Manganese | tr | - |
| Phosphorus | 116 mg | 16.5% |
| Zinc | 0.7 mg | 6% |