Ricotta Nutrition facts
Ricotta
Ricotta, a fresh, soft, non-aged Italian cheese is made from 're-cooking' the whey leftover when full-fat cheeses are made. Further heating of this whey allows all the protein solids like alpha and beta lactalbumins, globulins, lactoferrin, etc, to coagulate and clump together as solid granules into delicious cheese mass.
It is naturally low in fat and salt and has a delicate, smooth flavor that works well in confectionaries.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 150 Kcal | 8% |
| Carbohydrates | 5.14g | 3.1% |
| Protein | 11.4g | 20% |
| Total Fat | 7.91g | 39.5% |
| Dietary Fiber | 0g | 0% |
| Vitamins | ||
| Folates | 13 μg | 3% |
| Niacin | 0.078 mg | <1% |
| Pyridoxine | 0.020 mg | 1.5% |
| Riboflavin | 0.185 mg | 15% |
| Thiamin | 0.021 mg | 2% |
| Vitamin-A | 384 IU | 13% |
| Vitamin-C | 0 mg | 0% |
| Vitamin-D | 6 IU | 1% |
| Vitamin-E | 0.07 mg | <% |
| Vitamin K | 0.7 μg | <% |
| Electrolytes | ||
| Sodium | 99 mg | 6.5% |
| Potassium | 125 mg | 2.7% |
| Minerals | ||
| Calcium | 272 mg | 27% |
| Copper | 0.034 mg | 4% |
| Iron | 0.44 mg | 5.5% |
| Magnesium | 15 mg | 4% |
| Phosphorus | 183 mg | 26% |
| Selenium | 16.7 μg | 30% |
| Zinc | 1.34 mg | 12% |