Text Size

Site Search powered by Ajax

Ricotta - Regular

Ricotta - Regular

Description

Ricotta is a soft cheese similar to cottage cheese and originally from Italy. It is much higher in vitamin A and marginally lower in sodium than many other cheeses. Ricotta is also considerably lower in lipids than most cheeses, containing 4-10% lipids.

Caloric Content

1
Calories: 428
Protein:27.7 gm
Carbohydrates:7.48 gm
Fiber: 0 gm
Total fats: 31.9 gm
Saturated fats:20.4 gm
Unsaturated fats:9.87 gm
Cholesterol: 124 mg



1. 1 cup, 246 grams

Vitamin Content

1 USRDA
Vitamin A:12055000 IU
Thiamine: .032 1.7 mg
Vitamin B-2: .48 1.7 mg
Vitamin B-6: .106 2.0 mg
Vitamin B-12: .831 6 mcg
Biotin: - 300 mcg
Niacin: .256 20 mg
Pantothenic Acid: - 10 mg
Folic acid: - 400 mcg
Vitamin C: 0 60 mg
Vitamin E: - 30 IU



1. 1 cup, 246 grams

Mineral Content

1 USRDA
Calcium: 5091000 mg
Copper:.085 2 mg
Iron: .94 18 mg
Magnesium: 28 400 mg
Manganese:.024 n/a mg
Phosphorus: 3891000 mg
Potassium: 257 n/a mg
Selenium: - n/a mcg
Sodium: 207 n/a mg
Zinc: 2.85 15 mg



1. 1 cup, 246 grams

Amino Acid Content

1
Tryptophan: - gm
Threonine:1.27 gm
Isoleucine:1.45 gm
Leucine: 3 gm
Lysine: 3.29 gm
Methionine: .69 gm
Cysteine:.243 gm
Phenylalanine:1.36 gm
Tyrosine: 1.45 gm
Valine: 1.7 gm
Arginine:1.55 gm
Histidine:1.12 gm
Alanine:1.22 gm
Aspartic acid:2.44 gm
Glutamic acid: 6 gm
Glycine:.725 gm
Proline:2.62 gm
Serine:1.41 gm



1. 1 cup, 246 grams

References

Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.

Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.

United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw,Processed,Prepared. Washington D.C. 1976.

United States Department of Agriculture. Cheeses of the World. Dover: New York. 1972.