Cottage Cheese - 2% Fat
Description
Cottage cheese - 2% fat (low fat cottage cheese), is a loose, soft white cheese made of skim milk curds. This form contains fewer calories and lipids than cottage cheese - creamed, but more than cottage cheese - dry. Low fat cottage cheese has the same amount of calcium as cottage cheese - creamed, but is higher than cottage cheese - dry.
Caloric Content
| 1 | |
| Calories: | 203 |
| Protein: | 31 gm |
| Carbohydrates: | 8.2 gm |
| Fiber: | 0 gm |
| Total fats: | 4.36 gm |
| Saturated fats: | 2.76 gm |
| Unsaturated fats: | 1.37 gm |
| Cholesterol: | 19 mg |
1. 1 cup, 226 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 158 | 5000 IU |
| Thiamine: | .054 | 1.7 mg |
| Vitamin B-2: | .418 | 1.7 mg |
| Vitamin B-6: | .172 | 2.0 mg |
| Vitamin B-12: | 1.6 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .325 | 20 mg |
| Pantothenic Acid: | .547 | 10 mg |
| Folic acid: | 30 | 400 mcg |
| Vitamin C: | trace | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 226 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 155 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .36 | 18 mg |
| Magnesium: | 14 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 340 | 1000 mg |
| Potassium: | 217 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 918 | n/a mg |
| Zinc: | .95 | 15 mg |
1. 1 cup, 226 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .346 gm |
| Threonine: | 1.37 gm |
| Isoleucine: | 1.82 gm |
| Leucine: | 3.19 gm |
| Lysine: | 2.51 gm |
| Methionine: | .934 gm |
| Cysteine: | .287 gm |
| Phenylalanine: | 1.67 gm |
| Tyrosine: | 1.65 gm |
| Valine: | 1.92 gm |
| Arginine: | 1.41 gm |
| Histidine: | 1.03 gm |
| Alanine: | 1.61 gm |
| Aspartic acid: | 2.1 gm |
| Glutamic acid: | 6.72 gm |
| Glycine: | .677 gm |
| Proline: | 3.59 gm |
| Serine: | 1.74 gm |
1. 1 cup, 226 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
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.
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