Cottage Cheese - Creamed
Description
Cottage cheese, or pot cheese, the soft, uncured cheese made from skim milk, reconstituted concentrated skim milk, or dry solids of nonfat milk.
In order to be designated creamed cottage cheese, it must contain at least 4% lipids. Generally, cottage cheese is much lower in calcium than the harder cheeses.
Caloric Content
| 1 | |
| Calories: | 217 |
| Protein: | 26.2 gm |
| Carbohydrates: | 5.63 gm |
| Fiber: | 0 gm |
| Total fats: | 9.45 gm |
| Saturated fats: | 5.99 gm |
| Unsaturated fats: | 2.99 gm |
| Cholesterol: | 31 mg |
1. 1 cup, 210 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 342 | 5000 IU |
| Thiamine: | .044 | 1.7 mg |
| Vitamin B-2: | .342 | 1.7 mg |
| Vitamin B-6: | .141 | 2.0 mg |
| Vitamin B-12: | 1.3 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .265 | 20 mg |
| Pantothenic Acid: | .447 | 10 mg |
| Folic acid: | 26 | 400 mcg |
| Vitamin C: | trace | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 210 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 126 | 1000 mg |
| Copper: | .04 | 2 mg |
| Iron: | .29 | 18 mg |
| Magnesium: | 11 | 400 mg |
| Manganese: | .007 | n/a mg |
| Phosphorus: | 277 | 1000 mg |
| Potassium: | 177 | n/a mg |
| Selenium: | 11.3 | n/a mcg |
| Sodium: | 850 | n/a mg |
| Zinc: | .78 | 15 mg |
1. 1 cup, 210 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .292 gm |
| Threonine: | 1.16 gm |
| Isoleucine: | 1.54 gm |
| Leucine: | 2.69 gm |
| Lysine: | 2.12 gm |
| Methionine: | .789 gm |
| Cysteine: | .243 gm |
| Phenylalanine: | 1.41 gm |
| Tyrosine: | 1.39 gm |
| Valine: | 1.62 gm |
| Arginine: | 1.19 gm |
| Histidine: | .872 gm |
| Alanine: | 1.36 gm |
| Aspartic acid: | 1.77 gm |
| Glutamic acid: | 5.68 gm |
| Glycine: | .57 gm |
| Proline: | 3.03 gm |
| Serine: | 1.47 gm |
1. 1 cup, 210 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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