Cottage Cheese - Dry
Description
Cottage cheese - dry (dry curd cottage cheese), is the soft, uncured cheese made from skim milk, reconstituted concentrated skim milk, or dry solids of nonfat milk. This form contains the fewest lipids and calories of the cottage cheeses, and is lower in calcium and vitamin A than either cottage cheese - creamed or cottage cheese - 2% fat.
Caloric Content
| 1 | |
| Calories: | 123 |
| Protein: | 25 gm |
| Carbohydrates: | 2.68 gm |
| Fiber: | 0 gm |
| Total fats: | .61 gm |
| Saturated fats: | .396 gm |
| Unsaturated fats: | .182 gm |
| Cholesterol: | 10 mg |
1. 1 cup, 145 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 44 | 5000 IU |
| Thiamine: | .036 | 1.7 mg |
| Vitamin B-2: | .206 | 1.7 mg |
| Vitamin B-6: | .119 | 2.0 mg |
| Vitamin B-12: | 1.19 | 6 mcg |
| Biotin: | 3 | 300 mcg |
| Niacin: | .225 | 20 mg |
| Pantothenic Acid: | .236 | 10 mg |
| Folic acid: | 21 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 145 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 46 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .33 | 18 mg |
| Magnesium: | 6 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 151 | 1000 mg |
| Potassium: | 47 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 19 | n/a mg |
| Zinc: | .68 | 15 mg |
1. 1 cup, 145 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .279 gm |
| Threonine: | 1.11 gm |
| Isoleucine: | 1.47 gm |
| Leucine: | 2.57 gm |
| Lysine: | 2.02 gm |
| Methionine: | .754 gm |
| Cysteine: | .232 gm |
| Phenylalanine: | 1.35 gm |
| Tyrosine: | 1.33 gm |
| Valine: | 1.55 gm |
| Arginine: | 1.14 gm |
| Histidine: | .832 gm |
| Alanine: | 1.29 gm |
| Aspartic acid: | 1.69 gm |
| Glutamic acid: | 5.42 gm |
| Glycine: | .546 gm |
| Proline: | 2.9 gm |
| Serine: | 1.4 gm |
1. 1 cup, 145 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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