Ricotta - Part Skim
Description
Part skim ricotta is a low fat variety of an Italian style cottage cheese. This cheese is higher in calcium and significantly higher in vitamin A than most other cheeses. Ricotta is also moderately low in cholesterol.
Caloric Content
| 1 | |
| Calories: | 340 |
| Protein: | 28 gm |
| Carbohydrates: | 12.6 gm |
| Fiber: | 0 gm |
| Total fats: | 19.4 gm |
| Saturated fats: | 12.1 gm |
| Unsaturated fats: | 6.33 gm |
| Cholesterol: | 76 mg |
1. 1 cup, 246 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1063 | 5000 IU |
| Thiamine: | .052 | 1.7 mg |
| Vitamin B-2: | .455 | 1.7 mg |
| Vitamin B-6: | .049 | 2.0 mg |
| Vitamin B-12: | .716 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .192 | 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: | 669 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 1.08 | 18 mg |
| Magnesium: | 36 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 449 | 1000 mg |
| Potassium: | 308 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 307 | n/a mg |
| Zinc: | 3.3 | 15 mg |
1. 1 cup, 246 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | 1.28 gm |
| Isoleucine: | 1.46 gm |
| Leucine: | 3.03 gm |
| Lysine: | 3.32 gm |
| Methionine: | .698 gm |
| Cysteine: | .246 gm |
| Phenylalanine: | 1.38 gm |
| Tyrosine: | 1.46 gm |
| Valine: | 1.72 gm |
| Arginine: | 1.57 gm |
| Histidine: | 1.14 gm |
| Alanine: | 1.24 gm |
| Aspartic acid: | 2.47 gm |
| Glutamic acid: | 6.08 gm |
| Glycine: | .733 gm |
| Proline: | 2.65 gm |
| Serine: | 1.43 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.
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