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: | 1205 | 5000 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: | 509 | 1000 mg |
| Copper: | .085 | 2 mg |
| Iron: | .94 | 18 mg |
| Magnesium: | 28 | 400 mg |
| Manganese: | .024 | n/a mg |
| Phosphorus: | 389 | 1000 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.
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