Fat-free cottage cheese, 0,6% fat

Nutritional value and chemical composition.

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
NutrientQuantityNorm**% of the norm in 100 g% of the norm in 100 kcal100% normal
Calorie value110 kCal1684 kCal6.5%5.9%1531 g
Proteins22 g76 g28.9%26.3%345 g
Fats0.6 g56 g1.1%1%9333 g
Carbohydrates3.3 g219 g1.5%1.4%6636 g
organic acids1.2 g~
Water71.7 g2273 g3.2%2.9%3170 g
Ash1.2 g~
Vitamin A, RE10 μg900 μg1.1%1%9000 g
Vitamin B1, thiamine0.04 mg1.5 mg2.7%2.5%3750 g
Vitamin B2, riboflavin0.25 mg1.8 mg13.9%12.6%720 g
Vitamin B4, choline43 mg500 mg8.6%7.8%1163 g
Vitamin B5, pantothenic0.21 mg5 mg4.2%3.8%2381 g
Vitamin B6, pyridoxine0.19 mg2 mg9.5%8.6%1053 g
Vitamin B9, folate40 μg400 μg10%9.1%1000 g
Vitamin B12, cobalamin1.32 μg3 μg44%40%227 g
Vitamin C, ascorbic0.5 mg90 mg0.6%0.5%18000 g
Vitamin H, biotin7.6 μg50 μg15.2%13.8%658 g
Vitamin PP, NE4 mg20 mg20%18.2%500 g
niacin0.4 mg~
Potassium, K117 mg2500 mg4.7%4.3%2137 g
Calcium, Ca120 mg1000 mg12%10.9%833 g
Magnesium, Mg24 mg400 mg6%5.5%1667 g
Sodium, Na44 mg1300 mg3.4%3.1%2955 g
Sulfur, S220 mg1000 mg22%20%455 g
Phosphorus, P189 mg800 mg23.6%21.5%423 g
Chlorine, Cl115 mg2300 mg5%4.5%2000 g
Trace Elements
Aluminum, Al50 μg~
Iron, Fe0.3 mg18 mg1.7%1.5%6000 g
Iodine, I9 μg150 μg6%5.5%1667 g
Cobalt, Co2 μg10 μg20%18.2%500 g
Manganese, Mn0.008 mg2 mg0.4%0.4%25000 g
Copper, Cu60 μg1000 μg6%5.5%1667 g
Molybdenum, Mo.7.7 μg70 μg11%10%909 g
Olovo, Sn13 μg~
Selenium, Se30 μg55 μg54.5%49.5%183 g
Strontium, Sr.17 μg~
Fluorine, F32 μg4000 μg0.8%0.7%12500 g
Chrome, Cr2 μg50 μg4%3.6%2500 g
Zinc, Zn0.364 mg12 mg3%2.7%3297 g
Digestible carbohydrates
Mono- and disaccharides (sugars)3.3 gmax 100 г
galactose0.05 g~
lactose1.8 g~
Essential Amino Acids7.68 g~
Arginine *0.81 g~
valine0.99 g~
Histidine *0.56 g~
Isoleucine1 g~
leucine1.85 g~
lysine1.45 g~
methionine0.48 g~
Methionine + Cysteine0.58 g~
threonine0.8 g~
tryptophan0.18 g~
phenylalanine0.93 g~
Phenylalanine + Tyrosine1.86 g~
Replaceable amino acids10.27 g~
alanine0.44 g~
Aspartic acid1 g~
glycine0.26 g~
Glutamic acid3.3 g~
Proline2.05 g~
serine0.82 g~
tyrosine0.93 g~
Cysteine0.1 g~
Cholesterol2 mgmax 300 mg
Saturated fatty acids
Saturated fatty acids0.4 gmax 18.7 г

The energy value is 110 kcal.

  • Tablespoon (“on top” except liquid foods) = 17 g (18.7 kcal)
  • Teaspoon (“top” except liquid foods) = 5 g (5.5 kcal)
Fat-free cottage cheese, 0,6% fat rich in vitamins and minerals such as: vitamin B2 – 13,9%, vitamin B12 – 44%, vitamin H – 15,2%, vitamin PP – 20%, calcium – 12%, phosphorus – 23,6 %, cobalt – 20%, molybdenum – 11%, selenium – 54,5%
  • Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
  • Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in blood formation. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
  • Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
  • Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
  • Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
  • Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
  • Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
  • Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
  • Selenium – an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and extremities), Keshan disease (endemic myocardiopathy), hereditary thrombastenia.
RECIPES WITH THE PRODUCT Fat-free cottage cheese, 0,6% fat
Tags: calorie content 110 kcal, chemical composition, nutritional value, vitamins, minerals, how is it useful Low-fat cottage cheese, 0,6% fat, calories, nutrients, useful properties Low-fat cottage cheese, 0,6% fat

Energy value, or calorie content Is the amount of energy released in the human body from food during digestion. The energy value of a product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie used to measure the energy value of food is also called the “food calorie,” so the kilo prefix is ​​often omitted when specifying calories in (kilo) calories. You can see detailed energy tables for Russian products.

The nutritional value – the content of carbohydrates, fats and proteins in the product.


Nutritional value of a food product – a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and “lost” during cooking or food processing.

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