Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 150 kCal | 1684 kCal | 8.9% | 5.9% | 1123 g |
| Proteins | 7.54 g | 76 g | 9.9% | 6.6% | 1008 g |
| Fats | 10.18 g | 56 g | 18.2% | 12.1% | 550 g |
| Carbohydrates | 7.27 g | 219 g | 3.3% | 2.2% | 3012 g |
| Water | 73.69 g | 2273 g | 3.2% | 2.1% | 3085 g |
| Ash | 1.32 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 120 μg | 900 μg | 13.3% | 8.9% | 750 g |
| Retinol | 0.117 mg | ~ | |||
| beta Carotene | 0.033 mg | 5 mg | 0.7% | 0.5% | 15152 g |
| Vitamin B1, thiamine | 0.013 mg | 1.5 mg | 0.9% | 0.6% | 11538 g |
| Vitamin B2, riboflavin | 0.298 mg | 1.8 mg | 16.6% | 11.1% | 604 g |
| Vitamin B4, choline | 17.5 mg | 500 mg | 3.5% | 2.3% | 2857 g |
| Vitamin B5, pantothenic | 0.461 mg | 5 mg | 9.2% | 6.1% | 1085 g |
| Vitamin B6, pyridoxine | 0.097 mg | 2 mg | 4.9% | 3.3% | 2062 g |
| Vitamin B9, folate | 4 μg | 400 μg | 1% | 0.7% | 10000 g |
| Vitamin B12, cobalamin | 0.85 μg | 3 μg | 28.3% | 18.9% | 353 g |
| Vitamin D, calciferol | 0.2 μg | 10 μg | 2% | 1.3% | 5000 g |
| Vitamin D3, cholecalciferol | 0.2 μg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 0.11 mg | 15 mg | 0.7% | 0.5% | 13636 g |
| Vitamin K, phylloquinone | 1.1 μg | 120 μg | 0.9% | 0.6% | 10909 g |
| Vitamin PP, NE | 0.137 mg | 20 mg | 0.7% | 0.5% | 14599 g |
| Macronutrients | |||||
| Potassium, K | 219 mg | 2500 mg | 8.8% | 5.9% | 1142 g |
| Calcium, Ca | 206 mg | 1000 mg | 20.6% | 13.7% | 485 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 3.3% | 2000 g |
| Sodium, Na | 110 mg | 1300 mg | 8.5% | 5.7% | 1182 g |
| Sulfur, S | 75.4 mg | 1000 mg | 7.5% | 5% | 1326 g |
| Phosphorus, P | 154 mg | 800 mg | 19.3% | 12.9% | 519 g |
| Trace Elements | |||||
| Iron, Fe | 0.13 mg | 18 mg | 0.7% | 0.5% | 13846 g |
| Manganese, Mn | 0.011 mg | 2 mg | 0.6% | 0.4% | 18182 g |
| Copper, Cu | 18 μg | 1000 μg | 1.8% | 1.2% | 5556 g |
| Selenium, Se | 5.9 μg | 55 μg | 10.7% | 7.1% | 932 g |
| Zinc, Zn | 0.53 mg | 12 mg | 4.4% | 2.9% | 2264 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 0.27 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 49 mg | max 300 mg | |||
| Fatty acid | |||||
| Transgender | 0.333 g | max 1.9 г | |||
| monounsaturated trans fats | 0.267 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 6.42 g | max 18.7 г | |||
| 4: 0 Oily | 0.232 g | ~ | |||
| 6: 0 Nylon | 0.183 g | ~ | |||
| 8: 0 Caprylic | 0.116 g | ~ | |||
| 10: 0 Capric | 0.282 g | ~ | |||
| 12: 0 Lauric | 0.335 g | ~ | |||
| 14: 0 Myristic | 1.067 g | ~ | |||
| 15: 0 Pentadecanoic | 0.107 g | ~ | |||
| 16: 0 Palmitic | 3.056 g | ~ | |||
| 17: 0 Margarine | 0.063 g | ~ | |||
| 18: 0 Stearin | 0.956 g | ~ | |||
| 20: 0 Arachinic | 0.012 g | ~ | |||
| 22: 0 Begenic | 0.006 g | ~ | |||
| 24: 0 Lignoceric | 0.004 g | ~ | |||
| Monounsaturated fatty acids | 2.659 g | min 16.8 г | 15.8% | 10.5% | |
| 14: 1 Myristoleic | 0.108 g | ~ | |||
| 16: 1 Palmitoleic | 0.196 g | ~ | |||
| 16: 1 cis | 0.166 g | ~ | |||
| 16: 1 trans | 0.03 g | ~ | |||
| 17: 1 Heptadecene | 0.018 g | ~ | |||
| 18: 1 Olein (omega-9) | 2.315 g | ~ | |||
| 18: 1 cis | 2.077 g | ~ | |||
| 18: 1 trans | 0.238 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 0.019 g | ~ | |||
| 22: 1 Erucova (omega-9) | 0.003 g | ~ | |||
| 22: 1 cis | 0.003 g | ~ | |||
| Polyunsaturated fatty acids | 0.445 g | from 11.2 to 20.6 | 4% | 2.7% | |
| 18: 2 Linoleic | 0.356 g | ~ | |||
| 18: 2 trans isomer, not determined | 0.064 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.246 g | ~ | |||
| 18: 2 Conjugated Linoleic Acid | 0.047 g | ~ | |||
| 18: 3 Linolenic | 0.043 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.039 g | ~ | |||
| 18: 3 Omega-6, Gamma Linolenic | 0.002 g | ~ | |||
| 18: 3 trans (other isomers) | 0.002 g | ~ | |||
| 18: 4 Styoride Omega-3 | 0.002 g | ~ | |||
| 20: 2 Eicosadienoic, Omega-6, cis, cis | 0.002 g | ~ | |||
| 20: 3 Eicosatriene | 0.013 g | ~ | |||
| 20: 3 Omega-6 | 0.012 g | ~ | |||
| 20: 4 Arachidonic | 0.014 g | ~ | |||
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.004 g | ~ | |||
| Omega-3 fatty acids | 0.052 g | from 0.9 to 3.7 | 5.8% | 3.9% | |
| 22: 4 Docosatetraene, Omega-6 | 0.003 g | ~ | |||
| 22: 5 Docosapentaenoic (DPC), Omega-3 | 0.006 g | ~ | |||
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.001 g | ~ | |||
| Omega-6 fatty acids | 0.279 g | from 4.7 to 16.8 | 5.9% | 3.9% |
The energy value is 150 kcal.
- cup = 246 g (369 kCal)
- 0,5 cup = 124 g (186 kCal)
Ricotta cheese 10,2% fat, whole milk, mdzh 39% dry in-ve rich in vitamins and minerals such as: vitamin A – 13,3%, vitamin B2 – 16,6%, vitamin B12 – 28,3%, calcium – 20,6%, phosphorus – 19,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- 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.
- 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.
Tags: calorie content 150 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Ricotta cheese 10,2% fat, from whole milk, mdzh. 39% dry in-ve, calories, nutrients, useful properties Ricotta cheese 10,2% fat, from whole milk, mdzh. 39% dry in-ve