Cheese, Ricotta

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 82 g
Fat: 10.2 g
Protein: 7.5 g
Carbohydrate: 0.8 g
Energy content
Fat: 73 E%
Protein: 25 E%
Carbohydrate: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 519 kJ (125 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat460h10.2 g72%
CarbohydrateMI01810.8 g2%
Dietary fibre460h0 g0%
Protein460h7.5 g24%
Alcohol500 g0%
WaterMI014282 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch3310 g
Sugar, totalMI_SUGAR_NO0.8 g
Sugar, added500 g
Sugar, free500 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI0325120 µg-RE
Vitamin A (RE)MI0322122 µg-RE16 %
Beta-carotene460h33 µg
Retinol460h117 µg
Vitamin D460h0.2 µg2 %
Vitamin E460h0.1 mg-ATE0 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)460h0.01 mg0 %
Vitamin B2 (riboflavin)460h0.3 mg18 %
Vitamin B3 (niacin)460h0.1 mg
Niacin equivalentsMI04211.9 mg9 %
Vitamin B6 (pyridoxine)460h0.1 mg5 %
Vitamin B9 (folate)460h4 µg1 %
Vitamin B12 (cobalamin)460h0.9 µg22 %
Vitamin C (askorbic acid)460h0 mg0 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)460h206 mg17 %
Potassium (K)460h219 mg6 %
Sodium (Na)460h110 mg
Salt (NaCl)MI01200.3 g
Phosphorus (P)460h154 mg24 %
Magnesium (Mg)460h20 mg6 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)460h0.1 mg0 %
Copper (Cu)460h0.02 mg2 %
Zinc (Zn)460h0.5 mg3 %
Selenium (Se)460h6 µg7 %
Iodine (I)3258 µg5 %

Classification

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0185Uncured cheese (US CFR)
A0786Uncured cheese (EUROFIR)
B1201Cow
C0244Whey
E0144Semisolid
F0001Extent of heat treatment not known
G0003Cooking method not applicable
H0101Lactic acid fermented
J0131Preserved by chilling
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
20
Estimated value.
50
Estimated as a naturally occurring zero value, not analysed.
325
University of Oslo (2018). Iodine project 2017-2018.
331
Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.
460g
US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page
460h
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov/
MI0120
Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
MI0142
Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
MI0181
Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
MI0322
Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))
MI0325
Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
MI0421
Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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