Dairy & Eggs · Nutrition facts

Ricotta Cheese

by Tre Stelle

164 kcal per 100 g, with 10.9 g protein, 1.8 g carbs and 12.7 g fat. Full micronutrients and serving info below.

Serving: 1 portion (55 g)
Good proteinLow carbCalcium rich
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Ricotta CheeseNutri-Score CCompare
Amount

Showing values for 100 g

164 kcal
Calories
8% of a 2000 kcal day
10.9 g
Protein
26% of calories
1.8 g
Carbs
4% of calories
12.7 g
Fat
70% of calories
Macro split
Protein 26%Carbs 4%Fat 70%

Nutrition facts

per 100 g
Sugar1.8g
Saturated fat8.2g41% DV
Cholesterol45.5mg15% DV
Sodium109.1mg5% DV
Potassium90.9mg2% DV
Calcium227.3mg17% DV
Iron0mg0% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0059441185692 · Data last verified:

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0059441185692

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Common questions

How many calories are in Ricotta Cheese?

Ricotta Cheese by Tre Stelle has 164 kcal per 100 g. One serving (55 g) is about 90 kcal.

How much protein is in Ricotta Cheese?

Ricotta Cheese contains 10.9 g of protein per 100 g — about 6 g per 55 g serving.

Is Ricotta Cheese a good source of protein?

Yes — 10.9 g of protein per 100 g, supplying 26% of its calories. That makes it a good protein source.

Is Ricotta Cheese keto-friendly?

With 1.8 g total carbs (about 1.8 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Ricotta Cheese high in saturated fat?

It has 8.2 g of saturated fat per 100 g — 41% of the daily value, which counts as high.

Is Ricotta Cheese low in sodium?

Yes — just 109.1 mg per 100 g (5% of the daily value), which qualifies as low sodium.

Why does Ricotta Cheese have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (8.2 g); points in favor come from protein (10.9 g). Overall that places it in band C.

How much Ricotta Cheese is 100 calories?

About 61 g of Ricotta Cheese equals 100 kcal.

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