Know what’s on your plate
Ricotta cheese
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 193 kcal —
- Protein 9.8 g 20%
- Carbohydrate 6.4 g 2%
- Fat 14 g 18%
- Saturated fat 9.5 g 48%
- Fibre 0 g 0%
- Sugars 4.2 g —
- Sodium 145 mg 6%
- Cholesterol 65 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 120 µg 13%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.11 mg 1%
- Vitamin K 1.1 µg 1%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.19 mg 14%
- Niacin (B3) 0.07 mg 0%
- Pantothenic acid (B5) 0.46 mg 9%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 1 µg 0%
- Vitamin B12 0.46 µg 19%
- Choline 17.5 mg 3%
Minerals
- Calcium 243 mg 19%
- Iron 0.37 mg 2%
- Magnesium 13 mg 3%
- Phosphorus 169 mg 14%
- Potassium 160 mg 3%
- Zinc 0.85 mg 8%
- Copper 0.03 mg 4%
- Manganese 0.01 mg 0%
- Selenium 9.5 µg 17%
Similar foods
- Whole milk ricotta cheesewhole milk150 kcal / 100 g
- Light ricotta cheeselight127 kcal / 100 g
- Reduced fat ricotta cheesericotta, reduced fat98 kcal / 100 g
- Part skim milk ricotta cheesepart skim milk138 kcal / 100 g
- Ricottamin. 45 % fat in dry matter159 kcal / 100 g
- Sheep milk ricotta whey cheese157 kcal / 100 g
- Cow milk ricotta whey cheese146 kcal / 100 g
- Feta cheese265 kcal / 100 g
- Gouda cheese356 kcal / 100 g
- Ricotta pie203 kcal / 100 g
Questions about Ricotta cheese
How do you stop ricotta making lasagne watery?
If it looks loose, drain it in a fine sieve for 20–30 minutes, then mix it with the other filling ingredients. You can use it straight from the tub if it is already thick.
Can you bake ricotta, and how do you keep it creamy?
Yes. For a simple baked ricotta, stir it with an egg, herbs and seasoning, spoon into an ovenproof dish and bake at 180 °C for about 25 minutes, until set but still soft in the middle.
How long does ricotta keep once opened?
Keep it covered in the fridge and use it within a few days of opening; follow the use-by date and any storage instructions on the pack. If it smells sour or has mould, discard it.
Can you freeze ricotta?
You can, but thawed ricotta often turns grainy and releases liquid. Freeze it in an airtight container, thaw it in the fridge, then drain and stir it before using it in cooked dishes such as lasagne or baked pasta.
What can you make with ricotta?
Use it in lasagne, ravioli or cannelloni, or spread it on toast with honey or sliced fruit. It also works in pancakes and cheesecakes; for savoury dishes, try lemon zest, black pepper and chopped herbs.
What can you use instead of ricotta in a recipe?
Cottage cheese is a good savoury substitute: blend it briefly for a smoother filling, or leave it lumpy if the texture suits. For baking, strained Greek yoghurt can work, though it tastes tangier.
How is ricotta made, and what does its name mean?
Ricotta is traditionally made by reheating whey left from cheesemaking, which brings its remaining proteins together into soft curds. Its name means “recooked” in Italian.
How much protein does ricotta provide, and what kind of fat does it contain?
A 100 g portion provides 9.8 g of protein. Its fat is mostly saturated: 9.5 g per 100 g.
Source: Canadian Nutrient File 43 · per 100 g · carbohydrate per EU label, fibre excluded
