Ricotta curd cheese could be recommended for people who value milk and milk protein products, and especially healthy eating. The most remarkable thing about ricotta products is milk protein and its high content – up to 20% – up to 95% of which is composed of whey proteins with high biological value that are easily taken in by the human body. Since the bulk of the carbohydrates (mostly lactose) in the milk used for cheese making remains in the raw ricotta, natural ricotta contains a lot of carbohydrates (4-7%) Ricotta contains moderate amounts of calories – one hundred grams of ricotta provides about 100-150 kilocalories of food energy. The sufficient amount of calcium in ricotta must also be mentioned. Both the whey (since the bulk of the calcium in the milk used for cheese making remains in the whey) and the calcium salts added while making the ricotta are responsible for its high calcium content.
10 PROS OF RICOTTA
The texts have been compiled in cooperation with PhD Margus Friedenthal and magazine Oma Maitse!