1 Calories
1.1 Calories
174.00 Kcal744.00 Kcal
0
904
1.3 Calories in 1 cup
1.4 Calories in 1 tbsp
1.5 Calories in 1 oz
1.7 Calories in 1 slice of
1.8 Serving size
1.9 Proteins
1.10 Carbs
1.10.2 Fiber
2.3.2 Sugar
2.4 Fats
2.4.2 Fat Content
2.4.4 Saturated Fat
2.4.6 Trans Fat
2.4.8 Polyunsaturated Fat
2.4.10 Monounsaturated Fat
3 Nutrition
3.1 Serving Size
3.2 Cholesterol
3.3 Vitamins
3.3.1 Vitamin A
3.3.3 Vitamin B1 (Thiamin)
3.3.5 Vitamin B2 (Riboflavin)
3.3.7 Vitamin B3 (Niacin)
3.3.8 Vitamin B6 (Pyridoxine)
0.04 mg0.00 mg
-0.026
1.5
3.4.2 Vitamin B9 (Folic acid, Folate)
3.4.4 Vitamin B12 (Cobalamin)
3.4.6 Vitamin C (Ascorbic acid)
3.4.8 Vitamin D
3.4.10 Vitamin D (D2+D3)
3.4.11 Vitamin E (Alpha- Tocopherol)
3.4.13 Vitamin K (Phylloquinone)
3.5 Minerals
3.5.1 Calcium
3.6.2 Iron
3.6.3 Magnesium
4.1.2 Phosphorus
6.5.2 Potassium
6.5.4 Sodium
84.00 mg606.00 mg
0
7022.4
6.5.5 Zinc
6.6 Other
6.6.1 Water
6.6.2 Caffeine
7 Benefits
7.1 Health Benefits
Absorps of Calcium & Vitamin B
Absorps of Calcium & Vitamin B, Antioxidative effect, Anti-tumor activity, Prevents Cancer, Boosts immune system, Presence of calcium makes teeth strong & healthy, Provides energy, Treating fungal infections
7.1.1 Other General Benefits
Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
NA
7.2 Hair and Beauty Benefits
7.2.1 Skin Care
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
NA
7.2.2 Hair Care
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
NA
7.3 Nutritional Importance & Uses
7.3.1 Uses
7.3.2 Nutritional Importance
Good source of protein
Good source of calories, Good source of Calcium, Good source of protein, Rich in Vitamin D
7.4 Allergy
7.4.1 Allergy Symptoms
Not Available
Not Available
8 What is
8.1 What is
- Ricotta is an Italian whey cheese made from sheep or cow, goat, or Italian water buffalo milk whey left over from the production of cheese.
- Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids. Saturated fatty acids: Palmitic acid: 31% Myristic acid: 12% Stearic acid: 11%
8.1.1 Color
8.1.2 Flavor
Not Available
Not Available
8.1.3 Aroma
Not Available
Not Available
8.1.4 Vegetarian
8.2 Origin
9 How to make
9.1 Serving Size
9.2 Ingredients
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
NA
9.2.1 Fermentation Agent
Not Applicable
Not Applicable
9.3 Things you need
Bowl, Cheesecloth, Sauce pan, Stirrer
Not Available
9.4 Time Duration
9.4.1 Preparation Time
9.4.2 Cooking Time
9.4.3 Aging time
Not Available
Not Available
9.5 Storage & Shelf Life
9.5.1 Refrigeration Temperature
9.5.2 Shelf Life