Ricotta
Dairy & eggs
- 157kcal
- 7.8 gprotein
- 0 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 7.8 g
- Fat 11 g
- Carbohydrate 6.9 g
- Water and other 74.3 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium105 mg · 5% · #58 of 258
- Potassium230 mg · 5% · #151 of 256
- Calcium224 mg · 17% · #43 of 258
- Iron0.1 mg · <1% · #218 of 259
- Magnesium19.7 mg · 5% · #148 of 256
- Zinc0.56 mg · 5% · #123 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate4 µg · 1% · #189 of 237
- Vitamin A127 µg · 14% · #38 of 237
- Vitamin B120.78 µg · 33% · #39 of 236
Where it comes from
- 1800sApennine herders continued making ricotta in ceramic milk boilers in the 19th century.Italy
Used in GlobeCooks dishes from: Americas (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More dairy & eggs
Nutrients: USDA FoodData Central (food 170851, 746766), public domain. Identity: Wikidata Q216781. Compiled by GlobeCooks.