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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole milk ricotta is a nutrient-dense dairy product. It is an excellent source of high-quality whey protein for muscle repair and provides essential minerals like calcium and phosphorus for bone health. It also contains Vitamin B12 and selenium, though it should be consumed in moderation due to its saturated fat content.
Whole milk ricotta contains approximately 11.3g of protein per 100g. It is particularly rich in whey protein, which is highly bioavailable and effective for supporting muscle growth and immune function.
Yes, whole milk ricotta is considered keto-friendly. With only 3g of carbohydrates and 13g of fat per 100g, it fits well within the high-fat, low-carb requirements of a ketogenic diet.
Pure whole milk ricotta is naturally gluten-free as it is made from milk, an acid (like vinegar or citric acid), and salt. However, always check the label for any additives or stabilizers that might contain gluten if you have a severe sensitivity.
No, whole milk ricotta is not lactose-free. While the cheesemaking process reduces some lactose content, it still contains enough to cause discomfort for individuals with moderate to severe lactose intolerance.
Whole milk ricotta has a very mild, slightly sweet, and milky flavor. Its texture is creamy yet slightly grainy, making it much richer and smoother than part-skim varieties.
You can freeze it, but the texture will change, becoming more crumbly and watery once thawed. It is best to use previously frozen ricotta in cooked or baked dishes like lasagna or pancakes rather than eating it fresh.
whole milk ricotta cheese is a versatile ingredient found in cuisines around the world. With 174 calories per 100g and 11.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 10 recipes featuring whole milk ricotta cheese with step-by-step instructions.
Browse recipes →Once opened, whole milk ricotta should be stored in an airtight container in the refrigerator and consumed within 5 to 7 days. If you see mold, a yellowish tint, or notice a sour smell, it has spoiled and should be discarded.
Whole milk ricotta is made from full-fat milk, resulting in a creamier texture and richer flavor. Part-skim ricotta uses lower-fat milk, which reduces the calorie and fat content but often results in a drier, grainier consistency.
It can be beneficial for weight loss because its high protein content (11.3g per 100g) helps promote fullness and satiety. However, because it contains 174 calories per 100g, it is important to monitor portion sizes to stay within your daily caloric goals.