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Kemps — 4% SMALL CURD COTTAGE CHEESE

Cheese Kemps LLC Branded
97 Calories
11.5g Protein
3.5g Carbs
4.4g Fat
0g Fiber
Nutrition Facts
Serving Size 100 g
Calories 97
% Daily Value*
Total Fat 4.4g 6%
Saturated Fat 2.7g 13%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 416mg 18%
Total Carbohydrate 3.5g 1%
Dietary Fiber 0g 0%
Total Sugars 2.7g
Protein 11.5g 23%
Vitamin D 0mcg 0%
Calcium 80mg 6%
Iron 0mg 0%
Potassium 97mg 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 11.5g 59%
Carbs 3.5g 18%
Fat 4.4g 23%

Minerals

Nutrient Amount % DV
Calcium, Ca 80 MG 6%
Iron, Fe 0 MG 0%
Potassium, K 97 MG 2%
Sodium, Na 416 MG 18%

Nutrition Highlights

  • Low in calories with 97 kcal per 100g.
  • Good source of protein with 11.5g per 100g.

About 4% SMALL CURD COTTAGE CHEESE

Kemps 4% Small Curd Cottage Cheese uses a slightly different formulation than some competitors, incorporating whey protein concentrate and polysorbate 80 alongside the more standard carrageenan and guar gum stabilizers. The result is a creamy, fine-curd product with a good protein punch and a mild dairy flavor. Higher fat content from the cream gives it more richness than low-fat alternatives. Works well in both sweet and savory applications.

Ingredients

CULTURED SKIM MILK, WHEY PROTEIN CONCENTRATE, CREAM, SKIM MILK, CONTAINS 2% OR LESS OF SALT, GUAR GUM, MONO AND DIGLYCERIDES, CAROB BEAN GUM, NATURAL FLAVOR, POTASSIUM SORBATE AND CARBON DIOXIDE (TO MAINTAIN FRESHNESS), CARRAGEENAN, POLYSORBATE 80, ENZYMES.

Dietary Information

4% SMALL CURD COTTAGE CHEESE is considered low-carb and keto-friendly, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 97 calories per 100 grams, 4% SMALL CURD COTTAGE CHEESE gets 47% of its calories from protein, 15% from carbohydrates, and 41% from fat. This is lower than most foods and comparable to fruits and vegetables.

Compare Kemps — 4% SMALL CURD COTTAGE CHEESE

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