Cheese, ricotta, whole milk
* 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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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.0 MG | 1% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 6% | |
| Folate, total | 4 UG | 1% | |
| Choline, total | 17.5 MG | 3% | |
| Vitamin B-12 | 0.9 UG | 35% | |
| Vitamin A, RAE | 120 UG | 13% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 1.1 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 206 MG | 16% | |
| Iron, Fe | 0.1 MG | 1% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 154 MG | 12% | |
| Potassium, K | 219 MG | 5% | |
| Sodium, Na | 110 MG | 5% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 5.9 UG | 11% |
Nutrition Highlights
- Good source of Riboflavin (23% DV).
- Good source of Vitamin B-12 (35% DV).
About Cheese, ricotta, whole milk
This creamy dairy product is made from the whey left over during cheese production, resulting in a soft, mild, and slightly grainy texture. Its mild flavor makes it incredibly versatile in both sweet and savory dishes. Unlike aged cheeses, it has a high moisture content and a fresh, clean taste that pairs well with a variety of ingredients.
Nutritionally, it offers a good balance of macronutrients, providing a moderate amount of protein along with a mix of carbohydrates and fats. The protein content supports muscle maintenance and repair, while the fats contribute to satiety and flavor. Since it's made from whole milk, it contains a higher fat content compared to low-fat or part-skim versions, which also means it delivers more fat-soluble vitamins like A and D. However, those monitoring their fat intake may want to consider portion sizes or opt for reduced-fat varieties.
In the kitchen, it shines in both traditional and modern recipes. It's a staple in Italian dishes like lasagna and stuffed shells, where its creamy texture binds ingredients together. Bakers often use it in desserts such as cheesecakes, cannoli, and pancakes for added richness. It also works well as a spread on toast with honey or as a base for dips and savory toppings. Its mildness allows it to absorb flavors from herbs, spices, or sweeteners, making it a flexible ingredient for health-conscious cooks looking to add creaminess without overwhelming other components of a dish.
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