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Ricotta Nutrition Facts

216 calories in 0.5 cup

Calories in Ricotta
Cheese, ricotta, whole milk
216 calories in Ricotta, 0.5 cup
0.5 cup = 124g ≈ 0.273lb ≈ 4.37oz
1.74 calories / gram
6 Weight Watchers points
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Calorie Sources:66% fats; 28% proteins; 7% carbohydrates
Fats:16.10 g (141 calories, 13% by weight)
Carbohydrates:3.77 g (15 calories, 3% by weight)
Proteins:13.96 g (60 calories, 11% by weight)
Alcohol:~
Water:88.91 g (72% by weight)
Fat Composition:67% saturated; 29% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:63.24 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
0.5 cup
Food Group:Dairy and Egg Products
USDA #:1036
Tags: cheese; ricotta cheese;
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Vitamin A:552 IU
Retinol:145.08 mcg
Retinol Activity Equivalent:148.80 mcg
α-Carotene:~
β-Carotene:40.92 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:12.40 mcg
Vitamin B-2:235.60 mcg
Vitamin B-3:124 mcg
Vitamin B-5:260.40 mcg
Vitamin B-6:49.60 mcg
Vitamin B-9:14.88 mcg
Food folate:14.88 mcg
Dietary Folate Equivalent:14.88 mcg
Folic acid:~
Vitamin B-12:0.42 mcg
Added Vitamin B-12:~
Choline:21.70 mg
Vitamin C:~
Vitamin D:12
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.25 mcg
Vitamin D (D2 + D3):0.25 mcg
Vitamin E:136.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:1.36 mcg
Calcium (Ca):0.26 g
Copper (Cu):24.80 mcg
Fluoride (F):~
Iron (Fe):471.20 mcg
Magnesium (Mg):13.64 mg
Manganese (Mn):7.44 mcg
Phosphorus (P):0.20 g
Potassium (K):0.13 g
Selenium (Se):17.98 mcg
Sodium (Na):0.10 g
Zinc (Zn):1.44 mg
Cholesterol:63.24 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.77 g
Dietary Fiber:~
Sugars Total:0.33 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:13.96 g
Essential amino acids
Phenylalanine:0.68 g
Leucine:1.51 g
Methionine:0.35 g
Lysine:1.65 g
Isoleucine:0.72 g
Valine:0.86 g
Threonine:0.63 g
Tryptophan:0.15 g
Histidine:0.56 g
Arginine:0.78 g
Non-essential amino acids
Alanine:0.61 g
Aspartic acid:1.23 g
Betaine:~
Cystine:0.11 g
Glutamic acid:3.03 g
Glycine:0.36 g
Hydroxyproline:~
Proline:1.31 g
Serine:0.71 g
Tyrosine:0.72 g
Fats Total:16.10 g
Saturated fatty acids:10.28 g
Monounsaturated fatty acids:4.49 g
Polyunsaturated fatty acids:0.47 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.71 g
Hexanoic/Caproic [6:0]:0.11 g
Octanoic/Caprylic [8:0]:0.14 g
Decanoic/Capric [10:0]:0.27 g
Dodecanoic/Lauric [12:0]:0.19 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.69 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.02 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.59 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.66 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:3.56 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.33 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.26 g
Caffeine:~
Theobromine:~
Product Type:Ricotta
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2B5
Did you know?...In Costa Rica, especially in Atenas, grapefruits are often cooked to remove their sourness, rendering them as sweets.
Related: Provolone Cheese
Cheese, ricotta, part skim milk
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