Ricotta Nutrition Facts

216 calories in 0.5 cup

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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?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
Related: Provolone Cheese
Cheese, ricotta, part skim milk
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