Nutritional value of cottage cheese. Caloric content of cottage cheese 5 percent

Taste and nutritional value of cottage cheese largely depend on its fat content. Familiar to us since childhood, a dairy product today is produced in a huge range. In many cases, nutritionists and doctors recommend using cottage cheese, which has a 5% fat content. What is the peculiarity of this type of product, as well as cottage cheese in general? What is the calorie content of cottage cheese (5 percent fat content and others)? How is it useful in dietary nutrition?

Types of cottage cheese depending on fat content

Even knowing the value of this product forour health, you can get confused in the names offered by supermarkets. Today, only by the gradation of fat content there are several types of useful fermented milk products.

It is granular (farmer), it is prepared from whole milk (fat content of cottage cheese 15 or 18% - will depend on the raw material, its density).

Cottage cheese from the separated milk (here first the cream is separated, and then the final product is made) can have different fat content:

• skimmed curd mass has 0%;
• 5% curd, respectively, has 5 grams of fat per 100 g of product;
• 9%;
• 18%;
• cottage cheese with 22% (the most fatty).

What is the nutritional value of cottage cheese? What is the percentage of fat? To whom and why is it useful to buy a product with a low content?

Composition of the product

To understand this, you should see why the product can have a different percentage of fat and what it depends on.

The composition of cottage cheese includes a lot of useful. This is a large number of proteins (about 16%), which are necessary for our body for the formation of muscle mass. There is an insignificant amount of carbohydrates (about 3%).

There are also fats, the percentage of which depends on the methodproduct manufacturing. They are easily digested. If the cottage cheese will have only 5% of fat, then it will be suitable for a diet table. It is the calorie content of 5% cottage cheese that allows it to be used in patients with pancreatitis, elderly people and children from 8 months.

The product is rich in micro- and macro-elements (fluorine,iron, sodium, magnesium, folic acid). Also there are very useful for our bones and teeth, phosphorus, calcium, potassium. It has vitamins (group B, A, K), their importance for our body is difficult to overestimate, they participate in metabolic processes, they are needed to prevent many diseases.

Amino acids tryptophan and methionine are useful for hematopoiesis, very important for the stabilization of our nervous system.

There are other additives. Today, the industry produces curd mass with a number of fillers: vanilla, raisins, dried apricots, berries and fruits. They not only impart a pleasant, unique flavor to the product, but also increase the amount of nutrients in it. Quite often, sugar is added to such types of curd mass, which significantly increases its caloric value.

The nutritional value

The acidity of the curd mass is neutral, thatallows it to be used for patients with most diseases of the gastrointestinal tract. The lack of preservatives and the availability of a wide range of vitamins and beneficial microelements make cottage cheese indispensable for baby food, and low caloric content provides usefulness for a dietary diet.

The nutritional value of the curd mass of different fat content can be judged from the table.

It should be noted that calorie and foodthe value of cottage cheese will depend not only on the percentage of fat in the product, but also on the amount of carbohydrates and proteins. And it can differ, because it depends on fat content and milk density.

Features 5% product

Very useful 5 percent curd, chemical composition and nutritional value which are harmoniously combined.

Low calorie and traditional healthyquality make this product indispensable in dietary nutrition. It is recommended for children from six months. In view of the fact that the fat content of cottage cheese is only 5%, it is well absorbed by the children's organism, while it has a supply of calcium, phosphorus, vitamins, and other substances useful for babies.

Good for the elderly, as it has in itsthe composition of a small amount of saturated fat, as well as for those who suffer from chronic gastrointestinal diseases. Several factors are important here: neutral acidity and the presence of pepsins, as well as a sparing composition for the stomach.

This product is used in many diet for weight loss, the nutritional value of this type of curd is only 121 kcal per 100 grams. So, the famous "Kremlin diet" recommends using it.

When it is better to eat more calorie cottage cheese

In many cases, cottage cheese is 9%, calorieswhich is somewhat higher (159 kcal), can be alternated with 5%, as a decrease in the level of fat content of the product leads to a decrease in the amount of nutrients in it. However, when dietary nutrition for such an alternation is mandatory doctor's consultation.

But for those who want to gain muscle mass, it is better to use 9% curd, as here it will be necessary not only protein, which is in large quantities in the product, but also its caloric value.

For these purposes the product of 15 percent fat content is quite suitable. Cottage cheese 9%, the calorie content of which is higher than 5%, will be useful at high physical loads (including sports).

How to prepare a cottage cheese mass

Low-fat varieties of this useful productprepared from milk, previously passed through a separator. Here, fatty cream is separated from the total mass. Then, by traditional fermentation (with the addition of the pepsin enzyme), the final product is made from it and the whey is filtered from the curd mass. Such a product will have a zero percent fat. Then, to get a 5% fat content, cream is added to the finished curd mass. This technology is used by modern industry practically without the use of preservatives and chemicals.

How to know the quality of cottage cheese and its nutritional value

When you purchase the curd mass of industrial production, all these data can be read on the packaging. Be sure to see the date of manufacture, as the cottage cheese quickly deteriorates.

Conscientious manufacturers make packagingtransparent or leave a window in it. This allows you to see the consistency and color of the product. Normally, the mass is ideally white granular, slightly oily consistency.

About the quality of the farm product

Cottage cheese is worth trying: the taste should be neutral, soft. A bitter taste will indicate poor quality milk, and sour taste - about a stale product. If the curd mass is tough, it has been over-extinguished on fire, this product no longer has useful vitamins and most trace elements. Rub the cottage cheese between your fingers, you should get an oily mass, which rolls into a lump. The product of poor quality will be sticky.