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Ricotta (Whole Milk) vs Whole Milk (3.5%)
Calories, macronutrients and nutrition facts compared side by side (per 100g).
Dairy
Ricotta (Whole Milk)
174 kcal11.3g Protein
per 100g
DairyWhole Milk (3.5%)
61 kcal3.2g Protein
per 100g
Nutrition Comparison
| Per 100g | Ricotta (Whole Milk) | Whole Milk (3.5%) |
|---|---|---|
| Calories | 174kcal | 61kcal |
| Protein | 11.3g | 3.2g |
| Carbs | 3g | 4.8g |
| Fat | 13g | 3.3g |
| Fiber | 0g | 0g |
| Sugar | 0.3g | 4.8g |
| Sodium | 84mg | 43mg |
Green marks the more favorable value (fewer calories/sugar/sodium, more protein/fiber).
Key Takeaways
- Whole Milk (3.5%) has 113 fewer calories per 100g than Ricotta (Whole Milk) (185% less).
- Ricotta (Whole Milk) delivers more protein (11.3g vs 3.2g per 100g).
- Whole Milk (3.5%) contains less fat (3.3g vs 13g).
- Ricotta (Whole Milk) has less sugar (0.3g vs 4.8g).
Ricotta (Whole Milk)
Ricotta is made from whey, giving it a soft texture and a good protein-to-calorie ratio with notable calcium. It is lower in sodium than most cheeses, which makes it versatile in both savory and sweet dishes.
View Ricotta (Whole Milk) nutrition →Whole Milk (3.5%)
Whole milk supplies complete protein, calcium, vitamin B12 and (often fortified) vitamin D in a single package. Its 3.5% fat carries fat-soluble vitamins and adds satiety; skim and low-fat versions cut the calories but lose some of those vitamins unless fortified.
View Whole Milk (3.5%) nutrition →Track Ricotta (Whole Milk) & Whole Milk (3.5%) in Kairo
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