CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Hard cheese [PRODUCT REDACTED]".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient	amount	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	355.6 kcal	1684 kcal	21.1%	5.9%	474 g
Protein	26 g	76 g	34.2%	9.6%	292 g
Fats	26.5 g	56 g	47.3%	13.3%	211 g
Carbohydrates	3.5 g	219 g	1.6%	0.4%	6257 g
Vitamins
Vitamin A, RE	400 mcg	900 mcg	44.4%	12.5%	225 g
Retinol	0.4 mg	~
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	0.6%	5000 g
Vitamin B2, riboflavin	0.3 mg	1.8 mg	16.7%	4.7%	600 g
Vitamin B6, pyridoxine	0.1 mg	2 mg	5%	1.4%	2000 g
Vitamin B9, folate	19 μg	400 mcg	4.8%	1.3%	2105 g
Vitamin B12, cobalamin	1.4 μg	3 μg	46.7%	13.1%	214 g
Vitamin C, ascorbic	2.8 mg	90 mg	3.1%	0.9%	3214 g
Vitamin E, alpha tocopherol, TE	0.3 mg	15 mg	2%	0.6%	5000 g
Vitamin PP, NE	4.516 mg	20 mg	22.6%	6.4%	443 g
Niacin	0.2 mg	~
Macronutrients
Potassium, K	100 mg	2500 mg	4%	1.1%	2500 g
Calcium, Ca	1005 mg	1000 mg	100.5%	28.3%	100 g
Magnesium, Mg	50 mg	400 mg	12.5%	3.5%	800 g
Sodium, Na	860 mg	1300 mg	66.2%	18.6%	151 g
Phosphorus, Ph	540 mg	800 mg	67.5%	19%	148 g
Trace elements
Iron, Fe	0.9 mg	18 mg	5%	1.4%	2000 g
Manganese, Mn	0.1 mg	2 mg	5%	1.4%	2000 g
Copper, Cu	70 mcg	1000 mcg	7%	2%	1429 g
Zinc, Zn	4 mg	12 mg	33.3%	9.4%	300 g

Energy value Hard cheese [PRODUCT REDACTED] is 355.6 kcal.

Primary source: Product removed. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application "My Healthy Diet".

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The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES FIRM CHEESE [PRODUCT REMOVED]

Hard cheese [PRODUCT REDACTED]rich in vitamins and minerals such as: vitamin A - 44.4%, vitamin B2 - 16.7%, vitamin B12 - 46.7%, vitamin PP - 22.6%, calcium - 100.5%, magnesium - 12 , 5%, phosphorus - 67.5%, zinc - 33.3%

Benefits of Hard Cheese [PRODUCT REDACTED]

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. A person's daily need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and are "lost" during cooking or food processing.

Cheese is perhaps the most popular dairy product. Among the huge assortment, everyone can find their own variety, characterized by a unique taste and aroma. Today, there are more than 100 varietiesthat can satisfy even the most discerning gourmet.

How many calories are in different types of cheese

Trading networks offer consumers a wide variety of cheese products. The latest methods and technologies used in production make it possible to obtain cheeses of various fat content and hardness, including dietary varieties with a low fat content:

• rennet;
• with mold;
• fermented milk;

• whey;
• pickle;
• soft;

• semi-solid;
• solid;
• curdled.

The type of cheese determines its gastronomic attractiveness, nutritional value and how much kcal it contains.

Calorie table (energy value) of cheeses

Type of cheese	Calories in kcal per 100 grams
Homemade low-fat	86,7
Home 4.0%	113,4
Baltic	207,9
Mozzarella	236,9
Lithuanian	250,2
sheep	259,1
Bryndza cow	263,3
	264,6
Processed "Kostromskoy"	269,7
Munster	274,2
Processed, smoked sausage	274,8
Suluguni	286,0
Feta	290,7
Bree	291,3
"Russian"	300,8
Melted "Soviet"	307,3
Processed "Chocolate"	311,6
Latvian	316,9
Camembert	324,7
Melted "Latvian"	331,2
Roquefort	335,6
Kostroma	343,8
Poshekhonsky	344,2
Maasdam	349,3
Dutch, squared	350,6
Altaic	355,6
Gouda	356,7
Volzhsky	356,6
Moskovsky	358,3
Ossetian	359,6
Salduski	361,2
Russian 50% fat	364,1
Biysk	371,0
Dutch, round	375,8
Lambert	377,4
Cheddar	380,3
Swiss	391,4
Parmesan	392,6

Application in dietetics

Cheese is often included in diet menus, for example:

• protein and high protein diet of athletes;
• wine;
• pear;
• tomato.

For cheese lovers, there is not much of a favorite product, but nutritionists advise you to limit yourself 30-40 grams per day.

In addition to the fact that cheeses are classic and salty, you can often find products in stores with various additives: smoked meats, etc. A separate category includes blue cheeses, because for their creation, special strains of food mold that are safe for human health are derived.

Recipes and calorie content of cheese dishes

Cheese can be an everyday product that nutritionists recommend to eat for breakfast, or an exquisite delicacy, have a delicate or piquant taste and aroma, be an amateur or a favorite treat for children, like melted chocolate with nuts. In any case, chefs and culinary specialists have come up with a lot of recipes and the use of cheese and cheese products.

Chicken casserole

Usually grated cheeses are used for casseroles as a topping, but in this recipe, feta cheese plays the role of the main component. Ingredients for cooking:

Defrost the chicken breast, rinse with water, cut into medium-sized cubes and fry in a pan for 6-7 minutes with a little addition. Wash the zucchini, remove the skin, cut into thin rings or half rings and fry. Boil the pasta, drain the water and put it in a colander. Put pasta, zucchini in layers in a greased form, but you can mix them if you wish, put fried fillets on top. Finely grate the cheese on the chicken. The top layer will be an egg and sour cream filling, and then finely chopped green onions. The dish should be baked in the oven at a temperature of 185 ° C for about half an hour. Serve with sour cream and herbs. The calorie content of 100 grams of casserole is 142 kcal.

Cheese omelet

Cheese can add interesting flavor to ordinary dishes. For a nutritious and satisfying breakfast, prepare the following foods:

• a piece of any hard cheese (120 g);
• (7 pieces);
• milk 2.5% (half a glass);
• (25 g);
• premium wheat flour (4 dessert spoons);
• cherry tomatoes (6 pieces);
• a pinch of salt.

Divide the cheese into two parts - rub one finely on a grater, and cut the other into slices 3 mm thick. Sift flour through a sieve into milk, stir so that there are no lumps. Break the eggs into a blender thicket and beat for 25 seconds, pour the egg mass into the milk and mix again. Form for an omelet, but it will need to be baked, grease with cooking fat and line the bottom with cheese plates. Pour the omelet mixture on top of the cheese layer. If desired, you can add chopped ham or sausages. "Drown" the cherry tomatoes in the omelette mass whole and sprinkle with grated cheese, put in the oven for a quarter of an hour, setting the temperature to 200-210 ° C. Serve the omelet hot. The calorie content of the dish according to the described recipe is 172 kcal / 100 g.

Cheese sticks

Crispy sticks are a great snack option for a buffet or buffet. Components required for cooking:

• premium wheat flour (glass with a slide);
• cream cheese or yogurt (225 g);
• butter (1 pack \u003d 200 g);
• chicken egg (1 piece);
• (tablespoon);
• (3 tablespoons);
• salt (teaspoon).

Soften the butter and mix with finely grated cheese, sifted flour and salt. Sprinkle flour on a rolling board and place the dough on top of it. Roll out the cheese layer with a rolling pin and cut into strips of the desired length and shape, which must be laid on a baking sheet lined with baking paper. Beat an egg in a bowl, cover each stick with it, sprinkle with a mixture of caraway seeds and sesame seeds on top. Bake at 190 ° C for about a quarter of an hour. The energy value of the snack is 412 kcal.

Cheese buns for tea

Cheese rolls are great for breakfast and go well with salted butter or melted cheese. Ingredients:

Heat the milk, add yeast and stir. Sift flour through a sieve, add two eggs, softened butter (150 g), salt and granulated sugar. Knead the dough and put it to ferment (about an hour and a half). At this stage, you can use a bread maker. The finished dough should be 2-2.5 times larger than the original mass, after which it should be divided into 10 identical koloboks. Melt the remaining piece of butter, grease a baking dish and roll 1 part of the dough onto its bottom, forming the bottom of the pie, it also needs to be greased with melted butter. Coarsely grate a piece of cheese and sprinkle on the cake, roll out the second bun on top, grease with butter, do not sprinkle with cheese. Then, by analogy, roll out the third bun, which must be sprinkled with grated cheese, continue until the whole dough is over. You don't need to sprinkle the top layer with cheese, but you need to cut it into squares to make it easier to separate the buns. Allow the cake to stand in a warm place for about 35-45 minutes and put in the oven at 180 ° C, after 12 minutes take it out, grease with whipped yolk and bake for another half hour. Cut the baked pastry into segments and serve cooled. The calorie content is 325 kcal / 100 g.

French salad

To prepare a gourmet salad, you will need the following products:

• lambert cheese (150 g);
• sweet and sour (2 medium pieces);
• chicken eggs (2 pieces);
• (2 large root crops);
• low-calorie mayonnaise (200 g).

Eggs and carrots need to be boiled and peeled. Cut the apples into halves, remove the peel and core. Grated components are laid out in a bowl in layers: apples, chicken eggs, carrots. Each layer is smeared with a minimum amount of mayonnaise, cheese is rubbed on top. The finished salad is sent to the refrigerator for an hour and a half and is served with a sprig of parsley. The calorie content is approximately 247 kcal / 100 g.

Baked Brussels sprouts

Cabbage is an excellent dietary component, cheesy, nutritious and low in calories. To prepare the dish you will need:

• gouda cheese (50 g);
• goat or sheep feta cheese (100 g);
• brussels sprouts (450 g);
• milk 2.5% (60 ml);
• sour cream 15% (150 g).

Boil the cabbage for 10 minutes in salted water and, after draining the water, put it in a baking dish. Grate cheese and feta cheese on a medium grater, in a separate bowl, mix them with milk and sour cream. Pour the cabbage forks with the resulting mixture, sprinkle with black pepper and send to the oven for 15-17 minutes, setting the temperature to about 190 ° C, bake until golden brown. The calorie content of the dish is only 115 kcal.

Envelopes with cheese and ham

These quick and easy-to-make envelopes make a great snack or nutritious afternoon snack. Components:

• chicken ham (350 g);
• lambert cheese (175 g);
• chicken eggs (2 pieces);
• mayonnaise (two tablespoons);
• clove.

Boil the eggs, cool, peel and grate with the cheese, squeeze out the garlic, salt, pepper a little and season with mayonnaise. Stir the whole mass well. Cut the ham into slices, put a spoonful of filling on each piece and twist it with a tube, piercing it with a toothpick to fix it. Serve on lettuce leaves. The calorie content is approximately 245.7 kcal / 100 g.

Chemical composition and nutritional value of some types of cheese

To analyze the vitamin and mineral composition, review the nutritional value, we selected 6 very different varieties: classic Dutch cheese, processed "Soviet", Adyghe cheese, sheep cheese, Camembert with mold and Roquefort.

The nutritional value of a product depends on the method of its preparation, the raw materials used and the method of cheese ripening.

The% of the daily requirement indicated in the tables is an indicator indicating how many percent of the daily value in a substance we will satisfy the body's needs by eating 100 grams of cheese.

How many proteins, fats and carbohydrates are in various cheeses?

Substance(% of the daily value)	Classical Dutch	Soviet (fused)	Adyghe	Cheese sheep	Camembert	Roquefort
, g	26,3 (57,4)	23,02 (50,3)	19,9 (43,3)	21,2 (50,1)	15,4 (33,4)	20,51 (44,8)
Fat, g	26,6 (47,6)	22,56 (40,2)	19,8 (35,4)	18,8 (33,7)	28,9 (51,5)	27,5 (49,2)

The calorie content of Russian cheese is 45% fat per 100 grams 355 kcal. 100 g of dairy product contains:

• 22.5 g protein;
• 28.5 g fat;
• 0 g carbohydrates.

For the preparation of Russian 45% cheese, the following ingredients are used:

• lactic acid bacteria;
• pasteurized medium fat milk;
• leaven;
• salt;
• enzyme preparation providing curdling of cheese.

The calorie content of Russian cheese is 50% fat per 100 grams 362 kcal. 100 g of product:

• 23.3 g protein;
• 28.9 g fat;
• 0.5 g of carbohydrates.

Russian cheese 50% fat has a rich vitamin and mineral composition. The dairy product contains many vitamins B6, B9, B12, A, PP, ascorbic acid, minerals of zinc, calcium, phosphorus.

Calorie content of hard Russian Como cheese per 100 grams

The calorie content of hard Russian cheese made by Como per 100 grams is 360.9 kcal. A 100 gram serving of cheese contains:

• 26.3 g protein;
• 28.5 g fat;
• 0 g carbohydrates.

The benefits of Russian cheese

Despite the high fat and calorie content, nutritionists do not recommend completely excluding hard Russian cheese from the diet. The following benefits of this product have been proven:

• russian cheese is saturated with milk fat, which restores the energy balance in the body, is absorbed quickly enough;

• b vitamins of the product are useful for the prevention of hepatitis and anemia;
• cheese is enriched with calcium, which is important for maintaining the health of the skeletal system, hair, nails;
• according to Finnish scientists, hard cheese contains many probiotics that slow down the aging of the immune system;
• a dairy product increases resistance to stress, normalizes the functioning of the nervous system;
• hard cheese with the addition of non-animal enzyme preparations is an excellent alternative to meat for vegetarianism. This product will completely compensate for the lack of proteins in the body.

The harm of Russian cheese

Let's list the harm of hard Russian cheese:

• due to the high fat content and calorie content, the product is contraindicated for weight loss and excess weight;
• hard cheese will have to be abandoned in case of exacerbations of diseases of the gallbladder, biliary system, liver;
• overeating cheese leads to malfunctions of the digestive system;
• the product is saturated with amino acids, with an excess of which there are headaches, insomnia, blood pressure rises;

• you should completely abandon hard cheese with high cholesterol levels. In this case, cheeses with a fat content of no more than 20% are shown;
• hard cheese is excluded from the diet for ulcers;
• vegetarians should read the composition of the product very carefully. In the manufacture of most types of such products, enzyme preparations of animal origin are used.

Cheese is an excellent and tasty product both for dessert and for everyday use. There are cheeses for the general public, and there are gourmet cheeses that can age up to two to three years. The most popular types of cheese are supplied by Holland, Switzerland, Italy, France.

Cheese belongs to the category of food products that are obtained from milk using lactic acid bacteria and clotting enzymes. The beneficial properties of cheese have been known for 70 centuries. And today this wonderful product is present in the kitchen of almost every person.

Cheese can be so different that it's hard to imagine it! It can be both hard and very delicate, it can be salty, sweet, spicy, absolutely affordable and insanely expensive. Nevertheless, this product is very popular. So popular that Salvador Dali (at least they claim that he was the one) said: "If the country does not have at least fifty varieties of cheese and good wine, then the country has reached the end." It is clear that every patriot with these words will definitely go to the nearest supermarket to study the market of domestic cheeses.

The history of the emergence of cheese

They say that cheese has come down to us since pre-primitive times. Most likely it was not invented, but was discovered by observing milk: it curls up when left in a warm environment. Perhaps this was the beginning of the technological production of cheese.

Archaeologists suggest that people knew how to make cheese already in the Neolithic - this is somewhere around 5,000 BC, i.e. cheese has been known to people for over 7,000 years! Most researchers believe that the birthplace of cheese is the Middle East. Nomadic tribes, trying to preserve milk during a long search for pastures, curdled mare's milk and dried it in the sun.

Over time, a person discovered that if milk was curdled in bags of goat or sheep
stomachs, the resulting product acquired very special properties: it “matured” longer, but at the same time acquired the ability to retain its properties for a long time. Especially famous was the Greek cheese from the island of Demos, which was exported in the 1st century AD even to Rome. Although later the Romans had their own varieties of cheese, for example, lunar. And in England, the first recipe for making cheese is considered to be the recipe found in the cookbook of 1390, owned by the chef of King Richard II.

The flourishing of cheese making fell on the Middle Ages, when monks paid attention to this amazing product. It is difficult to say what prompted them to make cheese: perhaps they had nothing to do with themselves while waiting for the wine to ripen, or maybe they were looking for a product that would go best with wine, but, one way or another, it is the monks who have the honor of creating the majority now known varieties of cheese. Moreover, it is generally accepted that since the Middle Ages the words "cheese" and "wine" have become inseparable.

Cheese has been known in Russia for a long time, especially by the peoples of the Caucasus, although as such there was no tradition of cheese making in Russia until Peter I. But on the other hand, "cheese curd" was known - a product obtained by natural curdling of milk, and the researchers claim that the Slavs even managed to pay tribute with their cheese.
Peter I, as befits a reformer, invited Dutch cheese-makers to Russia, and from that moment it is customary to count the history of cheese-making in Russia. (By the way, they say that it was then that the term "Dutch cheese" appeared) However, the first cheese-making factory was created only at the end of the 18th century, on the estate of Prince Meshchersky, and the beginning of industrial production of cheese in Russia dates back to 1866. And although the production of cheese was a very laborious process that required a lot of manual labor, nevertheless, by 1913, almost 100 varieties of cheese were produced in Russia, many of which were successfully exported.

Cheese by the nature of preparation

Fresh cheeses look like cottage cheese. They have a soft structure, a large amount of moisture and a short shelf life. The most famous varieties are Italian mascarpone and mozzarella.

Uncooked pressed cheeses, as the name implies, is prepared by curdling milk at a moderately warm temperature, followed by short pressing. The cheeses are aged from 9 to 22 months at a temperature of 4 ° C and acquire a yellow tinge of the crust. The most famous cheeses in this category are: cheddar, gouda, edamer, pecorino.

Pressed boiled cheeses is prepared from evening milk, into which a little morning milk is added after settling. After curdling, milk is heated (roasted) to 50–60 ° C and the resulting mass is pressed. Parmesan, beaufort, emmental and gruyere are prepared in this way.

Soft cheeses brushed with salt water have a fairly wide range of tastes from mild to very spicy. Salt water, which is used to wash the surface of the cheese, prevents the penetration of common mold, creates conditions for the appearance of red mold, for which this type of cheese is appreciated. The most famous varieties are Münster, Livaro, Epuas and Limburgsky.

Soft, moldy cheeses very popular in France. Often they are prepared from unpasteurized milk, which allows the formation of a thick layer of white noble mold. Cheese mass can often be runny, like condensed milk. The most famous are French brie and camembert.

Blue cheeses with mold are obtained by piercing the cheese head with a special needle infected with spores of a special type of noble mold. Thanks to the mold, the cheese acquires a specific taste and aroma. Among these cheeses are Ble d'orven, Gorgonzola and Roquefort.

Processed cheeses is obtained by heating mature cheeses to a temperature of 80 ° C, adding various additives, and then increasing the temperature to 130-140 ° C, at which special salts are added.

Cheese varieties and their calorie content

Consider the varieties and calorie content of some popular cheeses:

These are the cheeses that quite often appear on the consumer's table. They are used for sandwiches, casseroles, and salads. All of these cheeses can be included in limited quantities in the diet for weight correction.

Calorie content of Adyghe cheese

Adyghe cheese, whose calorie content is 240 kcal per 100 grams, has an amazing property: when the product is stored (and most often its period is limited to 30 days), all its useful properties are preserved. This type of cheese has the consistency of soft curd and has the taste of curdled milk. Of course, traditional Adyghe cheese is made from sheep's milk, but now they have almost completely switched to production from cow's milk, fermented using rennet. After all the treatments (hot and cold), the cheese is sprinkled with salt.

Calorie content of suluguni cheese

This type of cheese is soft, it has a curd structure and a mild creamy taste. This option is great for diet food, because it contains only 285 kcal per 100 grams. At the same time, the composition includes 19.5 g of protein and 22 g of fats, which allows us to speak of a low fat content and a comparative balance of the product.

Calorie content of blue cheese

There is a wide variety of blue cheeses, but not all of them are popular. If we consider the classic version of blue cheese, for example, Roquefort, then one cannot fail to note the large amount of fat in the composition - 28 g. There is also a lot of protein - 21 g, but there are also carbohydrates - 2.34 g. The total calorie content of the cheese is 353 kcal. You can use it when dieting, but in limited quantities.

Calorie content of Dor blue cheese

This is a spicy blue cheese that is distinguished by its sophistication, and German masters still keep its recipe secret. There are 21 g of protein and 30 g of fat per 100 g of the product, which in total gives an energy value of 354 kcal. Not the best option for a diet, but quite acceptable.

Calorie content of parmesan cheese

The hardest type of cheese is Parmesan. Before getting to your table, this cheese ripens for 12-36 months before it reaches the desired consistency. Depending on the manufacturer, this cheese has a caloric content of 380 to 390 kcal per 100 grams. It is difficult to call this product a dietary one, therefore, in the course of losing weight, it is better to turn to other varieties, or use it in a very limited amount.

Calorie content of mascarpone cheese

This soft, tender, surprisingly tasty cheese is often used in the preparation of delicious desserts. But its caloric content is incredibly high: 412 units per 100 g of product, of which proteins and carbohydrates are present in the amount of 4.8 g, but fats - 41.5 g! If you are trying to lose weight, this product should be excluded from the diet, even if you love it very much.

Calorie content of processed cheese

Processed cheese, the calorie content of which is 300 kcal per 100 grams, has huge advantages compared to hard cheese, one of which is the ability to be fully absorbed by the body. In addition, processed cheese is a nutritious product that is healthy for humans due to the presence of a large amount of phosphorus and calcium. Another irreplaceable substance in processed cheese is casein, or milk protein of the highest quality.

Blue cheese varieties

Roquefort... This famous creation of French cheese makers is very popular in our country as well. It is worth noting that the real Roquefort must be made from sheep's milk. A little penicillium roqueforty fungus, which is grown on rye bread, is added to the cheese mass. The crumbling pieces of cheese are riddled with veins of blue mold. This cheese is also called aristocratic. Its calorie content is 332 kcal per 100 grams.

Gorgonzola Is a worthy competitor to Roquefort cheese. The cheese is very famous and is only produced in Italy. Its body is soft, it belongs to a semi-solid form, calorie content is 310 kcal per 100 grams.

Camembert - French cheese, which is quite rare in Russia. Now it is made in France. Cheese connoisseurs are convinced that the best Camembert is made in Normandy. The calorie content of this product is 291 kcal per 100 grams.

Bree - the famous French cheese. Its taste is very delicate, with a nutty flavor. Caloric content is 291 kcal.

The benefits of cheese

Speaking about the benefits of cheese, the first thing that comes to mind is the huge amount of minerals and vitamins in its composition. That not only has a beneficial effect on the state of the body as a whole, but also helps to cope with some diseases. Cheese contains on average up to 32% fat, 26% protein, 2.5 - 3.5% organic salts, vitamins A and B, and most importantly, in the process of cheese ripening, its protein becomes soluble and therefore almost completely (by 98.5%) is absorbed by the body. This feature of cheese makes it one of the best, healthiest and most valuable food products.

The benefits of cheese are invaluable for humans, thanks to its properties, it is easy and completely absorbed in the body. Doctors strongly advise children, pregnant and elderly people, as well as those who suffer from bone damage and tuberculosis to regularly use this wonderful product.

About the dangers of cheese

In addition to the beneficial qualities, they often remember the possible dangers of cheese. People with urolithiasis, stomach diseases, acute pyelonephritis, gastritis with high acidity and colitis are advised to eat cheeses in minimal quantities or completely abandon them.

Quite a lot has already been said about the benefits of dairy products - they contain both calcium and phosphorus, and protein, which is easily absorbed, and vitamins, and much more. Cheese is a product obtained by curdling milk and separating the rennet from whey and subsequent fermentation, pressing or other processes. There are many technologies for the preparation of this product, as well as its varieties - hard, soft, processed cheeses, pressed, with different types of mold, pickled, cottage cheese, etc. The composition and calorie content of cheese, as well as the useful properties of different varieties, differ.- the calorie content of cheese is affected by the content of fats and proteins in it, the nutritional properties of this product are also affected by the content of various amino acids, enzymes, etc.

Cheese contains a large amount of protein - some varieties of this product surpass meat in protein content. Moreover, this protein, unlike meat, is very easily absorbed by the human body. Cheese also contains vitamins A, C, B vitamins, mineral salts of calcium, phosphorus and other trace elements, as well as various enzymes. Cheese is also rich in essential amino acids, including those that most people lack - tryptophan, methionine, lysine. Milk fat is completely absorbed in our body due to its low-melting structure and high content of phosphotites. Cheese stimulates appetite, saturates well and normalizes digestion, it is not only well digested by itself, but also improves the digestibility of other products. The use of this product is useful for everyone - both athletes and people who want to lose weight, and adolescents, and pregnant or lactating women, and the elderly.

It is influenced by many factors - the content of fat in cheese, carbohydrates or proteins, which, in turn, depends on the type and method of preparation of the cheese. As a rule, there are few carbohydrates in cheeses (only sheep cheese is high in carbohydrates, like all products made from sheep's milk), so the main source of calories in cheese is fats. The fattest varieties are Bukovinian, Gruyere, Cheddar, Roquefort, Russian, Parmesan, mascarpone, as well as processed cheeses. The least amount of fat is found in homemade cheese, pickled and curd cheeses.

The lowest calorie content of cottage cheese or brine cheeses, the highest - of various hard and semi-hard varieties of this product. For example, the calorie content of Adyghe cheese or feta cheese does not exceed 250-260 kcal per 100 g, the calorie content of feta cheese is 215 kcal per 100 g. Homemade cheese contains only 115 kcal per 100 g. the content of both fat and protein in these types of cheeses. These cheeses are ideal for salads, they go well with vegetables, they are also perfect for filling Ossetian pies, khachapuri and other pastries with cheese, unleavened cheeses (Adyghe, homemade) go well with red wine.

The calorie content of Russian cheese, as well as Swiss, cheddar, Bukovinian and Parmesan cheese, exceeds 370-380 kcal per 100 g. Such a high calorie content of Russian cheese and other cheeses is explained by the fact that they are very high in fat. These varieties, perhaps, are favorite among our citizens - they can be used on a sandwich, and in pizza, and in a casserole, although the high calorie content scares off women.

Medium-calorie cheeses contain from 280 to 350 kcal per 100 g... For example, the calorie content of Dutch cheese and the calorie content of maasdam cheese is about 350 kcal, 100 g of camembert contains about 290 kcal, and the calorie content of sausage cheese is 270-280 kcal. The calorie content of sausage cheese depends on the additives that are present in it (these can be mushrooms, pickles, herbs, paprika, etc.). The calorie content of maasdam cheese and the calorie content of Dutch cheese may vary slightly from manufacturer to manufacturer, depending on their protein and fat content. These cheeses are the most popular, they are versatile, that is, they are suitable for sandwiches, and for baking, and for melting, while they have fewer calories than Swiss or Russian cheeses.

Calorie table of cheeses

In the following calorie table, cheeses are divided into 3 groups based on their calorie content.

Low calorie content of cheeses (up to 280 kcal per 100 g):

• homemade - 113 kcal per 100 g;
• feta - 215 kcal per 100 g;
• fetaki - 219 kcal per 100 g;
• fetaxa - 261 kcal per 100 g;
• adyghe cheese - 240 kcal per 100 g;
• mozzarella - 240 kcal per 100 g;
• spray (cow) - 260 kcal per 100 g;
• bukovinian - 261 kcal per 100 g;
• smoked cheese - 270 kcal per 100 g;
• sausage cheese - 271 kcal per 100 g.

Average calorie content of cheeses (from 281 to 350 kcal per 100 g):

• feta cheese (sheep) - 287-298 kcal per 100 g;
• Camembert - 290 kcal per 100 g;
• suluguni - 290 kcal per 100 g;
• brie cheese - 291 kcal per 100 g;
• baltic - 309 kcal per 100 g;
• Roquefort - 337 kcal per 100 g;
• kostroma - 343 kcal per 100 g;
• Maasdam - 350 kcal per 100 g;
• yaroslavl - 350 kcal per 100 g;
• estonian - 350 kcal per 100 g;
• dutch - 350 kcal per 100 g;
• poshekhonsky - 350 kcal per 100 g.

High calorie content of cheeses (above 350 kcal per 100 g):

• gouda cheese - 356 kcal per 100 g;
• russian cheese - 363 kcal per 100 g;
• lambert cheese - 377 kcal per 100 g;
• parmesan - 384 kcal per 100 g;
• cheddar cheese - 392 kcal per 100 g;
• swiss - 396 kcal per 100 g.

Low-fat and low-calorie cheeses, for example, cottage cheese, unleavened, such as homemade or Adyghe cheese, are suitable for dietary nutrition. But high-calorie cheeses, such as Swiss or Russian, during diets, it is better to replace them with less high-calorie varieties.

Who is cheese bad for?

Eating cheese, like other dairy products, is undesirable for people suffering from milk protein intolerance. Since this product can in no way be called a low-calorie product, cheese is undesirable for those who are obese or overweight. It is not recommended to eat cheese for people with hypertension, kidney disease, as well as gastritis and stomach and intestinal ulcers (especially with high acidity). During pregnancy and breastfeeding, it is better to refrain from varieties with mold.

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