Cottage Cheese, Fat Free, Small Curd
Calories from fat: 0 (0% DV)
Statistics:
-
- Health Value:
2.5 / 5
- - Comments: 0
- - Views: 265
- - Calories: 80
- - Calories from fat: 0 cal
- - Protein: 12g
Nutrition Facts
One Serving size: 4 oz(s) - 114 g
Nutrition |
per serving |
DV |
Protein
(good)
|
12g |
25% |
Calories
|
80 cal |
5% |
Calories from Fat
|
0 cal |
0% |
Total Fat
|
0g |
0% |
Saturated Fat
(good)
|
0g |
0% |
Total Carbohydrate
|
7g |
3% |
Sodium
|
0.4g |
17% |
Cholesterol
(good)
|
0.005g |
2% |
Dietary Fiber
|
0g |
0% |
Sugars
|
4g |
9% |
Added Sugars
(good)
|
0g |
0% |
Vitamin A
|
200IU |
4% |
Vitamin C
|
0g |
0% |
Iron
|
0g |
0% |
Calcium
|
0.1g |
10% |
Top 10 diets with Cottage Cheese, Fat
Ingredients
Cultured Pasteurized Grade A Nonfat Milk, Maltodextrin, Modified Foot Starch, Salt, Citric Acid, Phosphoric Acid, Guar Gum, Lecithin, Xanthan Gum, Carob Bean Gum, Vitamin A Palmitate, Enzyme.
F. A. Q.
What is one serving ?
One serving size of Cottage Cheese, Fat Free, Small Curd is 4 oz(s) - 114 g.
Any good ingredients are in Cottage Cheese, Fat Free, Small Curd?
Cottage Cheese, Fat Free, Small Curd contains saturated fat, cholesterol, added sugars, protein.
Can I lose weight with this product?
Of course, it's possible if you consume no more than eighteen servings.
What is bad in Cottage Cheese, Fat Free, Small Curd?
Nothing. Cottage Cheese, Fat contains only good ingredients such as: added sugars, cholesterol, saturated fat, protein.
What’s Cottage Cheese, Fat Free, Small Curd?
Ingredients: Cultured Pasteurized Grade A Nonfat Milk, Maltodextrin, Modified Foot Starch, Salt, Citric Acid, Phosphoric Acid, Guar Gum, Lecithin, Xanthan Gum, Carob Bean Gum, Vitamin A Palmitate, Enzyme.
How many sugar contains in one serving of Cottage Cheese, Fat Free, Small Curd?
4 oz(s) - 114 g contains 4 grams of sugar, it’s 9% of your daily value.
What is the daily value of calories I can get from 1 serving of Cottage Cheese, Fat Free, Small Curd?
You can get 5% of your DV from one serving of Cottage Cheese, Fat Free, Small Curd.
Comments: