Do you favor cottage cheese or cream cheese? See which one is more healthy – 01/26/2023

To accompany French bread for breakfast or in varied recipes, curd and cream cheese are frequent choices in Brazilian properties. Each have comparable compositions and vitamins, however the ranges of acidity and texture are completely different, which additionally adjustments the flavour.

No matter model, merchandise provide comparable quantities of nutritional vitamins and minerals, however some vitamins set them aside. Cottage cheese, for instance, normally has extra fats and sodium than cream cheese, nonetheless it has extra protein and far more calcium.

The perfect alternative, in fact, goes based on every one’s eating regimen and each will be a part of the routine in a average quantity. However, based on the specialists consulted, normally, cream cheese is a more healthy choice.

How every is made and the way to decide on

  • Cream cheese: produced from fermented milk, the product undergoes a melting course of with milk cream or butter (some recipes even embody cheese) to realize creaminess.
  • Cream cheese: made out of a pure fermentation course of (“made” by micro organism) that milk goes by way of. The product turns into creamy when it receives cream (or butter) and milk, along with passing by way of a selected mixer to be clean.

On the time of buy: verify the listing of elements on the labels, prioritizing manufacturers that would not have extreme components akin to taste enhancers, preservatives and thickeners. Additionally it is price avoiding manufacturers that add starch, sugar, maltodextrin, cheddar (or different fatty cheeses), olives, amongst different elements. When trying on the dietary desk, search for choices with decrease quantities of sodium, sugars, whole and saturated fat. Go for merchandise which have the next quantity of protein, fiber and calcium.

Cottage cheese has extra calcium and protein, however extra sodium and fats.

Picture: Keiny Andrade/UOL

Really useful quantity and the best way to devour

The advice is to devour these meals carefully: on common, one tablespoon (30 g) of these things incorporates one fifth of the quantity of whole and saturated fats really useful for an individual day by day.

Ideally, consumption needs to be interspersed with different sorts of meals, akin to peanut butter, ricotta cream (or cottage), along with guacamole and hummus. This can be a technique to extend the eating regimen and add various kinds of vitamins.

Proteins and fat additionally assist cut back the speed at which carbohydrates are absorbed within the physique. Due to this fact, the best is, when consuming bread and toast, additionally add a supply of protein, akin to egg or hen. This avoids post-meal glycemic spikes, in addition to producing better satiety.

Gentle and lactose-free variations

Along with the normal variations, it’s doable to search out these meals with different classifications, akin to mild or lactose-free. In these circumstances, additionally it is essential to concentrate to the label and confirm this data.

A lightweight product signifies that there was a discount in some merchandise, akin to fats. The lactose-free choice is indicated for many who have restrictions on the enzyme that’s current in milk and derivatives.

On the whole phrases, the fat-restricted variations are extra advantageous, particularly on the subject of cardiovascular well being. Nevertheless, it’s all the time needed to concentrate to the quantity consumed and if there isn’t a extra of different substances to compensate for the dearth of fats.

Cream cheese - iStock - iStock

Cream cheese’s extra acidic taste is because of the pure fermentation course of that milk goes by way of

Picture: iStock

essential vitamins

Each cottage cheese and cream cheese have:

  • Vitamin A: essential micronutrient for eye improvement, bone development and immune system;
  • Calcium: helps with bone and dental well being and muscle contraction;
  • B12 vitamin: associated to correct mind and cardiovascular functioning and fats metabolism;
  • Proteins: contribute to elevated satiety, muscle mass beneficial properties and manufacturing of enzymes and hormones;
  • Magnesium: it’s related to the regulation of blood strain, improves the immune system and reduces poor digestion;
  • Potassium: answerable for strain management and in addition prevents hypertension, along with lowering liquid retention and controlling coronary heart charges;
  • Zinc: participates in bettering the immune system, has anti-inflammatory and antioxidant motion;
  • Phosphor: essential for bones and helps with hormone regulation;
  • Selenium: essential for the functioning of the thyroid, combats inflammatory processes and reduces the oxidative stress of cells.

It’s price noting that, when in comparison with different sorts of cheese and dairy merchandise, each cottage cheese and cream cheese have decrease quantities of those vitamins. Due to this fact, it’s essential to intersperse consumption with different dairy sources.

Dietary desk

Subsequent, try the vitamins in cottage cheese and cream cheese in 100 g (remembering that ideally, it’s no more than a tablespoon full a day, which is about 30 g):

Cottage cheese (common of various samples)

  • Energy: 281 kcal
  • Whole carbs: 3g
  • Protein: 9.9g
  • Whole fats: 25.5 g
  • Calcium: 283 mg
  • Iron: 0.13mg
  • Sodium: 608 mg
  • Magnesium: 10.8 mg
  • Phosphorus: 488 mg
  • Potassium: 101 mg
  • Zinc: 1.4 mg
  • Selenium: 13 mcg
  • Vitamin A: 214 mcg
  • Vitamin D: 0.45 mcg
  • Vitamin E: 0.69mg
  • Vitamin B12: 0.39 mcg

Cream cheese (common of various flavors)

  • Energy: 232 kcal
  • Whole carbs: 1.97 g
  • Protein: 6g
  • Whole fats: 22.3 g
  • Calcium: 53.9 mg
  • Iron: 0.86mg
  • Sodium: 330 mg
  • Magnesium: 4.55 mg
  • Phosphorus: 69.1 mg
  • Potassium: 85 mg
  • Zinc: 0.39 mg
  • Selenium: 2.05 mcg
  • Vitamin A: 235 mcg
  • Vitamin D: 0.39 mcg
  • Vitamin E: 0.6 mcg
  • Vitamin B12: 0.3 mcg

Sources: Isolda Pradonutrologist at Abran (Brazilian Affiliation of Nutrology) and professor of nutrology at UEA (College of the State of Amazonas); Debora Palosnutritionist at Alta Diagnostics; Lidia Pinheiroscientific nutritionist who works in Fortaleza (CE); Fernanda Carvalho Nunesnutritionist within the São Camilo Hospital Community.

Reference: TBCA (Brazilian Meals Composition Desk)

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