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Dairy

Part-skim ricotta

Part-skim ricotta provides 11.4 g of protein for 138 kcal per 100 g (3.5 oz), or 8.3 g of protein for every 100 kcal.

USDA description: Ricotta, part skim

  • High in protein
  • Easy to digest
  • Nutritious in small servings

Estimated satietyHow it is calculated

Starting point+1
Low energy density+1
A lot of protein per calorie+2
High water content+1

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Sources
8 primary
Data
USDA FDC 171248

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Nutrition facts

Calories
138 kcal per serving
138 kcal per 100 g (3.5 oz)
Protein
11.4 g per serving
11.4 g per 100 g (3.5 oz)
Carbohydrates
5.1 g per serving
5.1 g per 100 g (3.5 oz)
of which sugars
0.3 g per serving
0.3 g per 100 g (3.5 oz)
Fiber
0 g per serving
0 g per 100 g (3.5 oz)
Fat
7.9 g per serving
7.9 g per 100 g (3.5 oz)
of which saturated
4.9 g per serving
4.9 g per 100 g (3.5 oz)
Water
74.4 g per serving
74.4 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Cheese, ricotta, part skim milk (FDC ID 171248), accessed September 23, 2026.

A typical 100 g (3.5 oz, about 1/2 cup) serving provides about 138 kcal, 11.4 g of protein, and 0 g of fiber.

The typical serving (100 g (3.5 oz, about 1/2 cup)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

Ricotta and requesón (its Spanish and Mexican cousin) are whey cheeses: they are made by heating the whey left over from other cheeses, sometimes with added milk or cream, until its proteins set. That gives them a fine, moist texture without the curds of cottage cheese, which is made from milk curd. This page uses USDA's part-skim ricotta; the fat in requesón varies by brand.

A 100 g (3.5 oz) serving provides 11.4 g of protein and 138 kcal, and it is mild and easy to spread or stir in. If your appetite is small, two or three spoonfuls with fruit, on toast or folded into a purée add protein without much volume. The 2025 nutrition advisory on GLP-1 therapy suggests eating protein-rich foods first and avoiding very fatty foods in the first days; this part-skim version has 7.9 g of fat per 100 g.

What the evidence says

It stands out for calcium: 272 mg per 100 g according to USDA, more than twice as much as cottage cheese. In the EU, a food with at least 120 mg per 100 g can be labeled a "source of calcium" and carry the authorized claim that calcium is needed for the maintenance of normal bones (Regulations (EC) No 1924/2006, (EU) No 1169/2011 and (EU) No 432/2012). I have not found trials that credit ricotta with effects of its own beyond its protein and calcium.

The sources for this section are listed under "Sources" at the end of the page.

Recipes with this food

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Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

High in protein
It has at least 10 g of protein per 100 g and 6 g per 100 kcal. Protein is the most filling nutrient per calorie and helps preserve muscle mass during weight loss, which matters especially when a GLP-1 medication reduces your appetite.
Easy to digest
It is a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. This is an editorial judgment based on common patient guidance, not a measurement: everyone tolerates foods differently.
Nutritious in small servings
It provides protein, healthy fats, or other nutrients in a small volume. That is practical when you eat little and every bite needs to count.

Frequently asked questions about part-skim ricotta

How many grams of protein are in a 100 g (3.5 oz) serving of part-skim ricotta?

100 g (3.5 oz) of part-skim ricotta has 11.4 g of protein. A typical 100 g (3.5 oz) serving has about 11.4 g of protein. That is 8.3 g of protein per 100 kcal, which is why it carries our “High in protein” tag.

How many kcal are in a 100 g (3.5 oz) serving of part-skim ricotta?

100 g (3.5 oz) of part-skim ricotta has 138 kcal. A typical 100 g (3.5 oz) serving has about 138 kcal. That is a low energy density.

Does part-skim ricotta keep you full?

Yes, very filling for the calories it provides: our estimated satiety score is 5 out of 5. It is based on: low energy density; a lot of protein per calorie; high water content. It is an estimate based on its composition, not a measurement in people.

What should I know about part-skim ricotta if I take Ozempic, Wegovy, Mounjaro, or Zepbound and feel nauseous?

Based on our tags, this is what matters about part-skim ricotta on a GLP-1 medication. “High in protein”: plenty of protein per calorie; protein helps preserve muscle mass when you eat less. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. “Nutritious in small servings”: a lot of nutrition in a small volume, which is practical when you eat little. These are general guidelines, not medical advice: everyone tolerates foods differently.

What is a typical serving of part-skim ricotta?

We use 100 g (3.5 oz) as a typical serving, about 1/2 cup. That amount provides about 138 kcal, 11.4 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Cheese, ricotta, part skim milk (FDC ID 171248).accessed .
  2. InstitutionCodex Alimentarius (FAO/WHO).Standard for Whey Cheeses (CXS 284-1971).accessed .
  3. InstitutionCodex Alimentarius (FAO/WHO).Standard for Cottage Cheese (CXS 273-1968).accessed .
  4. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Cheese, cottage, lowfat, 2% milkfat (FDC ID 172182).accessed .
  5. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  6. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EC) No 1924/2006 on nutrition and health claims made on foods (Annex).accessed .
  7. RegulatorOfficial Journal of the European Union (EUR-Lex).Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods.accessed .
  8. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex XIII, reference intakes).accessed .