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Pepper cottage cheese
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
½ cup (medium) of Pepper cottage cheese (110 g) has 105 calories. That works out to 95 calories per 100 g. It contains 3.5 g of carbs, 12.7 g of protein, 4.4 g of fat and 0.6 g of fiber. Its 0.3 mg of B2 covers 19% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 100 g
95
KCAL / 100G
Carbs
3.2g
· 1% DV
Protein
11.5g
· 23% DV
Fat
4g
· 5% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 49% · Fat 37%
Vitamins
B2
0.23mg · 18% DV
B12
0.4µg · 17% DV
B5
0.6mg · 12% DV
Biotin
2.5µg · 8% DV
Minerals
Phosphorus
120mg · 17% DV
Sodium
340mg · 15% DV
Calcium
90mg · 9% DV
Zinc
1mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 95 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
1g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
Use it on toast, fold it into eggs, or spoon it over salads. Its peppery flavour pairs especially well with tomatoes, cucumber, olives, and fresh herbs.
Long cooking at high heat can make it dry and more grainy rather than smoothly melted. Add it near the end of cooking when making omelettes, scrambled eggs, pastries, or vegetable dishes.
Keep it refrigerated in a clean, covered container and follow the package storage instructions. It is best used within a few days after opening; discard it if it develops mould, an off smell, or unusual separation.
Yes, but freezing can leave it wetter and more crumbly after thawing. Thawed cheese works best in cooked dishes such as egg recipes, bakes, fillings, and sauces rather than as a fresh spread.
Its protein makes it a practical post-workout meal or snack ingredient. Pairing it with a carbohydrate food, such as fruit, bread, or grains, can help make recovery eating more complete.
It can fit into an evening snack, for example with vegetables or a small serving of bread. However, spicy pepper may worsen heartburn in people prone to reflux, particularly close to bedtime.
Adding pepper does not automatically make the cheese healthier; the main difference is flavour and heat. Compare labels for salt, added oils, and other ingredients when choosing between products.
It can be, as salt levels vary widely between brands and recipes. People managing high blood pressure or limiting sodium should check the label and choose a lower-salt option when possible.
It works well in omelettes, scrambled eggs, savoury pastries, stuffed vegetables, pasta sauces, and baked dishes. Zucchini, spinach, mushrooms, and eggs are particularly good matches.
Cottage cheese may contain less lactose than some fresh dairy foods, but it should not be assumed to be lactose-free. People with lactose intolerance may need to start with a small amount or choose a specifically lactose-free product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.