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High in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
98
KCAL / 100G
Carbs
4.8g
· 20%
Protein
12.1g
· 50%
Fat
3.3g
· 30%
Fiber
0.8g
Vitamins
Vitamin C
20.5mg · 23% DV
B12
0.45µg · 19% DV
B2
0.22mg · 17% DV
B5
0.38mg · 8% DV
Minerals
Phosphorus
168mg · 24% DV
Selenium
10.5µg · 19% DV
Sodium
315mg · 14% DV
Iodine
18µg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.05g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Roasted red pepper cottage cheese provides 98 calories per 100 g.
A 100 g serving contains 12.1 g of protein. Its protein content can make it a useful option for meals or snacks focused on satiety.
Yes. It contains 4.8 g of carbohydrates per 100 g, making it a relatively low-carbohydrate dairy option.
Roasted red pepper cottage cheese has a glycemic index of 18. This is considered a low GI value.
It is compatible with a ketovore diet. With 4.8 g of carbs per 100 g, portion size should fit your individual daily carbohydrate target on keto.
Yes, it is compatible with a vegetarian diet. It also fits omnivore, paleo, Mediterranean, flexitarian, and gluten-free eating patterns.
It contains 3.3 g of fat per 100 g. This is lower than its protein content of 12.1 g per 100 g.
Yes, it provides 0.8 g of fiber per 100 g. For a higher-fiber meal, pair it with other fiber-containing foods.
Yes. It contains dairy, so it is not suitable for people with a milk allergy.
No. It is classified as minimally processed, rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.