Cottage Cheese 4% Small Curd
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Nutrition Facts
Per 100g
About This Product
Cottage Cheese 4% Small Curd by Clover Valley scores 7/10 for Muscle Building based on good protein per calorie ratio.
Cottage Cheese 4% Small Curd by Clover Valley provides 88 calories, 9.6g protein, 3.9g fat, and 4.4g carbohydrates per 100g. That gives it a protein efficiency of 11.0g of protein per 100 calories. It scores well for Muscle Building, Weight Loss, Bone Health health goals. However, there are some things to be aware of regarding its nutritional aspects.
- ✓Very low calorie density at just 88 kcal per 100g, making it a good choice for volume eating.
- ✓Classified as NOVA Group 4 (ultra-processed food). Consider less processed alternatives if clean eating is a priority.
- ⚠Contains 8 additives — a relatively long list indicating higher processing.
Deep Analysis
Cottage Cheese 4% Small Curd by Clover Valley is a lower-calorie option in the cheese category at 88 kcal per 100g, compared to the category average of 321. Low protein at just 9.6g per 100g — well below the 26.3g average.
Nutrition Breakdown
- •Calories: 88 kcal per 100g (category avg: 321)
- •Protein: 9.6g per 100g (category avg: 26.3g)
- •Sugars: 3.5g per 100g (category avg: 7.9g)
- •Saturated fat: 2.6g per 100g
- •Sodium: 421mg per 100g — on the higher side
Who Should Eat This
Best suited for people managing calorie intake or on a weight loss plan, people managing blood sugar levels.
Watch Out
- ⚠Classified as NOVA Group 4 (ultra-processed). If clean eating matters to you, look for less processed options.
Better Alternatives
If Cottage Cheese 4% Small Curd doesn't perfectly fit your goals, consider looking for higher-protein alternatives for better satiety, less processed alternatives (NOVA Group 1-2). Browse the cheese category page on NutritionRanked to compare options side by side.
Ingredients
Skim milk, milk, cream, lactose, salt, stabilizer (guar gum, mono - and diglycerides, xanthan gum, carrageenan, carob bean gum), citric acid, carbon dioxide and potassium sorbate, cheese cultures.