Cheddar (Reduced-Fat), 1 ounce serving: 49 calories, 2 g fat, 1.2 g saturated fat, 5.6 mg cholesterol, 6.9 g protein.These 3 cheeses all have less than 12 grams of fat per serving. Mexican Blend (Reduced-Fat), 1 ounce serving: 79.9 calories, 5.5 g fat, 3.3 g saturated fat, 17.6 mg cholesterol, 7 g protein.Provolone (Reduced-Fat), 1 ounce serving: 77.7 calories, 5 g fat, 3.2 g saturated fat, 15.6 mg cholesterol, 7 g protein.Muenster (Reduced-Fat), 1 slice: 75.9 calories, 4.9 g fat, 3.1 g saturated fat, 17.6 mg cholesterol, 6.9 g protein.Mozzarella (Part-Skim), 1 ounce serving: 72 calories, 4.5 g fat, 2.9 g saturated fat, 18.1 mg cholesterol, 6.9 g protein.Ricotta (Part-Skim), 0.5 cup serving: 171 calories, 9.8 g fat, 6.1 g saturated fat, 38.4 mg cholesterol, 14.1 g protein.Cottage Cheese (low-Fat), 1 cup serving: 163 calories, 2.3 g fat, 1.4 g saturated fat, 9 mg cholesterol, 28 g protein.Swiss, 1 slice: 86 calories, 6.9 g fat, 4 g saturated fat, 20.4 mg cholesterol, 9.5 g protein.These 7 cheeses all have less than 10 grams of fat per serving. Here are 10 low-fat cheeses and how they compare to each other. Maples suggests using a Microplane or box grater if you're freshly grating your cheese. Plus, freshly grated cheese is fluffier and may seem like you're getting more than you actually are. "That's why grated cheese (like Parmesan or Romano) is a good choice-a little really goes a long way." For example, 1 tablespoon of grated parmesan cheese has 21 calories and a little over just one gram of fat. "Grated cheese can stretch flavor further," says Maples. Or, blue cheese versus American cheese on a salad." "Examples include sharp cheddar instead of Colby jack on a sandwich or in a casserole. "A strong cheese can help add flavor without going overboard on calories (because you can add flavor with a smaller portion)," says Maples. "Instead, moderation in one's portion size helps find that personal balance (having your cake and eating it, too) to meet individual weight management needs."Ī few tips for eating cheese when you're wanting to lose weight: "Because cheese is so concentrated (it takes 10 pounds of milk to make an average pound of cheese), a little goes a long way and the calories can add up," says Maples. How to eat cheese and stick to your weight loss goals But consuming fewer calories during snacks or meals can help contribute to a weight loss plan if you're monitoring how many calories you're eating. Of course, eating low-fat cheese alone won't help you lose weight. RELATED: The Worst Cheeses for Cholesterol, Says Dietitian Can eating low-fat cheese help you lose weight? People might choose low-fat cheeses to lower their intake of fat, boost their intake of protein, or simply to cut calories." "Cheese is loved by itself, paired with other foods, or in recipes. "Low-fat cheese allows people to modify their diet for better health but still enjoy delicious flavor and a favorite food," says Isabel Maples, MEd, RDN, registered dietitian nutritionist and spokesperson for the Academy of Nutrition and Dietetics. While the texture and flavor might be altered, some people still buy these cheeses so that they can stick to their health goals and still enjoy cheese. doi:10.According to Science Direct, reduced fat cheeses often suffer in terms of texture and can be found to be too hard, gummy, or chewy, which not only affects the flavor, but negatively impacts the cooking experience with these cheeses. Nutritional management of lactose intolerance: the importance of diet and food labelling. doi:10.1046/j.įacioni MS, Raspini B, Pivari F, Dogliotti E, Cena H. Immunomodulation by vitamin B12: augmentation of CD8+ T lymphocytes and natural killer (NK) cell activity in vitamin B12-deficient patients by methyl-B12 treatment. Tamura J, Kubota K, Murakami H, Sawamura M, Matsushima T, Tamura T, Saitoh T, Kurabayshi H, Naruse T. The influence of selenium on immune responses. A high-protein diet for reducing body fat: mechanisms and possible caveats. Effect of macronutrient composition on appetite hormone responses in adolescents with obesity. Nguo K, Bonham MP, Truby H, Barber E, Brown J, Huggins CE. National Heart, Lung, and Blood Institute. Overview of calcium - Dietary reference intakes for calcium and vitamin D. Dietary approaches for bone health: Lessons from the Framingham Osteoporosis Study. Sahni S, Mangano KM, McLean RR, Hannan MT, Kiel DP. B-vitamins and bone health: A review of the current evidence. Proteins derived from the dairy losses and by-products as raw materials for non-food applications. Costa C, Azoia NG, Coelho L, Freixo R, Batista P, Pintado M.
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