Ricotta vs Cottage Cheese
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Ricotta Cheese (Whole Milk) vs Cottage Cheese (Full Fat): nutrition per 100 g
| Per 100 g | Ricotta Cheese (Whole Milk) | Cottage Cheese (Full Fat) |
|---|---|---|
| Calories | 157 kcal | 103 kcal |
| Protein | 7.8 g | 11.6 g |
| Carbohydrate | 6.9 g | 4.6 g |
| Fat | 11 g | 4.2 g |
| Fibre | 0 g | 0 g |
| Allergens | Milk | Milk |
Vitamins and minerals per 100 g
| Nutrient | Ricotta Cheese (Whole Milk) | Cottage Cheese (Full Fat) |
|---|---|---|
| Calcium, Ca | 224 mg | 88.27 mg |
| Choline, total | 17.5 mg | 18.4 mg |
| Folate, DFE | 4 ug | 12 ug |
| Folate, food | 4 ug | 12 ug |
| Folate, total | 4 ug | 12 ug |
| Iron, Fe | 0.1 mg | 0 mg |
| Magnesium, Mg | 19.7 mg | 9.19 mg |
| Niacin | 0.17 mg | 0.14 mg |
| Pantothenic acid | 0.67 mg | 0.56 mg |
| Phosphorus, P | 162 mg | 154 mg |
| Potassium, K | 230 mg | 123.6 mg |
| Riboflavin | 0.33 mg | 0.16 mg |
| Selenium, Se | 5.5 ug | 9.7 ug |
| Sodium, Na | 105 mg | 349.8 mg |
| Thiamin | 0.04 mg | 0.05 mg |
| Vitamin A, IU | 445 iu | 140 iu |
| Vitamin A, RAE | 127 ug | 37 ug |
| Vitamin B-12 | 0.78 ug | 0.66 ug |
| Vitamin B-6 | 0.1 mg | 0.05 mg |
| Vitamin D (D2 + D3) | 0.2 ug | 0.1 ug |
| Zinc, Zn | 0.56 mg | 0.45 mg |
Ricotta Cheese (Whole Milk) is higher in fat and carbohydrate. Cottage Cheese (Full Fat) is higher in protein, and the leaner, lower-calorie choice. That makes Ricotta Cheese (Whole Milk) more relevant when you want a richer, higher-fat option, and Cottage Cheese (Full Fat) when you want protein for fullness or recovery.
Full nutrition facts: Ricotta Cheese (Whole Milk) · Cottage Cheese (Full Fat)
Bottom line
Per 100 g, Ricotta Cheese (Whole Milk) provides 157 kcal, 7.8 g protein and 11 g fat; Cottage Cheese (Full Fat) provides 103 kcal, 11.6 g protein and 4.2 g fat.
That is a difference of 54 kcal and 6.8 g of fat per 100 g.
Cottage cheese is the higher-protein and lighter of the two; ricotta is smoother and richer, which is why it works in fillings and desserts where cottage cheese would read as lumpy. Blending cottage cheese is the usual trick when a recipe wants ricotta texture with more protein.
In short: for protein per calorie, full-fat cottage cheese. If that is not the deciding factor, pick by how it behaves in the dish.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.