Cheese, when eaten in moderation, has high nutritional value, including calcium, potassium, phosphorus, protein, and vitamin B12. It can benefit bone health, muscle-building, red blood cell production, and tissue repair. Nutritional value varies by cheese type and milk source.
When eaten in moderation, the nutritional value of cheese can outweigh negative aspects such as high fat and sodium content. Cheeses are generally high in calcium, which can help reduce the chance of developing osteoporosis. The high calcium content in cheese can also keep teeth strong and free of cavities.
As a dairy product, the nutritional value of cheese is similar to that of other dairy foods. High in calcium, it can be a healthy addition to the diet of growing children and women going through the menopause. Calcium is necessary for the development of strong bones, and a diet high in calcium can help prevent women from developing osteoporosis. A diet equally high in calcium can also benefit pregnant women, as it will help in the development of the baby.
In addition to calcium, cheese is also rich in potassium and phosphorus. Potassium is essential for maintaining the overall health of the body because it helps regulate water balance. It is also crucial for nerve and muscle function. An important nutritional value of cheese also lies in the high levels of phosphorus. Phosphorus works together with calcium to support the structural integrity of bones, and is also vital in tissue repair and efficient energy storage and use.
Many cheeses are also high in protein, a necessary ingredient in the body’s muscle-building processes. Once broken down by the body’s digestive tract, the proteins contained in cheese are converted to amino acids. These compounds help the body build muscle, strengthen tooth enamel, and strengthen bones.
Cheese is also rich in vitamin B12. This nutrient is a key ingredient in the body’s ability to produce red blood cells, as well as to replicate genetic material. The vitamin is crucial in red blood cell reproduction, and an anemic individual can greatly benefit from the nutritional value of cheese.
The exact numbers for the nutritional value of cheese differ between varieties. Cheeses like mascarpone and blue cheese are high in fat, while others like ricotta, mozzarella, and camembert have about half the fat and calories of other varieties. Those who are lactose intolerant should not eat a lot of cheese, but goat cheese is a lactose-free alternative. The nutritional value of cheese also depends on the type of milk used; Milk from cows, goats and sheep have different percentages of nutrients and vitamins.
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