Feta cheese nutritional facts
Feta cheese is undoubtedly one of the most famous Greek white cheeses and has a prominent place in the Greek cuisine. It has a pleasant taste and is often used as an ingredient in salads and various Mediterranean recipes. It is traditionally produced from sheep and goat milk.
Feta cheese, as all kinds of cheese, contains small amounts of lactose and can therefore be safely consumed by individuals suffering from lactose intolerance (hypolactasia). From a nutritional perspective, feta cheese is a rich source of proteins of high biological value that include all the essential amino acids. As a result of the cheese ripening or cheese maturation process, proteins present in feta cheese are easily disintegrated and absorbed in the gastrointestinal tract, a fact that makes feta cheese an easily digested and well tolerated food by most individuals. In addition, its high content in proteins promotes muscle tissue synthesis and contributes to the repair of the body’s damaged tissues.
Vitamins and minerals present in feta cheese include:
Calcium: An important mineral for the prevention of osteoporosis, colon cancer, and the regulation of blood pressure.
Phosphorus & Vitamin A: Essential nutrients that can help protect and even enhance your vision.