Cottage Cheese

azuggi
azuggi Posts: 1 Member
edited November 2024 in Food and Nutrition
I've been eating zucchini, eggwhites, and cottage cheese for breakfast (gotta find something to do with all of that zucchini from my bountiful garden...)

Anyway - I'm curious if cooking the cottage cheese along with the eggwhites and zucchini affects the nutrition value at all.

Replies

  • lynn_glenmont
    lynn_glenmont Posts: 10,236 Member
    You don't worry about the effect on the zucchini and the egg whites. Why would you think the cottage cheese would somehow be affected?
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    No.....
    The body sees those as macros and micros, you’re fine. The body is very efficient at absorbing what it needs
  • cesse47
    cesse47 Posts: 947 Member
    As with any protein that is cooked, there's bound to be some change to nutrition values. From what I can determine, eggs and cheese have minimal changes as long as they're not "fried" to crispy levels. I think the more important thing is that you weigh/measure the cottage cheese before cooking ... since some liquid etc will be "cooked off" during the process.
  • moogie_fit
    moogie_fit Posts: 281 Member
    Sounds delicious. I love cottage cheese!
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    I have a question for the MFP community, what type of cottage cheese do you use?

    My dietitian suggested low sodium cottage cheese but I didn't like all the other crap they put in it, and I didn't think it tasted as good as regular cottage cheese.
    I want only milk products in it. I am currently using 2% but I am thinking I really need to reduce the sodium in my diet.

    I was wondering what type, full, 2%, no-fat, or low sodium (not brand) do you people use.
    Thanks
  • glassyo
    glassyo Posts: 7,941 Member
    For some reason I try to keep my sodium down so I eat the no salt added cottage cheese with some protein powder and splenda mixed in. I think it tastes fine and don't really see much difference in ingredients from other cottage cheese (from a quick google search).
  • hesn92
    hesn92 Posts: 5,965 Member
    I just use regular full fat cottage cheese. It doesn't really have that many calories to warrant switching to a low fat version IMO.
  • ecjim
    ecjim Posts: 1,001 Member
    I use also use the full fat cottage cheese - usually 4% fat
  • runnermom419
    runnermom419 Posts: 366 Member
    Full Fat (4% or so) cottage cheese is what we eat. I know you said no brands, but I love Daisy and the fact that it's 3 ingredients (Milk, cream, salt).
  • kshama2001
    kshama2001 Posts: 28,055 Member
    edited August 2018
    DoubleUbea wrote: »
    I have a question for the MFP community, what type of cottage cheese do you use?

    My dietitian suggested low sodium cottage cheese but I didn't like all the other crap they put in it, and I didn't think it tasted as good as regular cottage cheese.
    I want only milk products in it. I am currently using 2% but I am thinking I really need to reduce the sodium in my diet.

    I was wondering what type, full, 2%, no-fat, or low sodium (not brand) do you people use.
    Thanks

    Do you have an actual medical issue that requires low sodium or was this just a "toss it against the wall" suggestion? Most people are not affected by dietary sodium. Other with low blood pressure, like me, benefit from higher sodium.

    Lat year, I felt like I was eating salt to excess and gave up eating salt chunks straight for Lent and it made no difference in my weight loss.

    I eat Cabot no fat cottage cheese, which has 17% of the RDA of sodium in a 1/2 C.
  • thisPGHlife
    thisPGHlife Posts: 440 Member
    I use full day (4%) regular cottage cheese. I try to watch my sodium because of swelling in my feet and legs and I've successfully been able to do that with just reducing my processed food intake. I am not a doctor or dietician, but from what I've seen, unless you have a medical issue that requires low sodium, you should be good in general if you're not eating a ton of processed food but are focusing on whole foods. Again, I'm not a professional so you can take that with a grain of salt (😁).
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    I do have high blood pressure. A few of the other things I eat have high sodium so I would like to reduce my sodium intake. I tried it before, and I didn't like as well as regular cottage cheese. I wanted to try it again, or at least mix it with regular cottage cheese. Perhaps it will help lower my blood pressure.
    A friend who lives out of the area, uses a different dietitian was also told to use low sodium cottage cheese.
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    runnermom419 wrote: »
    Full Fat (4% or so) cottage cheese is what we eat. I know you said no brands, but I love Daisy and the fact that it's 3 ingredients (Milk, cream, salt).

    I use Daisy as well, I was worried that people would think I meant brand name and not variety of cottage cheese.
  • workinonit1956
    workinonit1956 Posts: 1,043 Member
    I have high blood pressure and watch my sodium. I eat Daisy Full Fat Cottage Cheese and still keep my sodium count low because I don’t tend to eat a lot of processed foods. I like the simple ingredient list.
    OP, I wouldn’t think cooking would alter the nutrition at all:)
  • Stockholm_Andy
    Stockholm_Andy Posts: 802 Member
    I've never even heard of low sodium cottage cheese.

    We get 4%, 1.5% and now lactose free versions. The ingredients are "Pasteurized milk and cream , acid culture, salt, iron enzyme"

    I flip between the two with out much reason. Much sure there much taste difference to me.
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