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Characteristics Galbani Cheese Ricotta Low Fat.
| Units In Package | 1 |
|---|---|
| Package Type | CONTAINER |
| Package Size, OZ | 15.0 |
| Net Weight, OZ | 15.0 |
| Country Of Origin | USA |
| Seasonal | N |
| Ingredients | Whey, Milk, Vinegar, and Xanthan Gum, Locust Bean Gum, Guar Gum, (Stabilizers). |
| Recycle Codes | 5 |
| Temperature Indicator | Chilled |
| Kosher | Y |
| Low Fat | Y |
| Directions | Do not freeze. Keep refrigerated. For maximum freshness use entire contents within 3 to 5 days after opening. |
| Marketing Description | Galbani® Low Fat Ricotta Cheese. Italy's favorite cheese brand. Since 1882. America's #1 brand of ricotta. Good source of protein. 71% less fat than ricotta cheese. |
| Other Description | Total fat has been reduced from 7 grams to 2 grams per serving. Galbani is a ® of S.p.A. Egidio Galbani. Our best, creamiest ricotta cheese! This ricotta cheese is made in the traditional Italian style for a truly authentic taste, perfect for lasagna, stuffed shells, and all of your favorite Italian dishes. With this ricotta cheese - available here in America - your Italian dishes just got better. Our creamiest ricotta cheese is brought to you by Galbani® cheese - Italy's favorite cheese brand - and America's #1 brand of ricotta. Questions or comments? 1-877-522-8254. To learn more, visit galbanicheese.com. ©2015 Lactalis American Group, Inc. |
| Ecommerce Description | Galbani® Cheese Ricotta Low Fat. Good source of protein. This authentic taste, perfect for lasagna, stuffed shells, and all of your favorite dishes. |
| Cholesterol, mg | 15 |
|---|---|
| Sodium, mg | 70 |
| Carbohydrates, g | 4 |
| Dietary Fiber, g | 1 |
| Sugars, g | 4 |
| Protein, g | 6 |
| Daily Percent Of Vitamin A | 2 |
| Daily Percent Of Vitamin C | 2 |
| Daily Percent Of Calcium | 15 |
| Daily Percent Of Iron | 0 |
| Number Of Servings | 7 |
| Energy | 50 |
| Total Fat, g | 2 |
| Saturated Fat, g | 1 |
| Trans Fat, g | 0 |
| Length, IN | 3.605 |
|---|---|
| Height, IN | 4.015 |
| Width, IN | 3.605 |
| Weight, LB | 1.0 |