Feta, calorie e valori nutrizionali

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Feta calorie valori nutrizionali

La feta è un formaggio tipico della Grecia, ricco di proteine e calcio, ottenuto dal latte di pecora (ricetta originale) o misto (latte di pecora e latte di mucca), che è la versione che si trova comunemente in commercio. La pasta è di colore bianco, molto morbida e compatta. La feta può essere considerata una buona alternativa alla più celebre mozzarella.

Feta: proprietà nutritive

La feta, a fronte di un discreto apporto calorico, e di una buona quantità di calcio, è un alimento molto valido quando si segue una dieta dimagrante per realizzare ottimi piatti unici. Questo formaggio, infatti, si presta i più variati usi, anche se il suo impiego più classico è in insalata. La feta è piuttosto sapida, quindi ricordate di non eccedere con il sale.

Feta: Calorie e Valori nutrizionali

  • Calorie: 250 kcal
  • Grassi: 21.28 g
  • Carboidrati: 4.09 g
  • Proteine: 14.21 g
  • Fibre: 0 g
  • Zuccheri: 4.09 g
  • Acqua: 55.22 g
  • Ceneri: 5.2 g

Minerali

  • Calcio: 493 mg
  • Sodio: 1116 mg
  • Fosforo: 337 mg
  • Potassio: 62 mg
  • Ferro: 0.65 mg
  • Magnesio: 19 mg
  • Zinco: 2.88 mg
  • Rame: 0.032 mg
  • Manganese: 0.028 mg
  • Selenio: 15 mcg

Vitamine

  • Retinolo (Vit. A): 125 mcg
  • Vitamina A, IU: 422 IU
  • Vitamina A, RAE: 125 mcg_RAE
  • Tiamina (Vit. B1): 0.154 mg
  • Riboflavina (Vit. B2): 0.844 mg
  • Niacina (Vit. B3): 0.991 mg
  • Acido Pantotenico (Vit. B5): 0.967 mg
  • Piridossina (Vit. B6): 0.424 mg
  • Acido folico (Vit. B9 o M o Folacina): 0 mcg
  • Folato alimentare: 32 mcg
  • Folato, DFE: 32 mcg_DFE
  • Folati, totali: 32 mcg
  • Cobalamina (Vit. B12): 1.69 mcg
  • Vitamina B-12, aggiunta: 0 mcg
  • Acido ascorbico (Vit. C): 0 mg
  • Vitamina D (D2+D3): 0.4 mcg
  • Vitamina D3: 0.4 mcg
  • Colecalcifenolo (Vit. D): 16 IU
  • Alpha-tocoferolo (Vit. E): 0.18 mg
  • Vitamina E, aggiunta: 0 mg
  • Fillochinone (Vit. K): 1.8 mcg
  • Colina totale (Vit. J): 15.4 mg
  • Carotene, beta: 3 mcg
  • Carotene, alfa: 0 mcg
  • Criptoxantina, beta: 0 mcg
  • Licopene: 0 mcg
  • Luteina + zeaxantina: 0 mcg

Grassi

  • Acidi grassi, monoinsaturi: 4.623 g
  • Acidi grassi, polinsaturi: 0.591 g
  • Acidi grassi, saturi: 14.946 g
  • Colesterolo: 89 mg

Amminoacidi

  • Acido aspartico: 0.779 g
  • Acido glutammico: 2.421 g
  • Alanina: 0.639 g
  • Arginina: 0.47 g
  • Cisteina: 0.083 g
  • Fenilalanina: 0.675 g
  • Glicina: 0.097 g
  • Isoleucina: 0.803 g
  • Istidina: 0.397 g
  • Leucina: 1.395 g
  • Lisina: 1.219 g
  • Metionina: 0.368 g
  • Prolina: 1.378 g
  • Serina: 1.169 g
  • Tirosina: 0.668 g
  • Treonina: 0.637 g
  • Triptofano: 0.2 g
  • Valina: 1.065 g

Feta: ricette light

Insalata di feta con pomodori e fagioli

Ingredienti (per 4 persone 271 kcal a porzione)

  • 600 g di fagioli cannellini in scatola
  • 350g di pomodori da insalata
  • 100g di feta
  • 25g di olio di oliva
  • 10 foglie di basilico
  • Pepe q.b.

Preparazione

Scolate i fagioli e metteteli da parte, nel frattempo fate sbollentare i pomodori per qualche minuto e pelateli. Tagliateli a cubetti, e fate lo stesso con la feta. In una insalatiera versate tutti gli ingredienti e mescolate. Condite con olio d’oliva, aggiungete un pizzico di pepe e le foglie di basilico. Prima di servire, lasciate riposare in frigo per qualche ora.

Fusilli in insalata greca

Ingredienti (per 4 persone 160 kcal a porzione)

  • 240 g di fusilli
  • 100g di feta
  • olio extra vergine di oliva q.b.
  • peperoncino q.b.
  • rosmarino fresco q.b.

Preparazione

Fate lessare la pasta in abbondante acqua salata. Scolate e lasciate raffreddare. Poi aggiungete un filo di olio, il rosmarino e il peperoncino. Tagliate la feta a cubetti e i pomodorini e aggiungeteli alla pasta. Mescolate e lasciate riposare in frigo per qualche ora prima di servire.

Crostini greci

Ingredienti (per 4 persone 166 kcal a porzione)

  • 1 kg di pane casereccio
  • 200 g di olive greche
  • 100 g di feta
  • 1 spicchio d’aglio
  • Olio extra vergine d’oliva q.b.
  • Pepe q.b.

Preparazione

Tagliate il pane a fette spesse e fatelo tostare. Nel frattempo tagliate la feta a cubetti, snocciolate le olive e tagliatele a metà. Mescolate olive e feta, aggiungete l’olio e il pepe e cospargete le fette di pane precedentemente insaporite con l’aglio strofinato. Questo piatto può fungere da antipasto light se aspettate amici a casa, ma è perfetto anche all’ora di pranzo come piatto unico.

Photo Credits|ThinkStock

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