Ricotta Cheese (part-skim)
11.4gprotein / 100g174 cal · 7.9g fat · $$ · Quality 0.93
Yogurt (plain, whole milk)
5.7gprotein / 100g61 cal · 3.3g fat · $ · Quality 0.94
There's a meaningful protein-density gap here: Ricotta Cheese (part-skim) runs 11.4g per 100g against Yogurt (plain, whole milk)'s 5.7g, roughly 5.7g more per equal weight.
Protein quality is essentially matched between the two — both land in a similar tier for amino acid completeness.
On price, Yogurt (plain, whole milk) wins clearly — $ against Ricotta Cheese (part-skim)'s $$.
Ricotta Cheese (part-skim)'s typical serving also delivers more leucine (1050mg vs Yogurt (plain, whole milk)'s 560mg) — relevant if the goal is maximizing the muscle-protein-synthesis trigger per meal, not just total grams.
These two are closer than the comparison headline suggests. Either Ricotta Cheese (part-skim) or Yogurt (plain, whole milk) works well in most contexts — let cost, prep time, and personal preference decide rather than the macros.
Full nutrition comparison
| Per 100g | Ricotta Cheese (part-skim) | Yogurt (plain, whole milk) |
|---|---|---|
| Protein | 11.4g | 5.7g |
| Calories | 174 | 61 |
| Fat | 7.9g | 3.3g |
| Carbs | 6.4g | 4.7g |
| Fiber | 0.0g | 0.0g |
| Quality score | 0.93 | 0.94 |
| Relative cost | $$ | $ |
| Prep time | 0 min | 0 min |
Frequently asked
Which has more protein, ricotta cheese (part-skim) or yogurt (plain, whole milk)?
Ricotta Cheese (part-skim) has 11.4g of protein per 100g compared to Yogurt (plain, whole milk)'s 5.7g.
Which is lower in calories?
Yogurt (plain, whole milk) is lower in calories per 100g, at 61 vs the other's 174.