What is cheese: its pros and cons

The question of what vitamins are contained in cheese worries many. This is not surprising: a popular fermented milk product is popular with all people, regardless of their age, health status. Nutritional composition, pleasant taste are considered the main differences. At the same time, various varieties are offered, so you can choose the most suitable among them.

magic composition


Cheeses are considered nutritious due to the optimal ratio of proteins, fats and carbohydrates, and calories.


Remember: if you serve some kinds of cheese for your guests use a large cheese board!


Nutritional value of cheese


All existing varieties contain substances that determine biological value.


There is an increased level of minerals (phosphorus, sodium, calcium). Some varieties contain potassium, magnesium, and iron. There are a variety of vitamins: A, PP, C, group B.


There is an increased content of protein and fat, which are easy to digest by humans. At the same time, there is an optimal balance between substances. 100 grams account for 27% fat, 25% protein, 4% carbohydrates. Many varieties are dietary.


The composition contains essential amino acids that are not synthesized by the human body. One of the most useful are methionine, cystine.


These differences are largely due to the usefulness of cheese, which is recommended by experienced nutritionists.




The fermented milk product contains a large number of important substances:


  • A;
  • B vitamins (B1, B2, B6, B9);
  • E;
  • RR;
  • H;
  • D.




Cheese contains a large number of substances that are important for every person, starting from his very birth.


Calcium is an important mineral for healthy bones and teeth. This component maintains the correct indicators of blood pressure, improves blood composition. Calcium is also important for the nervous and immune systems, muscles, and metabolic processes. Usually, a small slice of cheese (4050 grams) contains half the daily requirement of a useful component.


Phosphorus is important for muscle development, maintaining the health of the heart and blood vessels, and the nervous system.


Potassium is an essential mineral. Prevents fatigue and exhaustion of the body, improves muscle condition, increases strength.


The presence of 3 important minerals is considered one of the main factors determining the benefits of a fermented milk product.


Harmful properties of cheese


Like all food products, cheese also has a number of contraindications:


  • Elevated cholesterol.
  • Atherosclerosis.
  • High blood pressure.
  • The presence of a stomach ulcer.
  • Presence of heart disease.
  • Gastritis.
  • Sheep milk is the fattest product. Its use should be limited to people with diseases of the liver and pancreas.


Pregnant women should eat cheese with caution. Do not use varieties made from unpasteurized milk. The bacteria used to make such cheese can accelerate the development of listeriosis. It is also necessary to completely exclude noble delicacies with mold and spices. Salty cheese varieties are contraindicated in patients with urolithiasis or pyelonephritis.


Consumers with hypersensitivity to gluten should opt for glutenfree varieties such as:


  • Cheddar.
  • Parmesan.
  • Bree.
  • Goat cheese.


Excessive consumption of moldy delicacies will lead to intestinal imbalance. A product labeled with a fat content of more than 70% should not be eaten by people who are overweight or obese.


Do not violate the daily rate of cheese recommended by nutritionists, and with a lower percentage of fat. This product contains a large amount of saturated fatty acids, which can not be called beneficial to the body. Saturated fatty acids can attract diseases such as heart failure, obesity or diabetes.


Also, do not choose sliced  packaged products or pigtail cheese due to the high salt content in these products. For example, for 100 g of pigtail cheese, there is 720 mg of salt.


Attention! A study by nutritionists shows that pickled types of cheese (Adyghe, brynza, suluguni) cause a feeling of dryness in the mouth, and soft varieties (ricotta, feta) increase appetite.