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What are the calories in ossipe? Source of calcium and phosphorus

Homepage Articles What are the calories in ossipe? Source of calcium and phosphorus

What are the calories in ossipe? Source of calcium and phosphorus

Oscype is a regional product produced primarily in Podhal. This cheese is made from sheep's milk. It has a salty flavor and is therefore served with cranberries or blueberries for balance.

Table of Contents

1. The nutritional value

100 g of ossipic contains 372 kcal, mostly made up of fat and protein. It is low in carbohydrates, does not contain fiber, and has trace amounts of vitamins. Consumption of 100 g issipic covers the daily requirement for this nutrient. Ossipic is an excellent source of calcium (90% per day for women and men), phosphorus and zinc.

2. Sodium bomb

Excessive blood pressure, obesity, stomach cancer are just a few examples of the effects of excessive sodium intake. Numerous studies indicate that this element has a negative effect on the body's functioning, which may cause kidney stones or worsen lung function in people with asthma.

3. Source of calcium and phosphorus

The daily requirement for calcium is about 1000 mg. Calcium contains almost 90% of this value, which is why it can be considered one of the best sources of calcium. It is necessary for the proper functioning of the bone system. It builds teeth and bones, prevents the development of osteopenia and osteoporosis. In addition, calcium contributes to blood clotting, promotes the proper work of the heart and the entire vascular system.

4. Treasury of zinc

Zinc, which is involved in the synthesis of proteins and hormones, affects the proper recognition of tastes and smells, and improves immunity, is recommended for learners because it promotes better and faster memory, and zinc deficiency can lead to delayed maturation, deteriorating immune systems, secondary thyroid dysfunction, and even autism.

5. Applications

It can be served either cold or hot. It is usually grilled and served with a gravy sauce or crusted jam. In the kitchen it can be used as an ingredient in salads, pizzas, toast or as a side dish to porridge or pancakes.
Source

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Normy żywienia dla populacji Polski, pod red. Jarosza M., Warszawa 2017.
Present Knowledge in Nutrition, pod red. Erdmana J.W., Macdonalda I.A., Zeisela S.H., Hoboken 2012.
Scientific Opinion on Dietary Reference Values for calcium, „EFSA Journal” 2015, 13(5), 4101.
Scientific Opinion on Dietary Reference Values for phosphorus, „EFSA Journal” 2015, 13(7), 4185.
Scientific Opinion on Dietary Reference Values for zinc, „EFSA Journal” 2014, 12(10), 3844.