Feta cheese is a dairy product from the Greek culture that, little by little, has spread to the rest of the countries thanks to its versatility and properties. It is a food that is marketed in brine, which increases its shelf life.
It should be noted that it is made from sheep’s milk, although it is also possible to purchase varieties whose main ingredient is mare’s milk. It is characterized by having an acid taste and a high percentage of fat with respect to the total calories. In addition, it is usually sold in wooden boxes or tin or aluminum containers that retain their organoleptic qualities.
Nutritional properties of feta cheese
Like any dairy product, feta cheese stands out, in the first instance, for its protein content, according to current scientific literature. These are nutrients of high biological value, which have all the essential amino acids and are highly digestible.
Protein intake becomes essential to prevent pathologies associated with aging and with the degeneration of muscle tissue. A review published in the journal Nutrients ensures that protein consumption is able to delay and prevent the destruction of lean tissue and the loss of its functionality.
As if this were not enough, feta cheese contains a high proportion of saturated fatty acids in its composition. Until recently, this would be taken as bad news. However, science has changed its position on this.
Saturated lipids are no longer considered harmful. At present, the benefits of its consumption are recognized, since there is sufficient evidence to affirm that the contribution of these fatty acids reduces cardiovascular risk, as well as the incidence of other complex diseases.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy