With all the conflicting information that has flooded the scientific community and the market about what foods are healthy and what foods are not, it can sometimes be difficult to know what a nutritious meal consists of these days. This applies especially to those who are dieting or trying to lose weight. A food that bears a closer examination of its simple, upfront properties, though, string cheese
The main benefit of string cheese, and many cheeses in general, is that it is a good source of calcium. A single serving of string cheese provides anywhere from 10 to 20 percent of the calcium that is recommended on a daily basis by the USDA. Calcium is important for overall health, as it is a vitamin that contributes a lot to the body’s maintenance of teeth and bones.
While not as good a source for vitamin A as it is calcium, the string cheese contain a significant portion of this vitamin well. Vitamin A is a contributor to skin health and, in some women, it has also proved to be important to the breast firmness.
As snack foods go, string cheese is extremely low in calories. It averages 100, but there are varieties with lower calories than that. To put this figure in perspective, containing string cheese less than half of the calories in a single can of soda, and yet less than a serving many snack crackers, such as wheat Thins, which weighs in at 140 calories per serving.
For those people who are watching their carbohydrate intake, is string cheese also a very appealing food. A single serving of string cheese contains less than one gram of carbohydrates. This can be especially useful for those who are on low-carb diets, such as the famous Atkins Diet.
String cheese is a pretty decent food, but not all of its advantages is strictly nutritional. String cheese is an excellent food for children for example, because they like to pull it apart to eat it, and it makes it easier to get them to eat healthy. In addition, for those who want to eat foods low in sodium, the string cheese first soaked in water to leech out some of the salt contents.