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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
245
KCAL / 100G
Carbs
3.5g
· 6%
Protein
11.5g
· 19%
Fat
20.5g
· 75%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B2
0.28mg · 22% DV
Vitamin A
180µg · 20% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
10µg · 18% DV
Iodine
20µg · 13% DV
Calcium
110mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
12.8g
MONOUNSATURATED
5.7g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
100g of 33% fat curd cheese contains 245 calories. The calorie total increases as your portion gets larger.
It provides 11.5g of protein per 100g. That makes it a moderate protein option within the dairy category.
Yes, it has 3.5g of carbohydrates per 100g. That carb level can fit lower-carb eating patterns.
Yes, it is listed as compatible with keto and ketovore diets. Per 100g, it contains 20.5g fat and 3.5g carbs.
Its glycemic index is 30. That places it in the low-GI range.
Yes, it contains 20.5g of fat per 100g. The product is also labeled as 33% fat curd cheese.
Yes, it is listed as compatible with vegetarian diets. It also fits omnivore, pescatarian, Mediterranean, flexitarian, and Sattvik patterns.
Yes, it is listed as gluten-free compatible. The stated allergen is dairy, not gluten.
Yes, it contains dairy. Anyone with a dairy allergy should take that into account.
No, it is classified as minimally processed. That means it is not listed as a highly processed dairy product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.