🧀
Aydin curd cheese Calories
Fresh, mildly salted, soft-textured traditional cheese
CALORIES
GI
POTASSIUM
FIBER
Aydin curd cheese Nutrition Facts
Selected: 100 g
110
KCAL / 100G
Carbs
2.5g
· 9%
Protein
14.5g
· 51%
Fat
5g
· 40%
Fiber
0g
Aydin curd cheese Vitamins & Minerals
Vitamins
B12
0.9µg · 38% DV
B2
0.25mg · 19% DV
B5
0.4mg · 8% DV
Biotin
2.5µg · 8% DV
Minerals
Calcium
420mg · 42% DV
Phosphorus
260mg · 37% DV
Sodium
380mg · 17% DV
Selenium
7µg · 13% DV
Aydin curd cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Aydin curd cheese Processed?
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.
Does Aydin curd cheese Contain Allergens?
Contains these allergens:
Which Diets Is Aydin curd cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Aydin curd cheese Fat Profile
SATURATED
3.2g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Aydin curd cheese
Aydin curd cheese — Frequently Asked Questions
How many calories and how much protein are in Aydin curd cheese?
Per 100 g, Aydin curd cheese provides 110 calories and 14.5 g of protein. It offers a relatively high protein content for its calorie level.
Is Aydin curd cheese diet-friendly, and does it have a high glycemic index?
Its glycemic index is 27, which is considered low. It is compatible with omnivore, vegetarian, Mediterranean, and flexitarian diets.
Have another question about Aydin curd cheese?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.