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High in protein and calcium, low in carbs, ideal for breakfast and snacks
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Bahcivan strained cheese (40 g) has 92 calories. That works out to 230 calories per 100 g. It contains 1.3 g of carbs, 5.6 g of protein, 7.2 g of fat and 0 g of fiber. Its 140 mg of Phosphorus covers 20% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
92
KCAL / 40G
Carbs
1.3g
· 0% DV
Protein
5.6g
· 11% DV
Fat
7.2g
· 9% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 24% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 4.6 g | 23% |
| Trans fat | 0.12 g | |
| Sodium | 260 mg | 11% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 92 kcal |
| 1 tablespoon (small) | 20 g | 46 kcal |
| 1 slice (thin) | 30 g | 69 kcal |
| 1 slice (thick) | 50 g | 115 kcal |
| 3 tablespoon (large) | 60 g | 138 kcal |
| 100 g | 100 g | 230 kcal |
| 1 piece (medium) | 100 g | 230 kcal |
| 1 cup (large) | 200 g | 460 kcal |
| 1 pack (whole) | 250 g | 575 kcal |
Calculated from 230 calories per 100 g.
Bahcivan strained cheese is a soft, dense Turkish cheese with a smooth, spreadable texture. It can be served at breakfast, used as a bread spread, or added to fillings and other recipes.
No. Turkish white cheese is usually brined and has a firmer, more crumbly texture, while Bahcivan strained cheese is dense and spreadable. They can sometimes replace each other in a filling, but the taste and texture will change.
Bahcivan strained cheese is a cheese, while labneh is generally made by straining yogurt. Both are soft and easy to spread, but labneh usually tastes tangier and may behave differently in cooking.
Yes, Bahcivan strained cheese can work in cheesecake, but the result may be denser or less like a recipe made with cream cheese. Use a recipe suited to soft strained cheese, and avoid adding extra liquid.
Sometimes. Bahcivan strained cheese is smoother and denser than the grainier ricotta often used in pasta fillings or baked dishes. It can work in spreads and fillings, but may make a recipe richer and less fluffy.
Bahcivan strained cheese softens when heated, but it does not melt into long, stretchy strands like mozzarella. It is better suited to creamy fillings and baked dishes than recipes that rely on stretchy melted cheese.
Bahcivan strained cheese pairs well with bread, vegetables, olives, and herbs for a savory meal. For a sweeter snack, try it with honey or fruit; choose accompaniments to suit its mild, creamy taste.
Keep Bahcivan strained cheese refrigerated in a closed container after opening, and use a clean utensil each time. Follow the package’s storage instructions and use-by date; do not leave it out at room temperature for long.
Yes, but freezing may make Bahcivan strained cheese watery or grainy after thawing. It is usually more suitable for cooked fillings or baked dishes afterward than for spreading on bread.
Discard Bahcivan strained cheese if you notice mold, an unusual smell, discoloration, or a slimy surface. Do not taste it to check, and do not remove just the affected spot because the rest may also be unsafe.
Vitamins
B12
0.44µg · 18% DV
B2
0.14mg · 11% DV
Vitamin A
72µg · 8% DV
B5
0.2mg · 4% DV
Minerals
Phosphorus
140mg · 20% DV
Calcium
192mg · 19% DV
Sodium
260mg · 11% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 2 tablespoon (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bahcivan strained cheese is a Turkish fresh cheese made denser by straining away some of its whey. It is bright white, smooth and moist, with a mild, gently tangy flavour rather than the crumbly texture of many fresh cheeses.
In Turkey, it is commonly served at breakfast with bread, tomatoes, cucumbers and olives, and it also works well as a sandwich filling or in savoury pastries. Its protein and calcium make it a nourishing choice, while its fat content is relatively substantial. Pair it with fresh vegetables for a simple snack, or use a modest spread on bread.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.6g
MONOUNSATURATED
1.68g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.