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Source of protein and calcium, filling snack
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Bread with curd cheese (50 g) has 95 calories. That works out to 190 calories per 100 g. It contains 13 g of carbs, 4.3 g of protein, 2.3 g of fat and 0.9 g of fiber. Its 0.2 µg of B12 covers 7% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 50 g
95
KCAL / 50G
Carbs
13g
· 5% DV
Protein
4.3g
· 9% DV
Fat
2.3g
· 3% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 19% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 95 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 1 g | 5% |
| Trans fat | 0.01 g | |
| Sodium | 160 mg | 7% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 0.9 g | 3% |
| Protein | 4.3 g | 9% |
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 |
|---|---|---|
| 1 slice (medium) | 50 g | 95 kcal |
| 1 slice (thin) | 30 g | 57 kcal |
| 1 piece (small) | 40 g | 76 kcal |
| 1 slice (thick) | 70 g | 133 kcal |
| 1 piece (whole) | 80 g | 152 kcal |
| 100 g | 100 g | 190 kcal |
| 2 slice (medium) | 100 g | 190 kcal |
| 1 serving (large) | 120 g | 228 kcal |
| 1 serving (jumbo) | 200 g | 380 kcal |
Calculated from 190 calories per 100 g.
To make bread with curd cheese, spread the cheese over a slice of bread and add toppings if you like. Serve it as is, or toast the bread first for a crisp base.
Curd cheese is the soft, spreadable cheese used on bread with curd cheese. It gives the bread a mild, creamy topping; herbs, sliced vegetables or seasoning can add more flavour.
Fresh tomatoes, cucumber, herbs and sliced peppers all work well on bread with curd cheese. For a savoury finish, add black pepper or paprika; choose toppings that complement the mild cheese rather than overpower it.
Yes, you can toast bread with curd cheese, but toasting the bread before spreading on the cheese usually gives the best texture. Adding the cheese before heating may make it softer, depending on the type of curd cheese.
Bread that holds its shape works well for bread with curd cheese. Use soft sliced bread for a quick snack or toast a sturdier slice if you want a crisp base that can support toppings.
Not necessarily. The name “curd cheese” covers different fresh cheeses, and the cheese used for bread with curd cheese may be smoother and more spreadable than cottage cheese. Their textures and flavours can vary by region.
Serve bread with curd cheese alongside fresh vegetables, olives or fruit for breakfast. It also works with herbs or a little pepper on top; add the cheese shortly before serving to keep the bread from becoming soggy.
It is better to assemble bread with curd cheese close to serving, since the topping can soften the bread. For meal prep, keep the bread, cheese and chopped toppings separate, then put them together when you are ready to eat.
Store leftover bread with curd cheese in a covered container in the refrigerator and eat it promptly. If it has juicy toppings such as tomato or cucumber, separate them from the bread before storing to limit sogginess.
Yes, bread with curd cheese can make a filling snack because it pairs bread with protein-containing cheese. Add vegetables for extra texture, and choose a portion that suits your appetite rather than piling on toppings.
Vitamins
B12
0.18µg · 8% DV
B2
0.09mg · 7% DV
Biotin
2µg · 7% DV
B1
0.07mg · 6% DV
Minerals
Sodium
160mg · 7% DV
Selenium
3.5µg · 6% DV
Phosphorus
43mg · 6% DV
Calcium
55mg · 6% DV
Potassium ⭐
60mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 95 calories in 1 slice (medium) (50 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.
Bread with curd cheese pairs bread with a spread or topping of Turkish süzme peynir, a thick, strained fresh cheese. The cheese is soft and creamy, usually mildly tangy and savoury; the bread may be toasted for crunch or left soft for a quick snack.
In Turkey, it is a simple breakfast or between-meal bite, often served with tea and alongside tomatoes, cucumber or herbs. Elsewhere, it also works as an easy light lunch or snack. It provides protein and calcium and can be made more substantial with vegetables, or kept lighter by using a thin layer of cheese on wholegrain bread.
Medium
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.