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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Buttered Minci cheese (50 g) has 158 calories. That works out to 315 calories per 100 g. It contains 1.6 g of carbs, 9.1 g of protein, 12.7 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 28% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 50 g
158
KCAL / 50G
Carbs
1.6g
· 1% DV
Protein
9.1g
· 18% DV
Fat
12.7g
· 16% 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 4% · Protein 23% · Fat 73%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 12.7 g | 16% |
| Saturated fat | 7.8 g | 39% |
| Trans fat | 0.43 g | |
| Sodium | 395 mg | 17% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 9.1 g | 18% |
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 serving (medium) | 50 g | 158 kcal |
| 1 teaspoon (small) | 5 g | 16 kcal |
| 1 tablespoon (medium) | 15 g | 47 kcal |
| 1 serving (small) | 30 g | 95 kcal |
| 1 piece (thin) | 40 g | 126 kcal |
| 1 piece (thick) | 60 g | 189 kcal |
| 1 serving (large) | 75 g | 236 kcal |
| 100 g | 100 g | 315 kcal |
| 1 cup (shredded) | 120 g | 378 kcal |
Calculated from 315 calories per 100 g.
Buttered Minci cheese is a regional Turkish preparation of minci, a fresh cheese, warmed with butter. Minci is associated especially with the Eastern Black Sea region, and its texture and preparation can vary locally.
Buttered Minci cheese is made by gently warming minci with butter in a pan. Recipes differ in how much butter they use and how finely the cheese is crumbled; stir it over low heat so the cheese warms without scorching.
Buttered Minci cheese tastes rich and buttery, with the mild, tangy character of fresh cheese. Its exact flavor varies with the minci used, which can be soft and mild or more pronounced depending on local preparation.
People commonly serve buttered Minci cheese warm, often with bread as part of a meal or breakfast. It can also accompany other dishes; reheating it gently helps soften the butter if it has cooled and firmed up.
No, buttered Minci cheese is not the same as ricotta. Minci is a regional Turkish fresh cheese, while ricotta is a separate Italian cheese; their production and texture can differ, and butter is added to the Minci preparation.
Yes, buttered Minci cheese can be used as a filling for börek, a Turkish pastry. Because the butter can make the filling richer or softer, taste the cheese before adding salt and avoid using an overly wet filling.
Yes, buttered Minci cheese can replace a mild, crumbly fresh cheese in some recipes. Its butter content makes it richer than plain fresh cheese, so reduce other added fat if the dish would otherwise become greasy.
Store buttered Minci cheese in a covered container in the refrigerator and keep it out at room temperature only while serving. Use clean utensils, and discard it if its smell, appearance, or texture changes noticeably.
Yes, you can freeze buttered Minci cheese, but thawing may make its texture crumbly or separated. Freeze it in a tightly sealed container in portions, then thaw it in the refrigerator and use it in a cooked dish.
Yes, buttered Minci cheese can be eaten cold, but the butter will firm up and the mixture may feel less spreadable. Let a portion sit briefly before serving or warm it gently to soften it.
Vitamins
B12
0.68µg · 28% DV
Vitamin A
122.5µg · 14% DV
B2
0.16mg · 12% DV
B5
0.24mg · 5% DV
Minerals
Phosphorus
180mg · 26% DV
Calcium
255mg · 26% DV
Sodium
395mg · 17% DV
Selenium
8.5µg · 15% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 1 serving (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.
Buttered Minci cheese combines minci, a regional curd-style cheese associated with Turkey’s eastern Black Sea region, with butter. Minci is often compared with lor or çökelek, though its flavour and texture vary by maker; it is typically soft and may have a gentle tang. The butter gives it a richer, smoother finish.
In its home region, it is commonly enjoyed at breakfast with bread, and can be served warm or at room temperature. It also works as a savoury spread or alongside fresh vegetables. It provides protein, but the butter makes it a rich choice; a modest serving with tomatoes, cucumber and greens keeps the meal balanced.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.8g
MONOUNSATURATED
3.55g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.