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Fresh cheese curd mixed with pepper, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Cheese curd with pepper (40 g) has 48 calories. That works out to 120 calories per 100 g. It contains 1.2 g of carbs, 5.4 g of protein, 2.4 g of fat and 0.2 g of fiber. Its 140 mg of Calcium covers 14% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
48
KCAL / 40G
Carbs
1.2g
· 0% DV
Protein
5.4g
· 11% DV
Fat
2.4g
· 3% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 45% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.52 g | 8% |
| Trans fat | 0.02 g | |
| Sodium | 160 mg | 7% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0.2 g | 1% |
| Protein | 5.4 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 | 48 kcal |
| 1 tablespoon (small) | 20 g | 24 kcal |
| 1 slice (thin) | 30 g | 36 kcal |
| 1 slice (thick) | 50 g | 60 kcal |
| 3 tablespoon (large) | 60 g | 72 kcal |
| 1 piece (medium) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 piece (large) | 120 g | 144 kcal |
| 1 cup (medium) | 120 g | 144 kcal |
Calculated from 120 calories per 100 g.
Cheese curd with pepper is fresh, soft cheese curd mixed with pepper. It has a mild tang from the curd, while its heat and overall flavor depend on the pepper and the recipe used.
No. Cheese curd with pepper is fresh curd mixed with pepper, while pepper jack is an aged, semi-soft cheese made with peppers. They differ in texture and how they behave when heated.
Eat cheese curd with pepper spread on bread or crackers, or serve it with fresh vegetables. It also works as a savory filling; taste it before adding extra salt, since recipes vary.
Yes. Mix fresh cheese curd with finely chopped pepper, then adjust the amount to suit your preferred flavor and heat. Keep the finished mixture refrigerated in a covered container.
Cheese curd with pepper softens when heated, but it usually does not melt into a smooth, stretchy layer like a melting cheese. It is better suited to fillings or toppings where a soft, curdy texture is welcome.
Not necessarily. Cheese curd with pepper can be mild or hot depending on the pepper used and how much is added. If the variety is not specified, do not assume that the cheese will have a strong kick.
Keep cheese curd with pepper covered in the refrigerator and use a clean utensil each time. Follow the package’s use-by date and after-opening instructions; discard it if it develops an unusual smell, color, or texture.
Yes, but freezing can make cheese curd with pepper more crumbly or watery after thawing. Freeze it in a tightly sealed portion and thaw it in the refrigerator; it may work better in cooked dishes afterward.
Cheese curd with pepper pairs well with crusty bread, crackers, fresh vegetables, and eggs. Its savory, peppery taste also suits sandwiches, or you can use it as a filling for a simple pastry.
It can be a useful source of protein and calcium, and the pepper adds flavor without needing a complicated preparation. Check the product’s salt content if you are limiting sodium, since recipes and brands can differ.
Vitamins
B12
0.28µg · 12% DV
B2
0.1mg · 8% DV
B5
0.2mg · 4% DV
Vitamin A
32µg · 4% DV
Minerals
Calcium
140mg · 14% DV
Phosphorus
88mg · 13% DV
Sodium
160mg · 7% DV
Zinc
0.4mg · 4% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 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.
Cheese curd with pepper is a Turkish-style fresh curd cheese mixed with pepper. The curds are soft and gently tangy, while the pepper adds a lively, savoury note. In Turkey, it may be served at breakfast with bread, tomatoes, cucumbers and olives, or included on a meze table. It also works well as a filling for pastries or gözleme.
It provides protein and calcium; each 100 g contains 13.5 g of protein. For an easy, lighter meal, pair it with fresh vegetables and herbs, or spread a little on toast for breakfast or a snack.
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 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
— 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
1.52g
MONOUNSATURATED
0.6g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.