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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Chickpea Lor Cheese (40 g) has 68 calories. That works out to 170 calories per 100 g. It contains 3.2 g of carbs, 5.2 g of protein, 3.6 g of fat and 1 g of fiber. Its 0.2 µg of B12 covers 8% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 40 g
68
KCAL / 40G
Carbs
3.2g
· 1% DV
Protein
5.2g
· 10% DV
Fat
3.6g
· 5% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 32% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 68 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.2 g | 11% |
| Trans fat | 0 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 1 g | 4% |
| Protein | 5.2 g | 10% |
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) | 40 g | 68 kcal |
| 1 slice (thin) | 25 g | 43 kcal |
| 1 serving (medium) | 50 g | 85 kcal |
| 1 slice (thick) | 60 g | 102 kcal |
| 2 slice (medium) | 80 g | 136 kcal |
| 100 g | 100 g | 170 kcal |
| 1 piece (large) | 100 g | 170 kcal |
| 1 cup (chopped) | 120 g | 204 kcal |
Calculated from 170 calories per 100 g.
Chickpea Lor Cheese combines lor, a mild Turkish whey cheese, with chickpeas. The chickpeas may be left whole, mashed, or blended into the cheese, so the texture and flavor can vary from one recipe to another.
You can make Chickpea Lor Cheese by mixing cooked, cooled chickpeas with lor cheese. Mash the chickpeas for a smoother spread or leave some whole for texture, then season with herbs, cumin, or black pepper.
Chickpea Lor Cheese includes chickpeas, while plain lor cheese does not. Chickpeas add a more substantial, grainy texture and a legume flavor; lor on its own has a milder, softer taste.
Serve Chickpea Lor Cheese as a spread on bread or toast, or pair it with sliced vegetables and herbs. If the chickpeas are chunky, mashing them slightly makes the cheese easier to spread.
Yes, Chickpea Lor Cheese can work as a börek filling. Drain excess moisture from the lor and mash the chickpeas so the mixture is easier to enclose; herbs or black pepper can add flavor.
Chickpea Lor Cheese is not a single standardized traditional dish with one fixed recipe across Turkey. Home versions vary in how the chickpeas are prepared and which seasonings are added, while the combination of lor and chickpeas remains central.
Keep Chickpea Lor Cheese covered in the refrigerator. For a homemade batch, use a clean utensil each time and avoid leaving it at room temperature for extended periods; its freshness depends on both the lor and the chickpeas.
Yes, Chickpea Lor Cheese can be frozen, but the lor may become crumbly or watery after thawing. Freeze it in airtight, portion-sized containers and use thawed cheese in cooked dishes such as börek, where a change in texture matters less.
Chickpea Lor Cheese can replace ricotta in some savory fillings, but it will taste more legume-forward and may have a different texture. Mash the chickpeas well and drain the lor first, especially for stuffed pasta or baked fillings.
Yes, Chickpea Lor Cheese makes a filling sandwich spread. Mash it with herbs or a little olive oil, then pair it with crisp vegetables; keeping the mixture relatively thick helps prevent the bread from becoming soggy.
Vitamins
B12
0.2µg · 8% DV
B2
0.07mg · 5% DV
B5
0.2mg · 4% DV
Folate
12µg · 3% DV
Minerals
Calcium
72mg · 7% DV
Phosphorus
44mg · 6% DV
Sodium
140mg · 6% DV
Copper
0.05mg · 6% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 68 calories in 1 slice (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.
Chickpea Lor Cheese brings together lor, a fresh Turkish curd cheese with a soft, slightly crumbly texture, and chickpeas. It is a simple, filling combination rather than a single, universally standardised recipe; the balance of cheese and chickpeas can vary.
In Turkey, it works at breakfast with bread, herbs and vegetables, or as a topping for salads and a light meal. Elsewhere, try it on toast or alongside roasted vegetables. Its protein comes from both the dairy and chickpeas, while the chickpeas also add some fibre. For a lighter serving, pair it with plenty of fresh vegetables and use only a little oil.
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
2.2g
MONOUNSATURATED
0.88g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.