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High-protein fresh dairy with strawberry
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (small) of Strawberry quark (150 g) has 168 calories. That works out to 112 calories per 100 g. It contains 18.6 g of carbs, 12.9 g of protein, 4.2 g of fat and 0.9 g of fiber. Its 0.6 µg of B12 covers 26% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (small) · 150 g
168
KCAL / 150G
Carbs
18.6g
· 7% DV
Protein
12.9g
· 26% DV
Fat
4.2g
· 5% 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 45% · Protein 32% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.55 g | 13% |
| Trans fat | 0.12 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 18.6 g | 7% |
| Fiber | 0.9 g | 3% |
| Protein | 12.9 g | 26% |
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 cup (small) | 150 g | 168 kcal |
| 1 tablespoon (grated) | 20 g | 22 kcal |
| 1 serving (half) | 75 g | 84 kcal |
| 100 g | 100 g | 112 kcal |
| 1 cup (mini) | 100 g | 112 kcal |
| 1 pack (mini) | 125 g | 140 kcal |
| 1 cup (medium) | 200 g | 224 kcal |
| 1 pack (medium) | 200 g | 224 kcal |
| 1 cup (large) | 250 g | 280 kcal |
Calculated from 112 calories per 100 g.
Strawberry quark is a fresh dairy product made by mixing quark, a thick cultured cheese, with strawberry pieces or strawberry preparation. It is usually eaten chilled as a snack, breakfast food, or dessert.
Strawberry quark is made from quark, while Greek yogurt is strained yogurt, so their cultures, taste, and texture differ. Quark is often mild and thick; Greek yogurt tends to have a tangier flavor.
Strawberry quark is made by stirring strawberries or strawberry preparation into fresh quark. Commercial versions may also include sweeteners or other ingredients, so the exact flavor and texture vary between products.
Yes. Stir chopped fresh strawberries into plain quark, then mash some of the fruit if you want a smoother texture. Add the pieces last to keep them distinct, and chill the mixture before serving.
Strawberry quark pairs well with oats, muesli, or chopped nuts for breakfast. Taste it before adding honey or another sweetener, since some ready-made varieties are already sweetened.
Yes, strawberry quark can be used in a chilled cheesecake filling or layered dessert. Its fruit pieces add texture, so blend the mixture only if you want a smoother filling; for baked recipes, use a recipe designed for quark.
Yes, strawberry quark can make a filling snack because it provides protein and is ready to eat. Some versions contain added sugar, so it may be worth pairing it with plain oats or choosing a less-sweet variety.
Keep opened strawberry quark covered in the refrigerator and follow the storage instructions on its package. Use a clean spoon each time, and discard it if its smell or appearance changes.
Yes, but freezing can make strawberry quark watery or grainy after thawing, and the strawberry pieces may soften. It is usually better in a smoothie or cooked recipe after thawing than eaten on its own.
No. Strawberry quark is made with quark, while fromage frais is a different fresh dairy product, though both can be soft and creamy. Their thickness and tanginess vary, so they may not behave identically in recipes.
Vitamins
B12
0.63µg · 26% DV
B2
0.33mg · 25% DV
Vitamin C
10.2mg · 11% DV
Biotin
3.15µg · 11% DV
Minerals
Phosphorus
144mg · 21% DV
Calcium
177mg · 18% DV
Iodine
15µg · 10% DV
Selenium
4.65µg · 8% DV
Potassium ⭐
233mg · 7% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 calories in 1 cup (small) (150 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.
Strawberry quark combines quark—a thick, mild fresh dairy product popular in Germany and elsewhere in Central Europe—with pieces of strawberry. Its texture is smooth and spoonable, usually denser than yoghurt, while the fruit adds sweetness and a little tang.
In its home region, it is often eaten chilled for breakfast or as a simple snack; it also works with muesli, oats or fresh fruit. Elsewhere, including in English-speaking countries, serve it as a convenient breakfast or afternoon bite, or use it as a creamy topping. It offers a good amount of protein for a fresh dairy food, with 8.6 g per 100 g. Pair it with unsweetened oats if you prefer a less sweet bowl.
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
2.55g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.