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Protein and healthy fat source
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cottage Cheese with Seeds (150 g) has 225 calories. That works out to 150 calories per 100 g. It contains 7.8 g of carbs, 20.3 g of protein, 12.3 g of fat and 2.3 g of fiber. Its 315 mg of Phosphorus covers 45% of the Daily Value. Its glycemic index is 12 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
225
KCAL / 150G
Carbs
7.8g
· 3% DV
Protein
20.3g
· 41% DV
Fat
12.3g
· 16% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 36% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 225 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 4.57 g | 23% |
| Trans fat | 0.08 g | |
| Sodium | 465 mg | 20% |
| Total carbohydrate | 7.8 g | 3% |
| Fiber | 2.3 g | 8% |
| Protein | 20.3 g | 41% |
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) | 150 g | 225 kcal |
| 2 tablespoon (small) | 30 g | 45 kcal |
| 100 g | 100 g | 150 kcal |
| ½ cup (half) | 110 g | 165 kcal |
| 0.75 cup (medium) | 165 g | 248 kcal |
| 1 pack (medium) | 200 g | 300 kcal |
| 1 cup (large) | 220 g | 330 kcal |
| 1 serving (large) | 250 g | 375 kcal |
Calculated from 150 calories per 100 g.
Tohumlu lor peyniri is Turkish fresh curd cheese mixed with seeds, not necessarily the same product as Western-style cottage cheese. The curds are typically crumbled and combined with seeds such as sesame, pumpkin, or sunflower.
Seeded lor cheese is commonly eaten spread or spooned onto bread, or served alongside vegetables and olives. You can add fresh herbs or pepper for extra flavor, or use it as a filling for savory pastries.
Pumpkin, sunflower, sesame, and nigella seeds all work well in seeded lor cheese. Toasting them briefly before mixing brings out their flavor; add flaxseed sparingly if you want a softer, less crunchy texture.
Yes, seeded lor cheese can be cooked in omelets, savory pies, and stuffed flatbreads. It softens when heated, while the seeds add texture; avoid cooking it for too long if you want the filling to stay moist.
To make seeded lor cheese, crumble fresh lor cheese and mix it with your chosen seeds. Add chopped herbs or spices if desired, then refrigerate it in a covered container until serving.
Seeded lor cheese keeps best refrigerated in a clean, tightly covered container and should be used promptly because fresh curd cheese is perishable. Discard it if it develops an unusual smell, visible mold, or a changed appearance.
Yes, seeded lor cheese can be frozen, but thawing may make its texture wetter or grainier. It is usually better after thawing in cooked fillings, such as savory pastries, than eaten plain.
No, seeded lor cheese is made from Turkish lor, a fresh curd cheese, while cottage cheese is a distinct cheese with its own curd and texture. They may be used similarly in some recipes, but are not interchangeable in every dish.
Seeded lor cheese pairs well with fresh tomatoes, cucumbers, leafy herbs, olives, and bread. For a more substantial meal, serve it with eggs or add it to a grain bowl with vegetables.
No, seeded lor cheese is made from milk and is not suitable for someone with a milk allergy. Added seeds can also trigger allergies in some people, so avoid any variety containing a seed you react to.
Vitamins
B12
0.83µg · 35% DV
B2
0.38mg · 29% DV
Biotin
4.8µg · 16% DV
Vitamin E
2.4mg · 16% DV
Minerals
Phosphorus
315mg · 45% DV
Selenium
23µg · 42% DV
Copper
0.3mg · 33% DV
Manganese
0.63mg · 27% DV
Sodium
465mg · 20% DV
Potassium ⭐
248mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 225 calories in 1 serving (medium) (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.
Tohumlu lor peyniri is fresh Turkish lor—a soft cheese traditionally made from the whey left after cheesemaking—with seeds mixed through it. Lor has a mild, lightly tangy taste and a moist, crumbly texture; the seeds add a little crunch and make each bite more substantial.
In Turkey, it is often served at breakfast with tomatoes, cucumbers, olives and bread, or used as a filling for pastries and added to salads. It also works well as a simple spread or snack. The combination provides protein and fat, with 13.5 g of protein per 100 g. Pair it with fresh vegetables for a lighter plate, or fold it into herbs and greens for extra flavour without relying on salty accompaniments.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.57g
MONOUNSATURATED
2.78g
POLYUNSATURATED
3.9g
Omega 6:3 ratio 5.6:1
Above the ideal 4:1 (5.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.