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Sweet, source of protein and calcium, breakfast food
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Curd cheese with jam (80 g) has 144 calories. That works out to 180 calories per 100 g. It contains 22.4 g of carbs, 6 g of protein, 3.6 g of fat and 0.4 g of fiber. Its 0.4 µg of B12 covers 17% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 80 g
144
KCAL / 80G
Carbs
22.4g
· 8% DV
Protein
6g
· 12% DV
Fat
3.6g
· 5% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 16% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2 g | 10% |
| Trans fat | 0.01 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 22.4 g | 8% |
| Fiber | 0.4 g | 1% |
| Protein | 6 g | 12% |
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) | 80 g | 144 kcal |
| 2 tablespoon (medium) | 40 g | 72 kcal |
| 1 slice (thin) | 40 g | 72 kcal |
| 1 serving (small) | 50 g | 90 kcal |
| 1 piece (small) | 60 g | 108 kcal |
| 1 slice (thick) | 70 g | 126 kcal |
| 100 g | 100 g | 180 kcal |
| 1 piece (large) | 100 g | 180 kcal |
| 1 serving (large) | 120 g | 216 kcal |
| 1 cup (large) | 150 g | 270 kcal |
Calculated from 180 calories per 100 g.
Curd cheese with jam is a simple sweet dish made by serving fresh curd cheese alongside jam or mixing the two. It is often eaten at breakfast, and there is no single fixed recipe or required jam variety.
Spoon curd cheese into a bowl and add jam to taste. You can fold them together for a uniform, sweet mixture or leave them separate so each bite can be adjusted. It needs no cooking.
Strawberry, cherry, apricot, and fig jam all work well with curd cheese. Tart fruit preserves offer a contrast to the mild cheese, while sweeter jams make the dish taste more like a dessert.
Yes, cottage cheese can work in curd cheese with jam, although its curds and moisture may give the dish a different texture. Drain it first if it is watery, then stir it with the jam or serve the two side by side.
Curd cheese with jam can be either: it is commonly served as a sweet breakfast, but it also works as a simple dessert or snack. Serving it with toast makes it feel more like breakfast; a smaller bowl can be served after a meal.
Mixing curd cheese with jam is optional. Stirring spreads the fruit sweetness through the cheese, while serving them separately preserves the cheese’s mild taste and lets each person choose how much jam to add.
Yes, curd cheese with jam can be spread on toast. Add the cheese first and a thin layer of jam on top, or mix them before spreading; toast that is not too hot helps keep the cheese from turning runny.
Keep mixed curd cheese with jam covered in the refrigerator because fresh curd cheese is perishable. For the best texture and freshness, prepare only what you expect to eat soon, rather than leaving the mixture at room temperature.
No, curd cheese with jam is not cheesecake. It is usually just fresh cheese served with jam, whereas cheesecake is a baked or chilled dessert made with a prepared filling and typically a crust.
Yes, the jam in curd cheese with jam can raise blood sugar because it contains sugar. Pairing a modest amount with the cheese and a fibre-rich food can make a more balanced breakfast; people managing diabetes may need individual advice.
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
B5
0.4mg · 8% DV
Vitamin A
48µg · 5% DV
Minerals
Phosphorus
72mg · 10% DV
Calcium
96mg · 10% DV
Zinc
0.48mg · 4% DV
Selenium
2.4µg · 4% DV
Potassium ⭐
104mg · 3% DV
Sodium
48mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 serving (medium) (80 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.
Curd cheese with jam pairs soft, fresh Turkish lor—a mild, crumbly cheese—with fruit jam. It is usually assembled at the table rather than cooked: the creamy, slightly tangy cheese can be mixed with the jam or spread alongside it on bread. The type of jam varies with what is available at home.
In Turkey, it is a simple breakfast option, often eaten with bread and tea. For English-speaking readers elsewhere, it also works as a quick sweet-and-savoury breakfast or snack, much like fresh cheese served with preserves. The cheese contributes protein and calcium, while the jam gives the dish its sweetness. For a less sweet serving, use a smaller spoonful of jam and add fresh fruit or plain bread.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2g
MONOUNSATURATED
0.96g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.