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High in protein, with added fiber and healthy fats from flaxseed
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Curd cheese with flaxseed has 129 calories. It contains 3.1 g of carbs, 16.2 g of protein, 5.8 g of fat and 2.2 g of fiber. Its 0.7 µg of B12 covers 30% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 100 g
129
KCAL / 100G
Carbs
3.1g
· 1% DV
Protein
16.2g
· 32% DV
Fat
5.8g
· 7% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 50% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 5.8 g | 7% |
| Saturated fat | 2.05 g | 10% |
| Trans fat | 0.06 g | |
| Sodium | 238 mg | 10% |
| Total carbohydrate | 3.1 g | 1% |
| Fiber | 2.2 g | 8% |
| Protein | 16.2 g | 32% |
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) | 100 g | 129 kcal |
| 1 tablespoon (small) | 15 g | 19 kcal |
| 2 tablespoon (medium) | 30 g | 39 kcal |
| 1 piece (half) | 50 g | 65 kcal |
| 4 tablespoon (large) | 60 g | 77 kcal |
| 1 serving (small) | 75 g | 97 kcal |
| 100 g | 100 g | 129 kcal |
| 1 cup (medium) | 120 g | 155 kcal |
| 1 serving (large) | 150 g | 194 kcal |
Calculated from 129 calories per 100 g.
Make curd cheese with flaxseed by stirring whole or ground flaxseed into plain curd cheese. Mix it shortly before serving for a fresher texture, then season with herbs, pepper, or a little olive oil if you like.
Curd cheese with flaxseed pairs well with toast, crackers, fresh vegetables, or salad. For a savory snack, add chopped herbs and pepper; you can also spoon it alongside eggs or use it as a sandwich filling.
Curd cheese with flaxseed tastes mild and creamy, with a slightly nutty note from the seeds. Whole flaxseed adds a firmer, crunchier texture, while ground flaxseed blends in more smoothly.
Yes, curd cheese with flaxseed can be used in cooked dishes such as omelets, savory pancakes, and pastry fillings. Heating may make the curd firmer or drier, so mix it through the filling rather than cooking it on its own.
No, grinding is not required for curd cheese with flaxseed. Whole seeds give the mixture more crunch, while ground seeds blend in and may thicken the curd after standing.
Keep curd cheese with flaxseed covered in the refrigerator and use it while it still smells and looks fresh. For the best texture, mix the flaxseed in shortly before eating; discard the mixture if it develops mold, an off smell, or an unusual color.
Yes, curd cheese with flaxseed can replace plain curd cheese in many savory recipes. The seeds add texture and a mild nutty flavor, so they may be noticeable in smooth fillings or delicate dishes.
Yes, curd cheese with flaxseed works well for breakfast. Spread it on toast or serve it with vegetables and eggs for a savory meal; stir it shortly before eating if you want the flaxseed to stay distinct.
Curd cheese with flaxseed contributes some fiber from the seeds, which can support regular bowel movements as part of a fiber-containing diet. Drink enough fluids as well; persistent constipation or pain warrants medical advice.
Yes, eating a large amount of flaxseed may cause gas, bloating, or changes in bowel habits for some people. If you are new to curd cheese with flaxseed, start with a small serving and see how you feel.
Vitamins
B12
0.72µg · 30% DV
B2
0.21mg · 16% DV
Biotin
3.1µg · 10% DV
B5
0.48mg · 10% DV
Minerals
Phosphorus
186mg · 27% DV
Selenium
8.6µg · 16% DV
Manganese
0.34mg · 15% DV
Copper
0.12mg · 13% DV
Sodium
238mg · 10% DV
Potassium ⭐
142mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 100 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 flaxseed combines lor, a fresh Turkish cheese traditionally made from the whey left after cheesemaking, with flaxseed. It has a mild, milky flavour and a soft, crumbly texture, while the seeds add a subtle nuttiness and a little crunch.
In Turkey, lor is often served at breakfast with bread, tomatoes, cucumber and herbs; it also works well folded into börek or spooned over a salad. This combination is protein-rich, with fibre and fats contributed by the flaxseed; it provides 16.2 g of protein per 100 g. Pair it with fresh vegetables for a simple, balanced breakfast or lunch.
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.
High
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
2.05g
MONOUNSATURATED
1.38g
POLYUNSATURATED
2.84g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.