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Curd cheese with turmeric, source of protein and calcium, contains antioxidants
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Curd cheese with turmeric (40 g) has 44 calories. That works out to 110 calories per 100 g. It contains 1 g of carbs, 5.4 g of protein, 2 g of fat and 0.2 g of fiber. Its 0.3 µg of B12 covers 12% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
44
KCAL / 40G
Carbs
1g
· 0% DV
Protein
5.4g
· 11% DV
Fat
2g
· 3% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 50% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 44 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 1.28 g | 6% |
| Trans fat | 0.01 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0.2 g | 1% |
| Protein | 5.4 g | 11% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 44 kcal |
| 1 tablespoon (small) | 20 g | 22 kcal |
| 1 slice (thin) | 30 g | 33 kcal |
| 1 slice (thick) | 50 g | 55 kcal |
| 3 tablespoon (large) | 60 g | 66 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (medium) | 100 g | 110 kcal |
| 1 cup (medium) | 200 g | 220 kcal |
Calculated from 110 calories per 100 g.
Curd cheese with turmeric is fresh curd cheese mixed with turmeric, which gives it a golden color and a mild, earthy flavor. It can be eaten on its own or used as a spread, filling, or salad ingredient.
You can eat curd cheese with turmeric on toast, with vegetables, or as part of a salad. It also works in sandwiches and savory fillings; pair it with mild ingredients if you want the turmeric flavor to stay subtle.
Mix turmeric into fresh curd cheese to make curd cheese with turmeric at home. Add the spice gradually and taste as you go, then keep the mixture covered in the refrigerator and use clean utensils when serving it.
Curd cheese with turmeric can be a nourishing choice because the curd provides protein and calcium, while turmeric contains antioxidant compounds. Its benefits do not make it a treatment or cure, and it is best enjoyed as part of varied meals.
Keep curd cheese with turmeric covered in the refrigerator and return it promptly after serving. Because it is a fresh cheese, discard it if you notice an unusual smell, visible mold, or a change in texture.
Yes, curd cheese with turmeric can be used in cooked dishes such as omelets, savory pastries, and stuffed vegetables. Stir it into fillings or add it near the end of cooking to help preserve its soft texture.
Curd cheese with turmeric has turmeric mixed in, which adds color and a lightly earthy, spiced taste. Plain curd cheese has a milder flavor, so it is more neutral in recipes where you do not want an added spice.
Yes, you can freeze curd cheese with turmeric, but thawing may make it grainier or more watery. Use thawed cheese in cooked fillings or baked dishes, where a change in texture is less noticeable.
Usually, curd cheese with turmeric has a mild earthy flavor rather than a strong or hot taste. The flavor becomes more pronounced when more turmeric is added, so try a small amount first when mixing it at home.
Curd cheese with turmeric pairs well with bread, fresh vegetables, eggs, and herbs. For a simple savory meal, spread it on toast and add sliced tomato or cucumber; its mild spice also suits fillings for pastries and wraps.
Vitamins
B12
0.28µg · 12% DV
B2
0.09mg · 7% DV
B5
0.24mg · 5% DV
Biotin
1.2µg · 4% DV
Minerals
Phosphorus
36mg · 5% DV
Calcium
44mg · 4% DV
Selenium
1.2µg · 2% DV
Iodine
3.2µg · 2% DV
Potassium ⭐
28mg · 1% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 44 calories in 2 tablespoon (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.
Curd cheese with turmeric combines lor, a fresh Turkish curd cheese often made from whey, with turmeric. The cheese is soft and gently crumbly, while the spice gives it a golden colour and an earthy, mildly peppery flavour.
In Turkey, lor is commonly eaten at breakfast with bread, tomatoes and herbs, and it is also used as a filling for börek. Elsewhere, try it on toast, alongside salad, or folded into savoury pastries. It makes a protein-rich addition to a meal; pair it with fresh vegetables and herbs for a simple, balanced plate.
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
1.28g
MONOUNSATURATED
0.44g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.