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Sweet-tart, protein and calcium source, antioxidant-rich
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Curd with Mulberry (120 g) has 132 calories. That works out to 110 calories per 100 g. It contains 13.2 g of carbs, 10.2 g of protein, 4.2 g of fat and 1.4 g of fiber. Its 0.3 mg of B2 covers 20% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
132
KCAL / 120G
Carbs
13.2g
· 5% DV
Protein
10.2g
· 20% DV
Fat
4.2g
· 5% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 31% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 132 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.52 g | 13% |
| Trans fat | 0 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 13.2 g | 5% |
| Fiber | 1.4 g | 5% |
| Protein | 10.2 g | 20% |
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) | 120 g | 132 kcal |
| 2 tablespoon (medium) | 40 g | 44 kcal |
| 1 piece (small) | 60 g | 66 kcal |
| 1 serving (small) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (large) | 120 g | 132 kcal |
| 1 cup (medium) | 150 g | 165 kcal |
| 1 serving (large) | 180 g | 198 kcal |
Calculated from 110 calories per 100 g.
Curd with mulberry is a fresh curd cheese combined with mulberries for a sweet-tart flavor. The texture and sweetness vary depending on whether the fruit is fresh, dried or mashed, and on how the curd is prepared.
Curd with mulberry can be eaten on toast, spooned into a bowl or served as part of breakfast. Add it shortly before serving if using fresh berries, since their juice can soften the curd and make the mixture watery.
Yes, cottage cheese can stand in for the curd in curd with mulberry. Drain it first if it is especially wet, then fold in fresh or chopped dried mulberries; the result will have a looser texture than a firmer curd.
Either fresh or dried mulberries work in curd with mulberry. Fresh berries bring a juicy, tart note, while dried ones make the mixture sweeter and chewier; chop dried fruit so it is easier to mix and eat.
No, curd with mulberry does not necessarily need added sugar. Ripe mulberries can sweeten the curd on their own, so taste the mixture first; dried mulberries are typically sweeter and may make extra sweetener unnecessary.
Yes, curd with mulberry can be used as a filling for pastries or as a topping for baked dishes. Drain excess liquid first, because watery curd can make pastry soggy, and adjust added sweetener after tasting the fruit.
Keep curd with mulberry covered in the refrigerator and use it promptly, especially when it contains fresh fruit. Mulberries release moisture as they sit, so the mixture can lose its texture; discard it if its smell or appearance changes.
You can freeze curd with mulberry, but thawing may leave the curd grainy and the berries soft. For better texture, freeze the curd and mulberries separately, then combine them after thawing; do not refreeze the thawed mixture.
Yes, curd with mulberry can make a convenient breakfast, especially served with whole-grain toast or oats. The curd provides protein, while the mulberries add fruit; pair it with another filling food if it does not keep you satisfied.
Babies can have curd with mulberry once they are ready for solid foods and have safely tried its ingredients separately. Serve soft, suitably sized fruit pieces and use plain curd without added sugar; ask your child’s clinician about individual concerns.
Vitamins
B2
0.26mg · 20% DV
B12
0.48µg · 20% DV
Vitamin C
10.8mg · 12% DV
Biotin
3µg · 10% DV
Minerals
Calcium
192mg · 19% DV
Phosphorus
132mg · 19% DV
Copper
0.07mg · 8% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
204mg · 6% DV
Sodium
72mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 132 calories in 1 serving (medium) (120 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 with Mulberry combines çökelek—a traditional Turkish curd cheese, commonly made by heating fermented dairy—with mulberries. The fruit may be fresh or dried, and the curd can range from soft to crumbly, depending on how it is prepared. Its sweet-tart fruitiness contrasts with the mild, slightly tangy dairy flavour.
In Turkey, it can be served at breakfast with bread and tea, or eaten as a simple snack; you can also spread it on toast or spoon it into a bowl. It provides protein alongside the fruit’s carbohydrates, with 8.5 g of protein per 100 g. Pair it with fresh fruit or plain bread for an easy serving, and adjust the portion if you prefer a less sweet snack.
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 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
2.52g
MONOUNSATURATED
0.96g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.