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Low-fat, high-protein tvarog
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Diet tvarog has 85 calories. It contains 3 g of carbs, 16.5 g of protein, 1 g of fat and 0 g of fiber. Its 16 µg of Biotin covers 53% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
85
KCAL / 100G
Carbs
3g
· 1% DV
Protein
16.5g
· 33% DV
Fat
1g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 76% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 40 mg | 2% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 16.5 g | 33% |
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 piece (medium) | 100 g | 85 kcal |
| 1 slice (thin) | 30 g | 26 kcal |
| 2 tablespoon (medium) | 40 g | 34 kcal |
| 1 piece (small) | 50 g | 43 kcal |
| 1 slice (thick) | 60 g | 51 kcal |
| 100 g | 100 g | 85 kcal |
| 1 serving (medium) | 125 g | 106 kcal |
| 1 piece (large) | 150 g | 128 kcal |
| 1 cup (large) | 200 g | 170 kcal |
Calculated from 85 calories per 100 g.
Diet tvarog is a low-fat version of tvarog, a fresh curd cheese common in Eastern European cooking. It is usually firm and slightly crumbly, so it works well in both savory dishes and sweet recipes.
Diet tvarog is usually firmer and drier than cottage cheese, which is sold with visible curds and more moisture. Their textures differ in recipes, so cottage cheese may need draining or blending when used in place of tvarog.
Eat diet tvarog plain, or mix it with yogurt to make it smoother. It also pairs well with fresh herbs and vegetables for a savory snack, or with fruit when you want a sweet topping or filling.
Yes, diet tvarog can be used in cheesecake, especially in baked versions where a dense, slightly grainy filling works well. Blend it first for a smoother texture, and expect a less rich result than one made with full-fat cream cheese.
Yes, diet tvarog can replace ricotta in fillings for pasta, pancakes, or baked dishes. It is often drier and more crumbly, so stir in a little yogurt or milk if the recipe needs a softer, spreadable filling.
No, diet tvarog does not usually melt into stretchy strands like mozzarella. It tends to stay curdy when heated, making it a better choice for fillings and baked mixtures than for dishes that rely on melted cheese.
Keep opened diet tvarog covered in the refrigerator and follow the storage and use-by directions on its package. Discard it if you notice mold, an unusual smell, or a marked change in color or texture.
Yes, you can freeze diet tvarog, but thawing may make it drier or more grainy. It is usually best to use previously frozen tvarog in cooked fillings or baked dishes rather than eating it plain.
Diet tvarog can fit into a weight-loss eating plan because it is high in protein and low in fat. Its firm, curdy texture makes it easy to add to a meal, but it does not cause weight loss on its own.
No, diet tvarog should not be assumed to be lactose-free. Its low-fat status does not remove lactose, so people who need to avoid lactose should choose a product specifically labeled lactose-free.
Vitamins
Biotin
16µg · 53% DV
B12
0.9µg · 38% DV
B2
0.22mg · 17% DV
B5
0.6mg · 12% DV
Minerals
Phosphorus
120mg · 17% DV
Selenium
7µg · 13% DV
Calcium
90mg · 9% DV
Zinc
0.7mg · 6% DV
Potassium ⭐
120mg · 4% DV
Sodium
40mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 85 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.
Diet tvarog is a low-fat version of tvarog, a fresh curd cheese widely eaten across Central and Eastern Europe. It is made by draining curds, and has a mild, slightly tangy dairy flavour with a soft, faintly grainy texture. In its home region, it is eaten plain or with fruit, and used in both sweet and savoury dishes, including filled pastries. Elsewhere, it works well at breakfast with berries or on toast, or stirred with herbs for a simple savoury spread.
It is a high-protein choice with little fat: a 100 g portion provides 16.5 g of protein and 1 g of fat. Pair it with fruit, oats or vegetables for a straightforward meal; if you prefer a smoother texture, stir it well or blend it briefly.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.6g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.