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High-protein traditional salted cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Erzincan curd cheese (40 g) has 106 calories. That works out to 265 calories per 100 g. It contains 0.9 g of carbs, 7.4 g of protein, 8 g of fat and 0 g of fiber. Its 208 mg of Calcium covers 21% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 40 g
106
KCAL / 40G
Carbs
0.9g
· 0% DV
Protein
7.4g
· 15% DV
Fat
8g
· 10% 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 3% · Protein 28% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 5.04 g | 25% |
| Trans fat | 0.28 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7.4 g | 15% |
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) | 40 g | 106 kcal |
| 1 slice (thin) | 20 g | 53 kcal |
| 1 piece (small) | 25 g | 66 kcal |
| 1 slice (medium) | 35 g | 93 kcal |
| 1 piece (medium) | 40 g | 106 kcal |
| 1 slice (thick) | 50 g | 133 kcal |
| 1 piece (large) | 70 g | 186 kcal |
| 2 piece (double) | 80 g | 212 kcal |
| 100 g | 100 g | 265 kcal |
| 1 serving (large) | 100 g | 265 kcal |
Calculated from 265 calories per 100 g.
Erzincan curd cheese is a traditional cheese associated with Erzincan in eastern Turkey. It is made by separating curds from whey, and is commonly eaten at breakfast or used in savory dishes.
Eat Erzincan curd cheese with bread and breakfast foods, or crumble it into pastries and savory fillings. Its salty, dairy-rich flavor also works in cooked dishes; taste it before adding extra salt.
Erzincan curd cheese has a distinct milky, savory flavor and can taste noticeably salty. Its texture may be soft or firm depending on how it is made, so it can be served in pieces or crumbled.
Erzincan curd cheese is made by coagulating milk, cutting the curd, and draining away whey. The curds are then salted, with production details varying among makers and resulting in differences in texture and flavor.
No, Erzincan curd cheese is not the same as lor cheese. Lor is commonly made by heating and collecting curds from whey, while Erzincan curd cheese is made from coagulated milk curds and is generally saltier and more substantial.
Yes, Erzincan curd cheese can be cooked with. Crumble it into börek, gözleme, or other savory fillings; because it can be salty, taste the filling before seasoning it further.
Store Erzincan curd cheese in the refrigerator in a clean, tightly covered container. Keep the cut surface covered to limit drying, and use a clean utensil when taking out portions.
Yes, Erzincan curd cheese can be frozen, although thawing may make it drier or more crumbly. Use thawed cheese in cooked fillings or hot dishes, where a change in texture matters less.
Erzincan curd cheese may soften when heated, but it does not necessarily melt into a smooth, stretchy layer like some melting cheeses. Crumble it into a filling or over a dish, and expect it to retain some texture.
Serve Erzincan curd cheese with bread, tomatoes, olives, and fresh herbs for a savory meal. It also pairs well with eggs or can be crumbled into a warm pastry filling; avoid adding salt until you have tasted it.
Vitamins
B12
0.44µg · 18% DV
B2
0.13mg · 10% DV
Vitamin A
72µg · 8% DV
Biotin
1.2µg · 4% DV
Minerals
Calcium
208mg · 21% DV
Phosphorus
144mg · 21% DV
Sodium
312mg · 14% DV
Zinc
1.04mg · 9% DV
Potassium ⭐
38mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 calories in 1 serving (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.
Erzincan curd cheese is a traditional cheese from Erzincan in eastern Turkey, made by curdling milk, draining the curds and cutting them into pieces. Recipes and milk sources can vary; it is typically salted and has a firm, sometimes crumbly texture rather than the smoothness of a fresh spread.
Its savoury, milky flavour suits a Turkish-style breakfast with bread, tomatoes and herbs, or can be crumbled into pastries and savoury dishes. It is also easy to serve alongside olives and fresh vegetables. This is a protein-rich cheese with a substantial fat content, so a modest portion can make a satisfying addition to a meal.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.04g
MONOUNSATURATED
2.12g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.