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Fat-free, high-protein cultured dairy
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
8
KCAL / 100G
Carbs
0g
· 0%
Protein
8g
· 100%
Fat
0g
· 0%
Fiber
0g
Vitamins
B2
0.28mg · 22% DV
B12
0.45µg · 19% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
145mg · 21% DV
Calcium
110mg · 11% DV
Iodine
15µg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.12g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.01g
Quark is usually thicker and more fresh-cheese-like than yogurt, with a milder, less tangy taste. That makes it useful in both sweet and savory dishes where you want a creamy texture without much added flavor.
It can work well for either. At breakfast it is a convenient protein-rich option, and after training it can fit into a meal or snack that includes protein.
It can be eaten plain, but many people prefer it with fruit, cinnamon, cocoa, herbs, or spices because the flavor is mild. Pairing it with other foods also makes it easier to build a more balanced snack or meal.
It can split or become watery if exposed to high heat too quickly. Gentle heating or using it in baked recipes with binding ingredients usually gives better results.
Once opened, it should be kept refrigerated and used within a few days for best quality and safety. If it develops an off smell, mold, or obvious texture changes, it should be discarded.
Yes, but freezing often changes the texture and can make it grainier or more watery after thawing. It is usually better after freezing in cooking, baking, dips, or sauces than eaten on its own.
Yes. Quark is a dairy food and may still contain enough lactose to cause symptoms in sensitive people, so tolerance depends on the individual.
Quark is typically lighter and fresher in taste, while cream cheese and labneh are often richer and more indulgent in texture. The best choice depends on whether you want a lighter base or a denser, richer spread.
No, that is a common misconception. Its mild flavor and versatility make it useful for everyday meals, from breakfast bowls to dips, spreads, and desserts.
People with a milk allergy should avoid it because it is a dairy product. Anyone with a medical condition requiring specific protein or dairy limits should follow individual medical advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.