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Protein source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Fruit puree quark (150 g) has 158 calories. That works out to 105 calories per 100 g. It contains 18 g of carbs, 12.8 g of protein, 2.3 g of fat and 1.2 g of fiber. Its 0.4 mg of B2 covers 29% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
158
KCAL / 150G
Carbs
18g
· 7% DV
Protein
12.8g
· 26% DV
Fat
2.3g
· 3% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 36% · Fat 14%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 158 kcal | |
| Total fat | 2.3 g | 3% |
| Saturated fat | 1.42 g | 7% |
| Trans fat | 0.08 g | |
| Sodium | 83 mg | 4% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 1.2 g | 4% |
| Protein | 12.8 g | 26% |
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 cup (medium) | 150 g | 158 kcal |
| 1 tablespoon (small) | 20 g | 21 kcal |
| 100 g | 100 g | 105 kcal |
| 1 cup (small) | 100 g | 105 kcal |
| 1 serving (small) | 125 g | 131 kcal |
| 1 pack (medium) | 150 g | 158 kcal |
| 1 serving (medium) | 175 g | 184 kcal |
| 1 cup (large) | 200 g | 210 kcal |
| 1 pack (large) | 200 g | 210 kcal |
Calculated from 105 calories per 100 g.
Fruit puree quark is quark, a fresh dairy cheese, mixed with fruit puree to make a spoonable snack or dessert. It is usually eaten chilled and can be served on its own or with oats, cereal, or fresh fruit.
Fruit puree quark is made by blending fruit puree into quark; commercial versions may also include sweeteners or other ingredients. At home, stir mashed or blended fruit into plain quark and taste it before adding any extra sweetener.
No. Fruit puree quark is made with quark, a fresh cheese, while Greek yogurt is strained yogurt. Both can be thick and creamy, but their taste and texture differ, and fruit puree quark is not simply flavored Greek yogurt.
Fruit puree quark uses quark as its dairy base, while fruit-on-the-bottom yogurt contains yogurt with fruit layered underneath. Stirring either product mixes in the fruit, but the quark version generally has a denser, more cheese-like texture.
Yes, fruit puree quark works in smoothies, breakfast bowls, and chilled desserts. You can also spoon it over pancakes or use it as a filling, but heating may change its texture, so it is best added to warm dishes just before serving.
Yes, fruit puree quark is a dairy product and should be kept refrigerated. After opening, close the container and follow its storage instructions; discard it if you notice mold, an unusual smell, or a marked change in appearance.
Yes, but freezing can make fruit puree quark watery or grainy after thawing. Stir it well once thawed and use it in a smoothie or blended dessert, where a change in texture is less noticeable.
Some fruit puree quark products contain added sugar, while others rely more on the sweetness of the fruit. If you want to control sweetness, mix plain quark with fresh or blended fruit at home.
Yes, fruit puree quark can be a quick breakfast, especially when served with oats, whole-grain cereal, or nuts. These additions make it more substantial and add texture without needing to turn it into a complicated meal.
Not necessarily. Fruit puree quark is a dairy food and may contain lactose, so tolerance varies from person to person. If you are lactose intolerant, look for a specifically lactose-free quark product rather than assuming fruit puree makes it easier to digest.
Vitamins
B2
0.38mg · 29% DV
B12
0.6µg · 25% DV
Biotin
3.6µg · 12% DV
B5
0.57mg · 11% DV
Minerals
Phosphorus
158mg · 23% DV
Calcium
173mg · 17% DV
Iodine
23µg · 15% DV
Selenium
5.25µg · 10% DV
Potassium ⭐
248mg · 7% DV
Sodium
83mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 158 calories in 1 cup (medium) (150 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.
Fruit puree quark combines quark—a soft, fresh cultured dairy cheese popular in Central Europe, especially Germany—with blended fruit. Its mild tang and creamy, spoonable texture sit somewhere between yoghurt and fresh cheese, while the puree adds sweetness and fruit flavour.
In its home region, it is commonly eaten chilled for breakfast or as a snack, on its own or with cereal. Elsewhere, it also works well with oats, granola or fresh fruit. Fruit puree quark is a useful protein-containing option; it provides 8.5 g of protein per 100 g. For a less sweet bowl, pair it with plain oats or add fresh fruit rather than extra sweetener.
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 3
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
1.42g
MONOUNSATURATED
0.57g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 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.