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Protein-rich dairy, good source of calcium, fig-flavored fruit quark
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Fig fruit quark (150 g) has 168 calories. That works out to 112 calories per 100 g. It contains 18.6 g of carbs, 12.9 g of protein, 4.7 g of fat and 1.2 g of fiber. Its 0.6 µg of B12 covers 26% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
168
KCAL / 150G
Carbs
18.6g
· 7% DV
Protein
12.9g
· 26% DV
Fat
4.7g
· 6% 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 44% · Protein 31% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 4.7 g | 6% |
| Saturated fat | 2.85 g | 14% |
| Trans fat | 0.12 g | |
| Sodium | 69 mg | 3% |
| Total carbohydrate | 18.6 g | 7% |
| Fiber | 1.2 g | 4% |
| Protein | 12.9 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 | 168 kcal |
| 1 tablespoon (small) | 20 g | 22 kcal |
| 3 tablespoon (medium) | 60 g | 67 kcal |
| 100 g | 100 g | 112 kcal |
| 1 serving (small) | 125 g | 140 kcal |
| 1 pack (whole) | 150 g | 168 kcal |
| 1 serving (large) | 175 g | 196 kcal |
| 1 pack (large) | 200 g | 224 kcal |
Calculated from 112 calories per 100 g.
Fig fruit quark is a spoonable dairy product made by mixing quark, a fresh cheese with a thick, creamy texture, with a fig-fruit preparation. It can be eaten on its own or paired with oats, nuts, or fresh fruit.
Fig fruit quark is made from quark, while Greek yogurt is strained yogurt; quark is often denser and has a mild, fresh-cheese taste. Fig fruit preparation adds sweetness and fruit flavor that plain Greek yogurt does not have.
Yes, fig fruit quark works well in overnight oats and adds a creamy texture and fig flavor. Stir it through the oats before chilling, then adjust any added sweetener after tasting, since the fruit preparation may already make the mixture sweet.
Not necessarily as pieces: products can use fig puree, a fruit preparation, or flavoring, and recipes vary. Look at the ingredients list to see whether figs are included and in what form; the product name alone does not confirm visible fruit pieces.
Serve fig fruit quark chilled as a quick snack or as part of breakfast. It pairs especially well with walnuts, granola, or sliced pear; for a less sweet bowl, combine it with plain quark rather than adding extra sweet toppings.
Keep fig fruit quark covered in the refrigerator after opening and follow the storage period printed on its package. Use a clean spoon each time, and discard it if its smell, appearance, or texture changes noticeably.
Yes, but freezing can make fig fruit quark grainy or watery after thawing. Freeze it in a sealed container and thaw it in the refrigerator; stir well before using, preferably in a smoothie or recipe where a texture change matters less.
Fig fruit quark can fit into a weight-loss eating plan, and its protein may help make a snack more filling. It is not a weight-loss food by itself, so consider the portion and added sugar in the fruit preparation.
Yes, fig fruit quark can add moisture and fig flavor to baked goods, but its sweetness and consistency may affect a recipe. Use it in place of some of the dairy component, reduce added sugar, and expect the result to be softer than one made with plain quark.
Fig fruit quark can be a convenient evening snack if you enjoy dairy before bed. Its creamy texture and protein make it more substantial than a sweet drink, but choose a portion that feels comfortable rather than eating it right before lying down.
Vitamins
B12
0.63µg · 26% DV
B2
0.33mg · 25% DV
B5
0.57mg · 11% DV
Biotin
3.15µg · 11% DV
Minerals
Phosphorus
144mg · 21% DV
Calcium
177mg · 18% DV
Iodine
14µg · 9% DV
Selenium
4.65µg · 8% DV
Potassium ⭐
231mg · 7% DV
Sodium
69mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 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.
Fig fruit quark is a fruit-flavoured version of quark, a fresh dairy product traditionally associated with Germany and other parts of Central Europe. Quark has a thick, smooth, spoonable texture and a gently tangy taste; fig adds a mellow sweetness, making the result closer to a creamy snack than a sharp cheese.
In its home region it is commonly enjoyed as a quick breakfast or between-meal snack, either on its own or with fruit, oats or bread. It provides protein and calcium, while remaining soft and easy to eat. For a more filling bowl, pair it with unsweetened oats or nuts rather than adding extra sweetener.
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 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.85g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.