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Traditional Greek white cheese, salty and tangy flavor, made from sheep and goat milk
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Greek feta cheese (30 g) has 79 calories. That works out to 264 calories per 100 g. It contains 1.2 g of carbs, 4.3 g of protein, 6.4 g of fat and 0 g of fiber. Its 0.5 µg of B12 covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
79
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
4.3g
· 9% DV
Fat
6.4g
· 8% 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 6% · Protein 22% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 79 kcal | |
| Total fat | 6.4 g | 8% |
| Saturated fat | 4.47 g | 22% |
| Trans fat | 0.21 g | |
| Sodium | 275 mg | 12% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 4.3 g | 9% |
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 slice (medium) | 30 g | 79 kcal |
| 1 tablespoon (chopped) | 10 g | 26 kcal |
| 1 slice (thin) | 15 g | 40 kcal |
| 1 piece (small) | 20 g | 53 kcal |
| 1 serving (medium) | 30 g | 79 kcal |
| 1 piece (large) | 40 g | 106 kcal |
| 1 slice (thick) | 50 g | 132 kcal |
| 1 serving (large) | 60 g | 158 kcal |
| 100 g | 100 g | 264 kcal |
| 1 cup (diced) | 150 g | 396 kcal |
Calculated from 264 calories per 100 g.
Greek feta cheese is traditionally made from sheep’s milk, or a mixture of sheep’s and goat’s milk. It is aged in brine, which gives it its tangy, salty flavor and moist, crumbly texture.
Greek feta cheese is the traditional Greek cheese protected by the name “feta” in the European Union. Similar brined white cheeses made elsewhere may look and taste alike, but they are not necessarily made to the same specifications or from the same milk.
Keep Greek feta cheese refrigerated in a covered container, submerged in its original brine. Follow the package’s storage instructions and use-by guidance. If there is no brine left, avoid storing the cheese uncovered, where it can dry out.
Yes, you can freeze Greek feta cheese, but thawing can make its texture more crumbly. It may be less appealing served in slices afterward, so use thawed feta in cooked dishes, fillings, or crumbled over a salad.
Briefly rinse Greek feta cheese or soak it in cold water before serving to reduce some of the salt on its surface. This will not remove all the salt, and a long soak can soften the cheese and dull its flavor.
Greek feta cheese softens when heated but does not melt into a stretchy sauce like mozzarella. It works well baked with vegetables or stirred into hot dishes near the end of cooking, where it keeps some of its shape.
Greek feta cheese pairs especially well with tomatoes, cucumber, olives, red onion, and olive oil, as in a Greek salad. It also adds a salty, tangy contrast to roasted vegetables, grains, and savory pastries.
For a similar salty, tangy flavor and crumbly texture, use another brined white cheese. The result will not be identical, so taste it before adding extra salt; a milder cheese may need a little lemon juice for brightness.
Yes, Greek feta cheese is generally suitable during pregnancy when it is made with pasteurized milk and has been stored safely. Avoid feta made from unpasteurized milk; if the label is unclear, ask your healthcare professional.
Greek feta cheese is stored in brine to preserve its moist texture and characteristic salty, tangy taste. Keep the cheese submerged after opening so exposed parts do not dry out; use the original brine when possible.
Vitamins
B12
0.51µg · 21% DV
Vitamin A
126.6µg · 14% DV
B2
0.17mg · 13% DV
B5
0.51mg · 10% DV
Minerals
Calcium
148mg · 15% DV
Phosphorus
101mg · 14% DV
Sodium
275mg · 12% DV
Selenium
5.1µg · 9% DV
Potassium ⭐
19mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 79 calories in 1 slice (medium) (30 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.
Greek feta cheese is a traditional Greek white cheese made from sheep’s milk, sometimes blended with goat’s milk. It is matured in brine, which gives it a moist, firm texture that crumbles easily, along with a distinctly salty, tangy taste.
In Greece, it is commonly served with bread, olives and tomatoes, crumbled over salads, or baked into savoury pies; it also works well in salads and everyday Mediterranean-style meals elsewhere. It provides protein, while also being rich in fat and salt. If you add it to a dish, taste before seasoning, as its saltiness may be enough on its own.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.47g
MONOUNSATURATED
1.38g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.