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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Hatay Melted Cheese (50 g) has 153 calories. That works out to 305 calories per 100 g. It contains 2.1 g of carbs, 8.8 g of protein, 12.3 g of fat and 0 g of fiber. Its 200 mg of Phosphorus covers 29% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 50 g
153
KCAL / 50G
Carbs
2.1g
· 1% DV
Protein
8.8g
· 18% DV
Fat
12.3g
· 16% 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 5% · Protein 23% · Fat 72%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 153 kcal | |
| Total fat | 12.3 g | 16% |
| Saturated fat | 7.7 g | 39% |
| Trans fat | 0.35 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 2.1 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 8.8 g | 18% |
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) | 50 g | 153 kcal |
| 1 tablespoon (shredded) | 15 g | 46 kcal |
| 1 ounce (thin) | 28 g | 85 kcal |
| 2 tablespoon (shredded) | 30 g | 92 kcal |
| 1 piece (thick) | 75 g | 229 kcal |
| 100 g | 100 g | 305 kcal |
| 1 serving (large) | 100 g | 305 kcal |
| 1 cup (shredded) | 120 g | 366 kcal |
Calculated from 305 calories per 100 g.
Hatay melted cheese is a regional Turkish cheese associated with Hatay, known for softening and melting when heated. It can be served warm or used in hot dishes; its exact texture and saltiness vary by producer.
Hatay melted cheese is meant to soften when heated, but it may not melt into a perfectly smooth sauce. Use gentle heat and stir as it warms; overheating can make cheese release oil or turn rubbery.
You can use Hatay melted cheese in künefe if its texture and salt level suit the recipe, but it is not automatically identical to cheese sold specifically for künefe. Test a small amount first, since moisture and stretch affect the result.
Hatay melted cheese and mozzarella are different cheeses, so their flavor, moisture, and melting behavior may differ. Hatay melted cheese can work in some recipes calling for mozzarella, but expect a distinct taste and adjust added salt.
Serve Hatay melted cheese warm with bread or alongside a savory meal. Heating it gently brings out its soft texture; pair it with fresh vegetables or other mild sides if you want to balance its rich, salty flavor.
Not reliably: Hatay melted cheese softens readily, while halloumi is often chosen because it holds its shape when grilled. Use Hatay melted cheese for a softer, melty result, rather than expecting firm grilled slices.
Heat Hatay melted cheese slowly in a nonstick pan and stir it as soon as it starts softening. Avoid a very hot pan, which can make the cheese stick, brown too quickly, or separate before it is evenly melted.
Keep Hatay melted cheese refrigerated after opening in a clean, tightly covered container, and follow the package’s storage directions. Take out only the amount you plan to use, rather than leaving the whole portion at room temperature.
Yes, Hatay melted cheese can be frozen, though thawing may change its texture and make it crumbly or watery. Use thawed cheese in cooked dishes, such as toast or baked recipes, where a texture change matters less.
Discard Hatay melted cheese if it develops mold, an unusual color, a sour or unpleasant odor, or a sticky surface. Do not taste it to check, and discard it if it has been stored outside its required conditions.
Vitamins
B12
0.68µg · 28% DV
B2
0.16mg · 12% DV
Vitamin A
110µg · 12% DV
B5
0.19mg · 4% DV
Minerals
Phosphorus
200mg · 29% DV
Calcium
280mg · 28% DV
Sodium
450mg · 20% DV
Selenium
8µg · 15% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 153 calories in 1 serving (medium) (50 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.
Hatay Melted Cheese is a regional cheese associated with Hatay in southern Turkey, made to soften and turn creamy when heated. It can also be eaten in slices, but warming it brings out the smooth, melty texture suggested by its name.
Its savoury, often salty taste works well with fresh bread. In Turkey, it may be served at breakfast or shared warm with pide or flatbread; elsewhere, try it as a simple toast topping or alongside vegetables. It provides protein and calcium, while also being relatively rich in fat, so a modest portion with tomatoes, cucumber or greens makes a more balanced plate.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
7.7g
MONOUNSATURATED
3.45g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.