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Protein-rich, low-fat dairy-based sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
72
KCAL / 100G
Carbs
4g
· 24%
Protein
12.1g
· 71%
Fat
0.4g
· 5%
Fiber
0.2g
Vitamins
B2
0.28mg · 22% DV
B12
0.42µg · 18% DV
B5
0.42mg · 8% DV
Biotin
2.1µg · 7% DV
Minerals
Phosphorus
145mg · 21% DV
Calcium
115mg · 12% DV
Iodine
18µg · 12% DV
Selenium
5.2µg · 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
0.25g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
High-protein quark sauce provides 72 calories per 100 g.
A 100 g portion of high-protein quark sauce contains 12.1 g of protein.
With 72 calories, 12.1 g of protein, and 0.4 g of fat per 100 g, it can fit into a calorie-controlled eating plan. Portion size still matters for total daily energy intake.
It is listed as compatible with a keto diet. It contains 4 g of carbohydrates per 100 g, so it should be included within your daily carbohydrate target.
High-protein quark sauce has a glycemic index of 30. This is considered a low glycemic index value.
Its glycemic index of 30 indicates a low glycemic impact from its carbohydrates. Portion size and the rest of the meal can also affect the overall glycemic response.
Yes. It contains just 0.4 g of fat per 100 g, making it a low-fat sauce option.
It is listed as compatible with a gluten-free diet. Check the package for ingredient details and any cross-contact warnings.
No. Dairy is listed as an allergen, so it is not suitable for people with a dairy allergy.
It is classified as minimally processed. It is also listed as suitable for omnivore, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.