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High-protein, calcium-rich traditional cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Iner Cheese (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 0.8 g of carbs, 6.6 g of protein, 7.5 g of fat and 0 g of fiber. Its 210 mg of Calcium covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
96
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
6.6g
· 13% DV
Fat
7.5g
· 10% 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 3% · Protein 27% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 7.5 g | 10% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.06 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.6 g | 13% |
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 | 96 kcal |
| 1 slice (thin) | 20 g | 64 kcal |
| 1 serving (medium) | 40 g | 128 kcal |
| 1 slice (thick) | 50 g | 160 kcal |
| 1 piece (small) | 60 g | 192 kcal |
| 1 serving (large) | 80 g | 256 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (large) | 100 g | 320 kcal |
| 1 cup (chopped) | 120 g | 384 kcal |
Calculated from 320 calories per 100 g.
Iner cheese is a traditional Turkish dairy cheese. The product information describes it as minimally processed, but it does not specify one standard recipe, milk type or aging method for every version.
There is no single reliable flavor description for every Iner cheese. Traditional production can vary, so one version may taste or feel different from another; try a small piece before using it in a recipe.
No, Iner cheese and feta are not the same cheese. Their texture and saltiness may differ, so if you substitute Iner cheese for feta, taste it first and adjust the seasoning in the recipe.
Yes, you can try Iner cheese in a grilled sandwich. Its melting behavior may vary with moisture and aging, so test a small piece first and pair it with a cheese known to melt if you want a softer filling.
Keep opened Iner cheese refrigerated in a sealed container or its original packaging. Follow the package instructions, and discard it if you notice an unusual smell, visible mold or a change in texture.
Yes, Iner cheese can be frozen, though freezing may make its texture more crumbly after thawing. Portion it before freezing and save thawed cheese for cooked dishes rather than expecting its original texture on a cheese board.
That cannot be assumed: the lactose content of Iner cheese can vary with how it is made and aged. If the product information does not clarify it and you have symptoms, ask your clinician or dietitian before trying it.
Iner cheese may be eaten during pregnancy if it is made with pasteurized milk and has been stored safely. The milk’s pasteurization status is not specified here, so confirm it with the seller or packaging; avoid it if you cannot verify it.
Yes, Iner cheese can be crumbled into pasta or added to other hot dishes. Since its saltiness and melting quality may vary, add it gradually, taste the dish, and adjust other seasoning afterward.
Iner cheese does not cause weight gain by itself, but frequent large portions can add substantially to your overall food intake. Use a moderate serving and consider what else is in the meal.
Vitamins
B12
0.36µg · 15% DV
B2
0.11mg · 8% DV
Vitamin A
66µg · 7% DV
B5
0.15mg · 3% DV
Minerals
Calcium
210mg · 21% DV
Phosphorus
144mg · 21% DV
Sodium
270mg · 12% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 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.
Iner cheese is a traditional Turkish cheese made by curdling milk. It can be sliced for breakfast or used in sandwiches, pastries and gözleme. Its exact flavour and texture can vary by producer, but it makes a savoury, satisfying addition to a simple meal.
It is notably rich in protein and fat, with 22 g of protein per 100 g. For a lighter serving, pair a modest slice with fresh tomatoes, cucumber and herbs, or use it sparingly in baked dishes. It also fits naturally on a cheese board alongside bread and fresh vegetables.
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
4.8g
MONOUNSATURATED
1.95g
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.