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High-protein, low-fat fresh curd cheese
CALORIES
GI
POTASSIUM
FIBER
100 g of Kaanlar Low-Fat Fresh Curd Cheese has 89 calories. It contains 3 g of carbs, 17 g of protein, 1.2 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 10 (low), so it raises blood sugar slowly.
Selected: 100 g
89
KCAL / 100G
Carbs
3g
· 1% DV
Protein
17g
· 34% DV
Fat
1.2g
· 2% 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 13% · Protein 75% · Fat 12%
Vitamins
B12
0.75µg · 31% DV
B2
0.23mg · 18% DV
B5
0.35mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
160mg · 23% DV
Sodium
420mg · 18% DV
Selenium
10µg · 18% DV
Iodine
18µg · 12% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 89 calories in 100 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.
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
0.72g
MONOUNSATURATED
0.31g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.