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Low-fat, high-protein curd cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Kaanlar low-fat curd cheese (40 g) has 36 calories. That works out to 90 calories per 100 g. It contains 1 g of carbs, 6.6 g of protein, 1 g of fat and 0 g of fiber. Its 0.4 µg of B12 covers 15% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
36
KCAL / 40G
Carbs
1g
· 0% DV
Protein
6.6g
· 13% DV
Fat
1g
· 1% 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 10% · Protein 67% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.64 g | 3% |
| Trans fat | 0.01 g | |
| Sodium | 80 mg | 3% |
| Total carbohydrate | 1 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 |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 36 kcal |
| 1 tablespoon (small) | 20 g | 18 kcal |
| 1 serving (medium) | 50 g | 45 kcal |
| 4 tablespoon (large) | 80 g | 72 kcal |
| 100 g | 100 g | 90 kcal |
| 1 piece (medium) | 100 g | 90 kcal |
| 1 serving (large) | 100 g | 90 kcal |
| 1 cup (large) | 200 g | 180 kcal |
| 1 pack (large) | 250 g | 225 kcal |
Calculated from 90 calories per 100 g.
Kaanlar low-fat curd cheese works well in savory pastries, stuffed pasta, omelets, and spreads. Its crumbly texture suits fillings; if it seems wet, drain it before adding it to pastry so the dough does not turn soggy.
Yes, Kaanlar low-fat curd cheese can replace ricotta in many cooked dishes, including pasta fillings and baked recipes. It may be grainier and less creamy, so mash or blend it first when a smooth texture matters.
No, Kaanlar low-fat curd cheese is not necessarily the same as cottage cheese. Curd cheese is typically made from curds and often has a drier, more crumbly texture, while cottage cheese usually has distinct curds in a moist dressing.
Keep Kaanlar low-fat curd cheese covered in the refrigerator after opening, using a clean utensil each time. Follow the package’s storage directions, and discard it if you notice mold, an unusual smell, or a change in color.
Yes, you can freeze Kaanlar low-fat curd cheese, though thawing may make it drier or more crumbly. Use thawed curd cheese in cooked fillings, sauces, or baked dishes, where a change in texture is less noticeable.
No, Kaanlar low-fat curd cheese usually does not melt into a smooth, stretchy cheese. It softens and may become drier or more crumbly, so it works better as a filling or stirred into a dish than as a melting topping.
Yes, Kaanlar low-fat curd cheese can be used in cheesecake, although the result may be less creamy than one made with full-fat cream cheese or ricotta. Blend it thoroughly first to reduce its graininess and make a smoother filling.
Serve Kaanlar low-fat curd cheese with toast, fruit, or vegetables for a simple breakfast. You can also stir it into scrambled eggs or spread it on bread; add herbs or spices if you want a savory option.
Kaanlar low-fat curd cheese may contain lactose, and the amount can vary with how it is made. If you are lactose intolerant, check the product information and pay attention to your own tolerance rather than assuming that curd cheese is lactose-free.
Kaanlar low-fat curd cheese can fit into a diabetes-conscious meal because it is low in carbohydrates. What you eat it with still matters: bread and pastry add carbohydrates, so follow your personal meal plan or ask your dietitian for tailored advice.
Vitamins
B12
0.36µg · 15% DV
B2
0.1mg · 8% DV
B5
0.24mg · 5% DV
Biotin
1µg · 3% DV
Minerals
Calcium
140mg · 14% DV
Phosphorus
88mg · 13% DV
Selenium
2.8µg · 5% DV
Iodine
7.2µg · 5% DV
Sodium
80mg · 3% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 calories in 2 tablespoon (medium) (40 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.
Kaanlar low-fat curd cheese is a fresh, mild Turkish cheese with a soft, crumbly texture. Lor is traditionally made by curdling whey left from cheesemaking, though milk may also be used; this version has a leaner profile. It provides 16.5 g of protein per 100 g.
In Turkey, lor is often served at breakfast with bread, tomatoes, olives or fresh herbs, and it is also used in börek and gözleme fillings. For an easy meal, spread it on toast or fold it into an omelette with greens. Its mild flavour works well with savoury toppings, while a little fruit or honey makes a simple snack.
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
0.64g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.