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Detailed nutrition analysis with calories, glycemic index, vitamins and minerals.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Apricot Quinoa Quark (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 21 g of carbs, 11.3 g of protein, 3 g of fat and 2.3 g of fiber. Its 0.5 µg of B12 covers 19% of the Daily Value. Its glycemic index is 40 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
165
KCAL / 150G
Carbs
21g
· 8% DV
Protein
11.3g
· 23% DV
Fat
3g
· 4% DV
Fiber
2.3g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 29% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.65 g | 8% |
| Trans fat | 0 g | |
| Sodium | 45 mg | 2% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 2.3 g | 8% |
| Protein | 11.3 g | 23% |
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 cup (medium) | 150 g | 165 kcal |
| 2 tablespoon (medium) | 30 g | 33 kcal |
| ½ cup (small) | 75 g | 83 kcal |
| 100 g | 100 g | 110 kcal |
| 1 piece (small) | 120 g | 132 kcal |
| 1 serving (medium) | 180 g | 198 kcal |
| 1 cup (large) | 200 g | 220 kcal |
| 1 piece (large) | 200 g | 220 kcal |
Calculated from 110 calories per 100 g.
Apricot Quinoa Quark is a dairy-based mixture of quark, an unripened fresh cheese, with apricot and quinoa. It combines a creamy texture with fruit and grain, and is commonly eaten as a breakfast or snack.
Apricot Quinoa Quark tastes creamy and mildly tangy, with sweet-tart apricot and a distinct quinoa texture. The exact sweetness varies by product, so taste it before adding honey or other sweeteners.
No, Apricot Quinoa Quark is made with quark rather than yogurt. Both are dairy foods, but quark is a fresh cheese with a thicker, creamier texture; yogurt has a fermented, tangier character.
Mix plain quark with chopped apricot and cooked, cooled quinoa to make Apricot Quinoa Quark at home. Adjust the fruit to taste, and sweeten only if needed; packaged versions may use a different recipe.
You can freeze Apricot Quinoa Quark, but its texture may become watery or grainy after thawing. For the creamiest result, keep it refrigerated and eat it according to the date and storage directions on the package.
Apricot Quinoa Quark can work as a post-workout snack because quark and quinoa provide protein alongside carbohydrates. If you need a larger recovery meal, pair it with another food rather than relying on a small serving alone.
Yes, cook quinoa before adding it to homemade Apricot Quinoa Quark. Cool and drain it first so it does not warm the dairy or make the mixture watery; dry quinoa would stay hard.
Yes, Apricot Quinoa Quark can be served as a simple dessert, especially when topped with fresh fruit or a few nuts. Its sweetness depends on the product, so check the taste before adding extra sugar.
Keep Apricot Quinoa Quark refrigerated and tightly covered after opening. Follow the package’s instructions for how soon to use it, use a clean spoon, and discard it if its smell or appearance changes.
Apricot Quinoa Quark is not automatically suitable for every baby, since age, dairy tolerance, texture, and added ingredients matter. For an infant, ask a pediatric clinician when introducing dairy or a new food, and check that the texture is safe for the child.
Vitamins
B12
0.45µg · 19% DV
B2
0.2mg · 15% DV
Vitamin A
90µg · 10% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
135mg · 19% DV
Copper
0.12mg · 13% DV
Manganese
0.3mg · 13% DV
Calcium
90mg · 9% DV
Potassium ⭐
270mg · 8% DV
Sodium
45mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 cup (medium) (150 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.
Apricot Quinoa Quark combines quark—a mild, spoonable fresh dairy cheese popular in Germany and elsewhere in Central Europe—with apricot and quinoa. This is a modern fruit-and-grain dairy snack rather than a traditional dish, and it is usually eaten straight from a bowl or cup.
Quark’s thick, creamy texture balances the apricot’s sweet-tart flavour, while quinoa adds a little grainy bite. Depending on where you live, it can work as a quick breakfast, an afternoon snack, or a simple dessert. It offers some protein alongside carbohydrates from the fruit and quinoa; add oats or nuts if you want a more substantial bowl, or enjoy it on its own for a lighter snack.
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
— 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
1.65g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 6.2:1
Above the ideal 4:1 (6.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.