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High protein, traditional curd cheese, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
110
KCAL / 100G
Carbs
3.2g
· 12%
Protein
18.5g
· 68%
Fat
2.5g
· 20%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
Biotin
8µg · 27% DV
B2
0.22mg · 17% DV
B5
0.6mg · 12% DV
Minerals
Phosphorus
140mg · 20% DV
Calcium
180mg · 18% DV
Sodium
360mg · 16% DV
Selenium
7µg · 13% 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
— 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
1.6g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
They are similar, but not always identical in method or texture. Kelle lor is often firmer and drier, so it may behave differently in recipes, especially in fillings and baked dishes.
It can work well for both. Its high protein content and relatively light texture make it practical at breakfast, and after training it pairs well with fruit, oats, or bread for a more balanced meal.
The protein does not disappear with cooking, but heat changes the texture and moisture. Prolonged high heat can make it tougher and drier, so gentler cooking usually gives a better result.
This cheese is naturally on the dry side. Mixing it with yogurt, a little milk, egg, or finely chopped vegetables can help keep the filling softer and less crumbly.
Keep it refrigerated in a sealed container to limit drying out and odor absorption. If it develops an off smell, visible mold, or a slimy surface, it should be discarded.
Yes, but freezing can make the texture more crumbly after thawing. For that reason, thawed cheese is usually better in cooked dishes than in fresh salads or spreads.
It goes well with tomatoes, cucumbers, fresh herbs, olives, and whole-grain bread. Combining it with vegetables and olive oil can make it more satisfying and balanced.
If it seems overly salty, a brief rinse or soak can reduce some of the saltiness. Keep in mind that this may also wash away part of its flavor.
Yes, it can be a lighter evening option than richer cheeses. Pairing it with vegetables or whole grains usually makes for a more balanced late meal than eating it alone in a large amount.
People with a dairy allergy should avoid it because it is a milk product. Those who need to limit sodium may also want to check the label, since salt levels can vary by producer.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.