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Low-fat curd cheese, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Kervan Kaşar Loru (30 g) has 33 calories. That works out to 110 calories per 100 g. It contains 0.8 g of carbs, 5.4 g of protein, 1.1 g of fat and 0 g of fiber. Its 102 mg of Phosphorus covers 15% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
33
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
5.4g
· 11% DV
Fat
1.1g
· 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 9% · Protein 62% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 33 kcal | |
| Total fat | 1.1 g | 1% |
| Saturated fat | 0.66 g | 3% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.4 g | 11% |
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 | 33 kcal |
| 1 slice (thin) | 20 g | 22 kcal |
| 1 slice (thick) | 50 g | 55 kcal |
| 2 slice (medium) | 60 g | 66 kcal |
| 1 piece (small) | 80 g | 88 kcal |
| 100 g | 100 g | 110 kcal |
| 1 serving (medium) | 100 g | 110 kcal |
| 1 piece (large) | 150 g | 165 kcal |
| 1 serving (large) | 200 g | 220 kcal |
Calculated from 110 calories per 100 g.
Kervan Kaşar Loru is a minimally processed, low-fat Turkish curd cheese with a soft, crumbly texture. Despite “kaşar” in its name, it is not the firm, aged cheese commonly sold as kaşar.
Kervan Kaşar Loru can be crumbled over salads, added to sandwiches, or used in cooked dishes. Its mild curd texture works especially well as a filling; drain any excess liquid first if you need a firmer mixture.
No, Kervan Kaşar Loru is not the same as kaşar cheese. Kaşar is a firmer cheese that melts and can become stretchy, while Kervan Kaşar Loru is a soft curd cheese that tends to crumble.
Kervan Kaşar Loru can replace ricotta in some fillings, but the result may be less smooth and may have a different level of moisture and saltiness. Taste it first, then adjust the seasoning and drain it if the recipe needs a thick filling.
Kervan Kaşar Loru softens when heated but usually does not melt into the stretchy texture of mozzarella or kaşar. It works in omelettes, pasta, and fillings when a crumbly or creamy result is fine.
Yes, Kervan Kaşar Loru can be used as a börek filling. Crumble it between the pastry layers, and drain it first if it seems wet so the pastry is less likely to turn soggy.
Yes, Kervan Kaşar Loru can be eaten cold, such as with bread or fruit, as long as it has been stored as directed and is within its use-by date. Keep it refrigerated after opening.
Keep Kervan Kaşar Loru refrigerated in a sealed container after opening. Follow the package’s storage instructions and use-by date; discard it if you notice mold, an unpleasant smell, or other clear signs of spoilage.
Yes, Kervan Kaşar Loru can be frozen, although thawing may make its texture drier or more crumbly. Freeze it in an airtight container, thaw it in the refrigerator, and use it in cooked dishes if the texture has changed.
A small amount of liquid can separate from Kervan Kaşar Loru during storage and does not by itself prove that the cheese has spoiled. Drain or stir it in, but discard the product if it smells unpleasant or shows mold.
Vitamins
B12
0.33µg · 14% DV
B2
0.08mg · 6% DV
B5
0.15mg · 3% DV
Biotin
0.75µg · 3% DV
Minerals
Phosphorus
102mg · 15% DV
Calcium
144mg · 14% DV
Sodium
126mg · 5% DV
Zinc
0.6mg · 5% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 33 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.
Kervan Kaşar Loru is a Turkish whey curd cheese associated with kaşar production. Soft, moist and easy to crumble, it has a mild, milky taste rather than the sharper flavour of aged cheese. In Turkey, it is often eaten at breakfast with bread and fresh vegetables, or used as a filling for börek and gözleme. You can also crumble it into salads or spread it on toast.
It is a relatively low-fat cheese with 18 g of protein per 100 g. Pair it with vegetables and whole-grain bread for a simple, satisfying meal, or season it lightly if you are adding it to a savoury filling.
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
0.66g
MONOUNSATURATED
0.27g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.