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High-protein, moderate-fat fresh curd cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Lor cheese, 9% fat has 145 calories. It contains 3.2 g of carbs, 18 g of protein, 9 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 100 g
145
KCAL / 100G
Carbs
3.2g
· 1% DV
Protein
18g
· 36% DV
Fat
9g
· 12% 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 8% · Protein 43% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 145 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 5.7 g | 29% |
| Trans fat | 0.3 g | |
| Sodium | 320 mg | 14% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 18 g | 36% |
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 serving (medium) | 100 g | 145 kcal |
| 1 tablespoon (grated) | 15 g | 22 kcal |
| 2 tablespoon (grated) | 30 g | 44 kcal |
| 0.25 cup (shredded) | 55 g | 80 kcal |
| 1 piece (small) | 60 g | 87 kcal |
| 1 serving (small) | 75 g | 109 kcal |
| 100 g | 100 g | 145 kcal |
| 1 piece (medium) | 100 g | 145 kcal |
| ½ cup (shredded) | 110 g | 160 kcal |
| 1 piece (large) | 150 g | 218 kcal |
| 1 serving (large) | 150 g | 218 kcal |
Calculated from 145 calories per 100 g.
Lor cheese with 9% fat is a fresh, soft Turkish curd cheese, commonly made by heating whey or milk curds. Its texture and saltiness vary with the production method, so it may be crumbly or moist.
Lor cheese with 9% fat is typically a whey-based Turkish curd, while cottage cheese is made from milk curds and usually has a creamier, lumpier texture. They can sometimes substitute for each other, but the texture and salt may differ.
Lor cheese with 9% fat can be eaten cold on toast, stirred into eggs, or served with vegetables and herbs. In Turkish cooking, it is also commonly used as a filling for pastries and gözleme.
Yes, lor cheese with 9% fat can replace ricotta in many fillings and baked dishes. It is often drier and more crumbly, so mash it or mix in a little yogurt or milk when a smooth consistency matters.
No, lor cheese with 9% fat does not melt into stretchy strands like mozzarella; it softens but generally stays crumbly. Use it for fillings or mixed dishes rather than recipes that depend on a gooey melted cheese.
Yes, lor cheese with 9% fat is a fresh cheese that can be eaten without cooking when it has been safely handled and kept refrigerated. Serve it cold with bread, fruit, or vegetables, and follow the package’s use-by guidance.
Keep lor cheese with 9% fat sealed in a clean container in the refrigerator after opening. Use a clean utensil each time, follow the package’s storage instructions, and discard it if its smell or appearance changes.
Yes, lor cheese with 9% fat can be frozen, although thawing may make it more watery or grainy. Freeze it in small airtight portions, thaw it in the refrigerator, and drain any liquid before using.
Yes, lor cheese with 9% fat can be used in cheesecake, especially in recipes that suit a lighter, slightly crumbly curd. For a smoother filling, blend or sieve the cheese before mixing it with the other ingredients.
Lor cheese with 9% fat can fit into a weight-loss eating pattern, and its protein can help make a meal more filling. Pair it with vegetables or whole-grain bread rather than relying on rich pastry fillings.
Vitamins
B12
0.9µg · 38% DV
B2
0.28mg · 22% DV
Biotin
3.2µg · 11% DV
Vitamin A
85µg · 9% DV
Minerals
Phosphorus
220mg · 31% DV
Selenium
9µg · 16% DV
Sodium
320mg · 14% DV
Iodine
18µg · 12% DV
Potassium ⭐
95mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 145 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.
Lor cheese, 9% fat is a fresh Turkish curd cheese, traditionally made by heating the whey left over from cheesemaking. It has a mild flavour and a soft, crumbly texture. In Turkey, it is often served at breakfast with bread, tomatoes, cucumbers and olives, or seasoned with herbs and eaten alongside tea. It also makes a familiar filling for börek and gözleme.
This is a protein-rich cheese with a moderate amount of fat, so it can add substance to breakfast or a light meal. Its gentle taste works well with fresh herbs, vegetables and a little black pepper. Check how salty it is before seasoning, and pair it with plenty of greens for a lighter plate.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.7g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.