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High-protein fresh soft cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Lor white cheese has 98 calories. It contains 2.2 g of carbs, 16 g of protein, 2.8 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
98
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
16g
· 32% DV
Fat
2.8g
· 4% 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 65% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 98 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 1.7 g | 9% |
| Trans fat | 0.08 g | |
| Sodium | 320 mg | 14% |
| Total carbohydrate | 2.2 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 16 g | 32% |
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 tablespoon (mini) | 15 g | 15 kcal |
| 1 ounce (small) | 28 g | 27 kcal |
| 2 tablespoon (small) | 30 g | 29 kcal |
| 1 piece (small) | 50 g | 49 kcal |
| ½ cup (half) | 60 g | 59 kcal |
| 100 g | 100 g | 98 kcal |
| 1 piece (medium) | 100 g | 98 kcal |
| 1 cup (medium) | 120 g | 118 kcal |
| 1 serving (large) | 150 g | 147 kcal |
| 1 serving (extra large) | 200 g | 196 kcal |
Calculated from 98 calories per 100 g.
Lor white cheese is a fresh, soft Turkish cheese commonly made by heating whey left over from cheesemaking. Some producers also use milk, so the texture and flavor can vary; it is generally mild and crumbly rather than aged or stretchy.
You can eat lor white cheese plain, spread it on bread, or serve it with tomatoes, cucumber, and herbs. In Turkish-style breakfasts, it also works well mixed with parsley, dill, or a little pepper.
Lor white cheese is usually a fresh whey cheese, while feta is made from curds and brined as it matures. Lor white cheese is typically softer and more crumbly, and it does not have feta’s characteristic salty, tangy flavor.
Yes, lor white cheese can often stand in for ricotta in savory fillings such as pastries, pasta, and omelets. It may be drier or more crumbly, so stir in a little yogurt or another moist ingredient if the recipe needs a smoother filling.
Yes, lor white cheese is a common choice for börek filling. Mix it with egg and chopped parsley, then spread it between pastry layers; if the cheese seems dry, a little yogurt can help bind the filling.
Keep lor white cheese refrigerated in a covered container and follow the storage directions and use-by date on its package. Use a clean utensil each time, and discard it if its smell or appearance changes noticeably.
Yes, lor white cheese can be frozen, but thawing may make it more watery or crumbly. It is usually best to use thawed lor white cheese in cooked dishes, such as pastries or omelets, rather than serving it plain.
Lor white cheese softens with heat but generally does not melt into a stretchy, smooth layer like mozzarella. It works well crumbled into omelets, pasta, and baked fillings, where keeping some texture is useful.
No, lor white cheese and çökelek are not necessarily the same product. Both can be fresh and crumbly, but their ingredients and production methods may differ. The product name and ingredient list help identify which one you have.
Yes, lor white cheese can be used in some desserts as a mild, crumbly filling, including pastries and sweet baked dishes. Drain it first if it is wet, then combine it with the sweet ingredients called for in the recipe.
Vitamins
B12
0.9µg · 38% DV
B2
0.22mg · 17% DV
Biotin
2.1µg · 7% DV
B5
0.34mg · 7% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
9µg · 16% DV
Sodium
320mg · 14% DV
Calcium
95mg · 10% DV
Potassium ⭐
110mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 98 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 white cheese is a fresh Turkish cheese, usually made by heating the whey left from cheesemaking; some versions are made with milk. It has a mild flavour and a soft, crumbly texture. In Turkey it is served at breakfast with bread, olives and vegetables, and is also used in börek, gözleme and salads.
It is notably high in protein, with 16 g per 100 g, while remaining relatively low in fat. For an easy light meal, pair it with tomatoes, herbs or other fresh vegetables; its gentle flavour also works well in savoury pastries.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
0.7g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.