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A lower-fat, protein-rich version of traditional Tulum cheese; sodium may still be high.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Low-Fat, High-Protein Tulum Cheese (30 g) has 56 calories. That works out to 185 calories per 100 g. It contains 0.6 g of carbs, 7.8 g of protein, 2.4 g of fat and 0 g of fiber. Its 144 mg of Phosphorus covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
56
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
7.8g
· 16% DV
Fat
2.4g
· 3% 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 4% · Protein 57% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 56 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.44 g | 7% |
| Trans fat | 0.03 g | |
| Sodium | 285 mg | 12% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7.8 g | 16% |
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) | 30 g | 56 kcal |
| 1 tablespoon (chopped) | 15 g | 28 kcal |
| 1 piece (small) | 25 g | 46 kcal |
| 1 ounce (medium) | 28.4 g | 52 kcal |
| 2 tablespoon (chopped) | 30 g | 56 kcal |
| 1 piece (large) | 40 g | 74 kcal |
| ½ cup (shredded) | 60 g | 111 kcal |
| 100 g | 100 g | 185 kcal |
| 1 cup (shredded) | 120 g | 222 kcal |
Calculated from 185 calories per 100 g.
No, low-fat, high-protein Tulum cheese is not feta. Tulum is a Turkish cheese traditionally matured in a skin or similar container, while feta is a brined cheese; their flavour, texture and production methods differ.
It can, because reducing the fat does not necessarily reduce the salt. Tulum cheeses are often salty, and this version may still contribute a noticeable amount of sodium, so use it sparingly if you have been advised to limit salt.
Serve low-fat, high-protein Tulum cheese crumbled over salads, with bread, or alongside vegetables and eggs. Its assertive, salty flavour works well as a finishing cheese, so taste the dish before adding extra salt.
Yes, low-fat, high-protein Tulum cheese can replace feta in salads, savoury pastries and some fillings. It may taste sharper or saltier and can have a firmer, drier texture, so crumble it and adjust the added salt.
No, low-fat, high-protein Tulum cheese usually does not melt into long, stretchy strands like mozzarella. It softens when heated, so crumbling it over a baked dish or mixing it into a filling works better than relying on it for a stretchy topping.
Low-fat, high-protein Tulum cheese can feel dry or crumbly because it contains less fat, and Tulum-style cheeses are often aged. The reduced fat can mean less creamy mouthfeel; mixing the crumbled cheese into a moist filling can make it more pleasant to eat.
Low-fat, high-protein Tulum cheese is generally made from curds produced with reduced-fat milk, then drained, pressed and matured. It is a processed cheese product, and the precise recipe and ageing method vary between producers.
Keep low-fat, high-protein Tulum cheese covered in the refrigerator after opening, following the package’s storage instructions. Use a clean utensil and seal it well to limit drying and prevent it from picking up other food odours.
It may contain lactose; the amount depends on the milk and how the cheese is made and matured. Low-fat, high-protein Tulum cheese should not be assumed to be lactose-free, so people with lactose intolerance may need to limit it.
You can grill low-fat, high-protein Tulum cheese, but it may soften or crumble rather than hold its shape like halloumi. Use a small piece and watch it closely; it is often easier to grill it in a pan or place it on bread.
Vitamins
B12
0.48µg · 20% DV
B2
0.1mg · 8% DV
Vitamin A
27µg · 3% DV
Biotin
0.9µg · 3% DV
Minerals
Phosphorus
144mg · 21% DV
Calcium
195mg · 20% DV
Sodium
285mg · 12% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 56 calories in 1 serving (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.
Low-fat, high-protein tulum cheese is a leaner, protein-rich take on Turkey’s traditional tulum cheese. Tulum is made in several regions of Turkey, usually from sheep’s, goat’s or cow’s milk, and matured to develop its distinctive flavour. The milk and method vary by region, so the cheese can differ in richness and texture.
In Turkey, it is commonly crumbled onto breakfast plates or served with bread, olives and fresh vegetables; it also works well as part of a meze spread. Its savoury, tangy taste and crumbly texture bring plenty of character in a small portion. At 26 g of protein per 100 g, it is a protein-rich choice, though it may still be salty. Pair it with unsalted vegetables or bread, and taste before adding extra salt.
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 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.44g
MONOUNSATURATED
0.63g
POLYUNSATURATED
0.09g
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.