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Fresh and soft-textured, with less fat and salt than standard basket cheese.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Low-fat, low-sodium basket cheese (50 g) has 80 calories. That works out to 160 calories per 100 g. It contains 1.5 g of carbs, 10 g of protein, 4 g of fat and 0 g of fiber. Its 0.6 µg of B12 covers 25% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 50 g
80
KCAL / 50G
Carbs
1.5g
· 1% DV
Protein
10g
· 20% DV
Fat
4g
· 5% 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 7% · Protein 49% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 80 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.05 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 10 g | 20% |
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) | 50 g | 80 kcal |
| 1 slice (thin) | 25 g | 40 kcal |
| 1 ounce (medium) | 28 g | 45 kcal |
| 1 piece (small) | 30 g | 48 kcal |
| 1 slice (thick) | 40 g | 64 kcal |
| 1 serving (large) | 75 g | 120 kcal |
| ½ cup (shredded) | 75 g | 120 kcal |
| 100 g | 100 g | 160 kcal |
| 1 cup (diced) | 150 g | 240 kcal |
Calculated from 160 calories per 100 g.
Low-fat, low-sodium basket cheese is a fresh, soft cheese shaped in a basket-style mold. The mold leaves a woven pattern on its surface, while this version has less fat and salt than standard basket cheese.
Low-fat, low-sodium basket cheese is commonly sliced or crumbled and eaten fresh. Try it in a breakfast sandwich, with tomatoes and herbs, or scattered over a salad; its mild flavor also works well with fruit.
Low-fat, low-sodium basket cheese is made by curdling milk and draining the curds in a basket-shaped mold. The mold gives the cheese its characteristic pattern, and reducing the fat and salt distinguishes this style from standard basket cheese.
Low-fat, low-sodium basket cheese is generally fresher and softer, with a milder taste and a basket-patterned surface. Feta is typically brined and has a tangier, saltier flavor and a firmer, crumbly texture.
Low-fat, low-sodium basket cheese softens when heated but may not melt into the stretchy, smooth layer you get from mozzarella. It works better crumbled into pastries or baked dishes than as a stand-alone topping when you want browned, stringy cheese.
Yes, low-fat, low-sodium basket cheese can be used in cooked dishes. Crumble it into savory pies, pastries, or baked vegetables; because fresh cheese can release moisture as it heats, avoid adding too much to a filling.
Keep low-fat, low-sodium basket cheese refrigerated in a covered container and follow the storage directions on its package. Once opened, use it while it remains fresh; discard it if you notice mold, an unusual smell, or a change in color.
Yes, low-fat, low-sodium basket cheese can be frozen, but thawing may make its soft texture crumbly or watery. Use thawed cheese in a baked dish or pastry rather than expecting it to keep its original texture for slicing.
No, low-fat, low-sodium basket cheese is not ricotta. Basket cheese is shaped and drained in a basket-style mold, while ricotta is made by reheating whey or a milk-and-whey mixture and has a different, often grainier texture.
It can be a lower-salt alternative to standard basket cheese, but it still contributes sodium. If you follow a strict sodium limit for a medical reason, ask your clinician or dietitian how it fits your individual plan.
Vitamins
B12
0.6µg · 25% DV
B2
0.13mg · 10% DV
B5
0.2mg · 4% DV
Vitamin A
35µg · 4% DV
Minerals
Calcium
250mg · 25% DV
Phosphorus
175mg · 25% DV
Selenium
7µg · 13% DV
Zinc
1.25mg · 11% DV
Sodium
140mg · 6% DV
Potassium ⭐
50mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 80 calories in 1 serving (medium) (50 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, low-sodium basket cheese is a fresh Turkish cheese shaped and drained in a basket or mould, which can leave a pattern on its surface. This lighter style has less fat and salt than standard basket cheese while keeping its soft, moist texture.
Its mild, milky flavour suits a Turkish-style breakfast with bread, tomatoes and olives, and it can also be crumbled into salads or used in savoury pastries. In other places, serve it as you would a fresh white cheese, with vegetables or fruit. It provides 20 g of protein per 100 g; pair it with fresh produce for a lighter plate.
Medium
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.4g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.