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High-protein, low-fat dairy food with natural sugars from fig and healthy fats from walnut.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Low-fat quark fresh cheese with fig and walnut (150 g) has 516 calories. That works out to 344 calories per 100 g. It contains 15.8 g of carbs, 6.8 g of protein, 3.6 g of fat and 0 g of fiber. Its 0.7 µg of B12 covers 30% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
516
KCAL / 150G
Carbs
15.8g
· 6% DV
Protein
6.8g
· 14% DV
Fat
3.6g
· 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 51% · Protein 22% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 516 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 1.95 g | 10% |
| Trans fat | 0.05 g | |
| Sodium | 78 mg | 3% |
| Total carbohydrate | 15.8 g | 6% |
| Fiber | 0 g | 0% |
| Protein | 6.8 g | 14% |
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) | 150 g | 516 kcal |
| 1 tablespoon (small) | 20 g | 69 kcal |
| 3 tablespoon (medium) | 60 g | 206 kcal |
| 100 g | 100 g | 344 kcal |
| 1 cup (small) | 120 g | 413 kcal |
| 1 pack (medium) | 180 g | 619 kcal |
| 1 serving (large) | 200 g | 688 kcal |
| 1 pack (large) | 250 g | 860 kcal |
Calculated from 344 calories per 100 g.
Low-fat quark fresh cheese with fig and walnut tastes creamy and mildly tangy, with sweet fig and a nutty crunch. The contrast makes it work as a snack on its own or as a spread, rather than tasting like plain quark.
Quark is a fresh cultured dairy cheese with a soft, thick texture. In low-fat quark fresh cheese with fig and walnut, it is the creamy base; it is not simply another name for cream cheese or ricotta.
Use low-fat quark fresh cheese with fig and walnut as a spread, a topping for toast, or a base for a fruit-and-grain bowl. Its fig and walnut are already mixed in, so it also works as a quick snack without extra toppings.
Low-fat quark fresh cheese with fig and walnut can replace cream cheese in a sandwich or as a toast spread, but it will taste tangier and sweeter. The fig pieces and walnut also make its texture less smooth than plain cream cheese.
You can use low-fat quark fresh cheese with fig and walnut in some baked dishes, but heating may make the mixture release moisture or change texture. It is usually a better fit as a filling or topping than as a direct one-for-one baking substitute.
Yes, low-fat quark fresh cheese with fig and walnut can be frozen, but it may become grainy or watery after thawing. Stir it well and use it in a cooked or blended dish rather than expecting its original creamy texture.
Not necessarily: low-fat quark fresh cheese with fig and walnut gets sweetness from its figs, but some versions may also contain added sugar. The fruit in the name alone does not tell you whether extra sweetener is used.
People with diabetes may be able to include low-fat quark fresh cheese with fig and walnut, but the fig’s carbohydrates and any added sugar matter for their meal plan. Ask your clinician or dietitian how to fit it into your individual plan.
Keep low-fat quark fresh cheese with fig and walnut refrigerated in a tightly closed container after opening, and use a clean spoon each time. Follow the package’s use-by guidance; discard it if its smell, appearance, or texture changes noticeably.
Vitamins
B12
0.72µg · 30% DV
B2
0.33mg · 25% DV
B5
0.63mg · 13% DV
Biotin
3.15µg · 11% DV
Minerals
Phosphorus
213mg · 30% DV
Calcium
177mg · 18% DV
Copper
0.14mg · 16% DV
Selenium
7.2µg · 13% DV
Potassium ⭐
279mg · 8% DV
Sodium
78mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 516 calories in 1 serving (medium) (150 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 quark fresh cheese with fig and walnut combines quark—a mild, softly tangy fresh dairy cheese common in Central Europe—with sweet fig and crunchy walnut. Its thick, creamy texture is less sharp than many cultured cheeses, while the fruit and nuts give it a dessert-like balance.
In German-speaking countries, quark is often eaten at breakfast or as a snack, spread on bread or served with fruit and cereal. Elsewhere, enjoy it chilled as a quick breakfast, a filling for toast, or a simple afternoon snack. It provides dairy protein with relatively little fat, while figs contribute natural sweetness and walnuts add richness. Pair it with oats or fresh fruit; there is usually little need to sweeten it further.
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.
Low
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.95g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.65g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.