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High-protein, salty melted cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (grated) of Melted Minzi cheese (30 g) has 86 calories. That works out to 285 calories per 100 g. It contains 1 g of carbs, 5.6 g of protein, 6.6 g of fat and 0 g of fiber. Its 156 mg of Calcium covers 16% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (grated) · 30 g
86
KCAL / 30G
Carbs
1g
· 0% DV
Protein
5.6g
· 11% DV
Fat
6.6g
· 8% 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 5% · Protein 26% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 86 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.14 g | 21% |
| Trans fat | 0.21 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
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 |
|---|---|---|
| 2 tablespoon (grated) | 30 g | 86 kcal |
| 1 tablespoon (grated) | 15 g | 43 kcal |
| 1 slice (thin) | 20 g | 57 kcal |
| 0.25 cup (shredded) | 28 g | 80 kcal |
| 1 slice (thick) | 35 g | 100 kcal |
| 1 piece (small) | 45 g | 128 kcal |
| ½ cup (shredded) | 56 g | 160 kcal |
| 1 piece (medium) | 75 g | 214 kcal |
| 100 g | 100 g | 285 kcal |
| 1 serving (large) | 100 g | 285 kcal |
Calculated from 285 calories per 100 g.
Melted Minzi cheese is Minzi cheese heated until soft and spreadable. Minzi is a regional cheese associated with Turkey’s eastern Black Sea cuisine; its flavor and texture can vary between producers.
Melt Minzi cheese gently over low heat, stirring often, and take it off the heat as soon as it softens. High heat or prolonged cooking can cause the fat to separate and leave the cheese greasy.
Melted Minzi cheese is commonly enjoyed warm with bread. It also pairs well with eggs or simple vegetables; because it is salty, serve it with unsalted accompaniments rather than adding extra salt.
Yes, melted Minzi cheese can be used in kuymak or mıhlama, regional cornmeal-and-cheese dishes. Add it toward the end of cooking, taste before seasoning, and expect a result that differs from versions made with other local cheeses.
No, melted Minzi cheese should not be expected to stretch like mozzarella. It softens when heated, but its texture depends on the particular Minzi cheese and may be creamy or grainier rather than elastic.
Minzi is a traditional cheese associated with the eastern Black Sea region of Turkey. Recipes and production methods vary locally, so melted Minzi cheese may differ in saltiness and texture depending on the cheese used.
Store leftover melted Minzi cheese in a covered container in the refrigerator once it has cooled. Use it promptly, since its keeping time depends on how fresh the cheese was and how it was handled.
Yes, but freezing can make melted Minzi cheese grainy or watery after thawing. For a better texture, freeze the unmelted cheese in small portions and thaw it in the refrigerator before heating.
Balance salty melted Minzi cheese with unsalted bread, vegetables, or other ingredients, and avoid adding salt to the dish. If the cheese is suitable for soaking, briefly soaking it before melting may remove some salt.
Cottage cheese or ricotta can stand in for Minzi cheese, but neither will reproduce its exact saltiness or melting texture. Adjust the seasoning and add the substitute gradually, checking the consistency as it heats.
Vitamins
B12
0.33µg · 14% DV
B2
0.1mg · 8% DV
Vitamin A
63µg · 7% DV
Biotin
1.05µg · 4% DV
Minerals
Calcium
156mg · 16% DV
Phosphorus
108mg · 15% DV
Sodium
234mg · 10% DV
Zinc
0.72mg · 7% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 86 calories in 2 tablespoon (grated) (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.
Melted Minzi cheese is minzi, a fresh, slightly tangy curd cheese associated with Turkey’s eastern Black Sea region, warmed until soft. Minzi is crumbly when cold; once melted, it becomes creamy rather than stretchy like many melting cheeses.
In Turkey, it can be served warm at breakfast with bread or corn bread, or alongside eggs and regional dishes. Its salty, rich flavour works well in small portions, and it provides substantial protein. Pair it with fresh tomatoes or greens, or use unsalted bread to balance the saltiness.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.14g
MONOUNSATURATED
1.83g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 4.3:1
Above the ideal 4:1 (4.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.