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Traditional cheese rich in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Minci village cheese (50 g) has 73 calories. That works out to 145 calories per 100 g. It contains 1.8 g of carbs, 10 g of protein, 2.8 g of fat and 0 g of fiber. Its 175 mg of Phosphorus covers 25% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 50 g
73
KCAL / 50G
Carbs
1.8g
· 1% DV
Protein
10g
· 20% 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 10% · Protein 55% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 73 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 1.68 g | 8% |
| Trans fat | 0.09 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 1.8 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 | 73 kcal |
| 1 tablespoon (grated) | 15 g | 22 kcal |
| 1 piece (thin) | 25 g | 36 kcal |
| 1 piece (small) | 40 g | 58 kcal |
| 1 piece (thick) | 60 g | 87 kcal |
| 1 serving (large) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (shredded) | 100 g | 145 kcal |
| 1 serving (extra large) | 120 g | 174 kcal |
Calculated from 145 calories per 100 g.
Minci village cheese is a traditional fresh curd cheese from Turkey’s eastern Black Sea region, especially Rize. It is usually made by heating a dairy liquid until curds separate, then draining them; recipes and salt levels vary.
Minci village cheese is usually mild and milky, sometimes with a slight tang. Its texture is moist and crumbly rather than stretchy, though freshness, draining time, and added salt can make different batches taste and feel quite different.
Minci village cheese is traditionally made by heating a dairy product until curds form, then separating and draining the curds. Some regional methods use yayık ayranı, the buttermilk left after churning; household recipes differ.
No, Minci village cheese is not necessarily the same as lor or çökelek. They can all be fresh, crumbly cheeses, but their ingredients and regional methods may differ, and local names are not used consistently everywhere.
Eat Minci village cheese crumbled with bread, or serve it at breakfast with herbs and greens. Its soft, crumbly texture also works in salads and fillings; taste it first before adding salt to a dish.
Yes, you can add Minci village cheese to mıhlama, but it may not melt into the same stretchy texture as the cheeses traditionally used for the dish. Combine it with a good melting cheese for a smoother result.
Yes, Minci village cheese works as a börek filling. Crumble it and mix it with herbs before adding it to the pastry; if the cheese is salty, taste the filling before seasoning it further.
Keep Minci village cheese covered in the refrigerator and use a clean utensil when serving it. Fresh, moist cheese can spoil quickly, so follow the package’s storage directions and discard it if it develops mold or an unusual smell.
Yes, Minci village cheese can be frozen, but thawing may make it drier or more crumbly. Freeze it in airtight, meal-sized portions, thaw it in the refrigerator, and use it in cooked dishes where a change in texture matters less.
No, Minci village cheese generally does not melt into long, stretchy strands like a melting cheese. It softens and can blend into fillings or cooked dishes, but pair it with a stretchy cheese when that texture is important.
Vitamins
B12
0.4µg · 17% DV
B2
0.14mg · 11% DV
B5
0.23mg · 5% DV
Biotin
1µg · 3% DV
Minerals
Phosphorus
175mg · 25% DV
Calcium
240mg · 24% DV
Sodium
450mg · 20% DV
Selenium
7µg · 13% DV
Potassium ⭐
55mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 73 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.
Minci village cheese is a traditional cheese associated with the Black Sea region of Türkiye. Depending on local practice, it is made from milk or from the cultured buttermilk left after churning; the curds are separated and may be salted. Its texture is often soft and crumbly, though recipes vary from village to village.
In its home region, people eat it at breakfast with bread and fresh vegetables, or use it in savoury pastries and warm dishes. It brings substantial protein for its size: a 100 g portion provides 20 g. For a lighter plate, serve a modest amount with tomatoes, greens and bread, especially if the cheese is quite salty.
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
1.68g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.