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High-protein, calcium-rich soft cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
280
KCAL / 100G
Carbs
3.1g
· 4%
Protein
28g
· 40%
Fat
17.1g
· 56%
Fiber
0g
Vitamins
B12
2.3µg · 96% DV
Vitamin A
197µg · 22% DV
B2
0.28mg · 22% DV
Biotin
2µg · 7% DV
Minerals
Calcium
731mg · 73% DV
Phosphorus
505mg · 72% DV
Selenium
17µg · 31% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
10.9g
MONOUNSATURATED
4.5g
POLYUNSATURATED
0.63g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Use low to medium heat and shred or slice it thinly for more even melting. Very high heat can cause the fat to separate and the texture to turn chewy.
Keep it refrigerated and tightly wrapped or in an airtight container. If it develops an off smell, slimy surface, or obvious drying and spoilage, it should be discarded.
Yes, but freezing can change the texture and make it more crumbly or watery after thawing. It usually works better in cooked dishes like pizza, toasties, or casseroles than in fresh salads after freezing.
It goes especially well with tomatoes, basil, olives, roasted vegetables, and bread. Its protein content also makes sandwiches, omelets, and salads more filling.
It can fit into a post-workout meal because it provides protein. Pairing it with a carbohydrate source such as fruit, bread, or potatoes usually makes recovery meals more balanced.
Yes, for most people it can be eaten at night. Keeping the portion moderate and pairing it with lighter foods like vegetables or whole-grain toast may feel more comfortable than eating a large, heavy serving.
They serve different purposes: mozzarella is known for its melt and mild flavor, while feta is saltier and more crumbly. Mozzarella is usually the better choice for pizza, baked dishes, and toasted sandwiches.
Not necessarily. Being processed does not automatically make a food unhealthy; the ingredient list, overall eating pattern, and how often you eat it matter more.
People with a dairy allergy should avoid it. Those with lactose sensitivity may also need to watch their tolerance and adjust portion size if it causes digestive symptoms.
If it seems very moist, pat it dry before using it. Adding it toward the end of cooking can also reduce excess liquid and help preserve a better texture.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.