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High protein, rich in calcium, traditional Turkish cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Oksar cheese (30 g) has 102 calories. That works out to 340 calories per 100 g. It contains 0.8 g of carbs, 6.9 g of protein, 7.8 g of fat and 0 g of fiber. Its 255 mg of Calcium covers 26% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
102
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
6.9g
· 14% DV
Fat
7.8g
· 10% 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 3% · Protein 27% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 7.8 g | 10% |
| Saturated fat | 4.95 g | 25% |
| Trans fat | 0.06 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.9 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 slice (medium) | 30 g | 102 kcal |
| 1 slice (thin) | 20 g | 68 kcal |
| 1 serving (medium) | 40 g | 136 kcal |
| 1 slice (thick) | 50 g | 170 kcal |
| 1 piece (small) | 60 g | 204 kcal |
| 1 serving (large) | 80 g | 272 kcal |
| 100 g | 100 g | 340 kcal |
| 1 piece (large) | 100 g | 340 kcal |
| 1 piece (jumbo) | 200 g | 680 kcal |
Calculated from 340 calories per 100 g.
Oksar cheese is a traditional Turkish cheese described as high in protein and calcium and minimally processed. The available information does not specify its milk source, texture, or aging method, so those features may depend on the producer.
The milk used for Oksar cheese is not specified in the available information. Do not assume it is made from cow, sheep, or goat milk; the producer’s ingredient details are the reliable source for a particular product.
There is no established flavor profile provided for Oksar cheese, so it cannot reliably be described as mild, sharp, or salty. Taste a small piece first, then pair it with fruit, bread, or vegetables to suit that specific cheese.
There is no confirmed melting profile for Oksar cheese. Moisture and aging affect how a cheese melts, so try a small amount in a warm dish before using it as the main melting cheese in a recipe.
You can try Oksar cheese in a recipe calling for feta, but the result may differ because its saltiness, moisture, and crumbliness are not specified. Taste it first and adjust added salt to avoid making the dish too salty.
Keep Oksar cheese refrigerated in a clean, tightly closed container after opening. Limiting air exposure helps prevent drying and odor absorption; follow the package’s instructions for how long that particular product can be kept.
Yes, Oksar cheese can be frozen, but freezing may change its texture and make it drier or more crumbly after thawing. Use thawed portions in cooked dishes, where a change in texture is less noticeable.
Oksar cheese is suitable during pregnancy only if it is made with pasteurized milk and handled safely. The milk-pasteurization status is not specified here, so confirm it with the producer; ask your clinician if you are unsure.
Oksar cheese can contribute to fullness because it contains protein and fat. Pairing a portion with vegetables or whole-grain bread can make a more satisfying meal, but the cheese alone does not guarantee weight loss.
Some people with lactose intolerance tolerate certain cheeses, but the lactose content of Oksar cheese is not specified. If even small amounts of lactose cause symptoms for you, confirm the product’s details before eating it.
Vitamins
B12
0.48µg · 20% DV
Vitamin A
78µg · 9% DV
B2
0.11mg · 8% DV
B5
0.18mg · 4% DV
Minerals
Calcium
255mg · 26% DV
Phosphorus
144mg · 21% DV
Sodium
270mg · 12% DV
Zinc
0.93mg · 8% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 calories in 1 slice (medium) (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.
Oksar cheese is a traditional Turkish cheese, enjoyed as part of everyday meals as well as breakfast. Its precise flavour and texture can vary, so it is best approached as a local cheese rather than assigned a specific style or production method.
In Turkey, cheese is commonly served sliced with bread, olives and fresh vegetables, often alongside tea; it can also be crumbled into salads or used in home cooking. Oksar cheese is protein-rich and provides calcium, with 23 g of protein per 100 g. A modest slice with vegetables makes a satisfying addition to a meal without letting the cheese dominate the plate.
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.95g
MONOUNSATURATED
2.16g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.