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Protein- and calcium-rich aged cheese with an intense savory flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
382
KCAL / 100G
Carbs
2.1g
· 2%
Protein
25g
· 26%
Fat
30.2g
· 72%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
B2
0.45mg · 35% DV
Vitamin A
265µg · 29% DV
B5
0.38mg · 8% DV
Minerals
Calcium
720mg · 72% DV
Phosphorus
470mg · 67% DV
Sodium
1500mg · 65% DV
Selenium
16µg · 29% 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
18.8g
MONOUNSATURATED
8.2g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Aged tulum cheese contains 382 calories per 100 grams. The total calories will vary based on your portion size.
Yes. It provides 25 grams of protein per 100 grams, which makes it a protein-rich cheese option.
Yes, but only a small amount. It contains 2.1 grams of carbohydrates per 100 grams.
Yes, based on the provided diet compatibility, it fits keto and ketovore diets. Its low carb and high fat profile also supports that use.
Yes, it is listed as compatible with a gluten-free diet. However, it does contain dairy as an allergen.
The glycemic index is listed as 0. That indicates a very low glycemic impact.
Yes. It contains 30.2 grams of fat per 100 grams.
Yes, it is listed as suitable for vegetarian diets. It is also compatible with omnivore, pescatarian, Mediterranean, and flexitarian eating patterns.
No. It contains 0 grams of fiber per 100 grams.
Yes, its processing level is listed as processed. That means it is not classified as an unprocessed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.