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Source of protein and vitamin K
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Parsley with curd cheese has 70 calories. It contains 3.5 g of carbs, 12.4 g of protein, 1.3 g of fat and 1.9 g of fiber. Its 455 µg of Vitamin K covers 379% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
70
KCAL / 100G
Carbs
3.5g
· 1% DV
Protein
12.4g
· 25% DV
Fat
1.3g
· 2% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 66% · Fat 15%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 70 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.78 g | 4% |
| Trans fat | 0.03 g | |
| Sodium | 285 mg | 12% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 1.9 g | 7% |
| Protein | 12.4 g | 25% |
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) | 100 g | 70 kcal |
| 2 tablespoon (small) | 30 g | 21 kcal |
| 1 piece (small) | 40 g | 28 kcal |
| ½ cup (chopped) | 55 g | 39 kcal |
| 1 piece (medium) | 75 g | 53 kcal |
| 100 g | 100 g | 70 kcal |
| 1 cup (chopped) | 110 g | 77 kcal |
| 1 serving (large) | 150 g | 105 kcal |
| 1 pack (large) | 200 g | 140 kcal |
Calculated from 70 calories per 100 g.
Parsley with curd cheese is a simple mixture of chopped parsley and fresh curd cheese, rather than a dish with one fixed recipe. It can be seasoned and served as a spread or side; the texture depends on how moist the cheese is.
To make parsley with curd cheese, wash the parsley, dry it thoroughly, chop it finely, and fold it into the cheese. Season to taste and serve soon after mixing, before the herbs release moisture and soften.
Yes, cottage cheese can stand in for curd cheese in parsley with curd cheese, although it is often wetter and lumpier. Drain it first, then stir or mash it to the texture you want before adding the chopped parsley.
Parsley with curd cheese works as a spread on toast or flatbread, or as a side with a meal. For a simple breakfast, serve it with bread and other savoury foods; add it just before eating to keep the parsley fresh.
Keep parsley with curd cheese in a covered container in the refrigerator and eat it by the next day. The parsley gradually releases water and loses its fresh texture, so discard the mixture if it has been left out for an extended time.
Freezing parsley with curd cheese is not recommended. The parsley becomes limp and watery after thawing, while the cheese may turn grainy. Make only as much as you plan to eat fresh, and refrigerate leftovers promptly.
Yes, a little lemon juice can brighten parsley with curd cheese and balance the mild flavour of the curds. Add it just before serving, since mixing it in early can make the herbs and cheese watery.
Yes, parsley with curd cheese makes a savoury sandwich filling. Dry the parsley well before mixing, and use a thicker curd cheese so the filling stays on the bread rather than making it soggy.
Parsley with curd cheese can be a nourishing addition to a meal: the cheese provides protein, while parsley contributes vitamin K. It is best treated as one part of a varied meal, not as a remedy or a complete meal by itself.
Yes, parsley with curd cheese can be used as a savoury pie or pastry filling. Drain any wet curd cheese and dry the parsley thoroughly first; excess moisture can make the pastry soggy as it bakes.
Vitamins
Vitamin K
455µg · 379% DV
Vitamin C
40.5mg · 45% DV
B2
0.21mg · 16% DV
B12
0.35µg · 15% DV
Minerals
Phosphorus
185mg · 26% DV
Selenium
9.5µg · 17% DV
Calcium
158mg · 16% DV
Copper
0.13mg · 14% DV
Sodium
285mg · 12% DV
Potassium ⭐
250mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 70 calories in 100 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.
Parsley with curd cheese combines finely chopped parsley with lor, a mild, crumbly fresh cheese traditionally made from whey in Turkey. The herbs bring a clean, grassy freshness to the cheese, making the mixture an easy breakfast dish or simple savoury spread.
In Turkey it may be served at breakfast with bread, tomatoes and cucumber, enjoyed alongside tea, or used as a filling for pastries. It is protein-rich and relatively low in fat: a 100 g serving provides 12.4 g of protein, while the parsley adds fibre and vitamin K. A squeeze of lemon or a little olive oil makes a simple finishing touch.
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.
High
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
0.78g
MONOUNSATURATED
0.31g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.