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Pepper and curd cheese mix with protein and calcium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Pepper mix with curd cheese (30 g) has 32 calories. That works out to 108 calories per 100 g. It contains 1.4 g of carbs, 3.1 g of protein, 1.6 g of fat and 0.4 g of fiber. Its 11.4 mg of Vitamin C covers 13% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
32
KCAL / 30G
Carbs
1.4g
· 1% DV
Protein
3.1g
· 6% DV
Fat
1.6g
· 2% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 17% · Protein 38% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 32 kcal | |
| Total fat | 1.6 g | 2% |
| Saturated fat | 0.93 g | 5% |
| Trans fat | 0.04 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.4 g | 1% |
| Protein | 3.1 g | 6% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 32 kcal |
| 1 tablespoon (small) | 15 g | 16 kcal |
| 0.25 cup (quarter) | 55 g | 59 kcal |
| 4 tablespoon (large) | 60 g | 65 kcal |
| 1 piece (small) | 80 g | 86 kcal |
| 100 g | 100 g | 108 kcal |
| ½ cup (half) | 110 g | 119 kcal |
| 1 serving (medium) | 120 g | 130 kcal |
| 1 cup (whole) | 220 g | 238 kcal |
Calculated from 108 calories per 100 g.
To make pepper mix with curd cheese, finely chop peppers and fold them into the curd cheese. Use the peppers raw for crunch or soften them in a pan first; olive oil and fresh herbs make simple additions.
Pepper mix with curd cheese can be either, depending on its texture. Keep the peppers finely chopped for a spreadable topping, or leave them chunkier and serve the mixture in a bowl as a dip with bread or vegetable sticks.
Yes, roasted peppers work well in pepper mix with curd cheese and add a smoky sweetness. Peel them and drain away excess liquid before mixing, so the curd cheese stays thick rather than turning watery.
Sweet bell peppers are a reliable choice for pepper mix with curd cheese because their mild flavor lets the curd remain prominent. Use red peppers for a sweeter taste, or mix colors for a brighter-looking dish.
Spread pepper mix with curd cheese over toasted sourdough or another sturdy bread. Add the mixture after toasting so the bread stays crisp, and finish with herbs or a little olive oil just before serving.
Yes, pepper mix with curd cheese can be prepared ahead and chilled in a covered container. For the freshest texture, keep any crunchy raw pepper separate and fold it in shortly before serving.
Drain chopped or roasted peppers before adding them to pepper mix with curd cheese. Add salt near serving time, since it draws moisture from the peppers, and avoid mixing warm peppers into the curd.
Parsley, dill, and chives all complement pepper mix with curd cheese without overpowering it. Chop fresh herbs finely and stir them in shortly before serving; a little black pepper or chili can add extra warmth.
No, pepper mix with curd cheese does not need to be cooked if you use fresh peppers. You can sauté or roast the peppers first for a softer texture and deeper flavor, but let them cool before combining them with the cheese.
Keep pepper mix with curd cheese covered in the refrigerator and eat it promptly while the peppers and cheese are fresh. Use a clean spoon each time, and discard the mixture if it has been left out for an extended period.
Vitamins
Vitamin C
11.4mg · 13% DV
B12
0.14µg · 6% DV
B2
0.05mg · 4% DV
Vitamin A
28.8µg · 3% DV
Minerals
Phosphorus
35mg · 5% DV
Calcium
44mg · 4% DV
Selenium
1.95µg · 4% DV
Sodium
72mg · 3% DV
Potassium ⭐
63mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 32 calories in 2 tablespoon (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.
Pepper mix with curd cheese brings together chopped or softened pepper and lor, a mild, fresh Turkish curd cheese. The exact balance depends on the peppers used: lor is gently milky, while the pepper adds freshness and sometimes a little sweetness or bite.
In Turkey, it can be served at breakfast with bread and fresh vegetables, or offered as a simple meze. Elsewhere, try it as a sandwich spread, a toast topping or a dip with raw vegetables. It is a protein-forward combination, providing 10.2 g of protein per 100 g. For a lighter serving, keep added oil modest and pair it with tomatoes, cucumber and whole-grain bread.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.93g
MONOUNSATURATED
0.44g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.