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High-protein, low-fat white cheese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
175
KCAL / 100G
Carbs
3g
· 7%
Protein
25g
· 57%
Fat
7g
· 36%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
B2
0.3mg · 23% DV
B5
0.35mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Calcium
700mg · 70% DV
Phosphorus
460mg · 66% DV
Sodium
900mg · 39% 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
4.4g
MONOUNSATURATED
1.9g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
It provides 175 calories per 100 g. Adjust the calorie total according to the amount you eat.
It contains 25 g of protein per 100 g. This makes it a high-protein cheese option.
Yes, it is listed as compatible with a keto diet. It has 3 g of carbohydrates and 7 g of fat per 100 g.
Yes, it contains 3 g of carbohydrates per 100 g. It contains no fiber.
It contains 7 g of fat per 100 g. It is classified as a low-fat cheese product.
Its glycemic index is 10. This is considered a low GI value.
With 25 g of protein per 100 g, it can contribute meaningful protein to a meal. How filling it feels also depends on your portion and the rest of the meal.
It is listed as compatible with a gluten-free diet. However, it contains dairy and is not suitable for people with a dairy allergy.
Yes, it is listed as suitable for vegetarian diets. It is also compatible with pescatarian, flexitarian, and Mediterranean eating patterns.
Yes, it is classified as a processed food. Per 100 g, it provides 175 calories, 25 g protein, 3 g carbs, and 7 g fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.