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Low-fat, reduced-salt cheese rich in protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
138
KCAL / 100G
Carbs
3.5g
· 10%
Protein
17g
· 50%
Fat
6g
· 40%
Fiber
0g
Vitamins
B12
0.7µg · 29% DV
B2
0.23mg · 18% DV
Biotin
2.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Calcium
450mg · 45% DV
Phosphorus
310mg · 44% DV
Selenium
12µg · 22% DV
Zinc
2mg · 18% 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
3.7g
MONOUNSATURATED
1.7g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
It contains 138 calories per 100g. The calorie amount changes with the portion you eat.
Yes, it provides 17g of protein per 100g. That makes it a notable option for people looking for higher-protein dairy foods.
Yes, it is compatible with keto. Per 100g, it contains 6g fat and 3.5g carbohydrates.
Yes, it has 3.5g carbohydrates per 100g. That can make it suitable for lower-carb eating patterns.
Yes, it is listed as compatible with a gluten-free diet. This makes it suitable for people avoiding gluten.
No, its glycemic index is 10. That indicates a low glycemic impact.
It may feel satisfying because it contains 17g protein per 100g. It has 0g fiber, so its fiber contribution is none.
Yes, it is suitable for vegetarian diets. It is also compatible with omnivore, Mediterranean, flexitarian, keto, and gluten-free eating patterns.
It contains dairy. People with a dairy allergy should avoid it.
Yes, it is classified as a processed food. That is the stated processing level for this product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.