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High-protein cultured dairy mixture
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Protein quark strained yogurt mixture (200 g) has 164 calories. That works out to 82 calories per 100 g. It contains 8.4 g of carbs, 23 g of protein, 3.6 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
164
KCAL / 200G
Carbs
8.4g
· 3% DV
Protein
23g
· 46% DV
Fat
3.6g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 58% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 164 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.2 g | 11% |
| Trans fat | 0.1 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 8.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 23 g | 46% |
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 cup (medium) | 200 g | 164 kcal |
| 1 tablespoon (small) | 15 g | 12 kcal |
| 2 tablespoon (double) | 30 g | 25 kcal |
| 100 g | 100 g | 82 kcal |
| 1 serving (small) | 100 g | 82 kcal |
| 1 cup (small) | 150 g | 123 kcal |
| 1 pack (medium) | 180 g | 148 kcal |
| 1 cup (large) | 250 g | 205 kcal |
| 1 pack (large) | 300 g | 246 kcal |
Calculated from 82 calories per 100 g.
A protein quark strained yogurt mixture is a cultured dairy blend combining quark and strained yogurt. It can be eaten on its own or used in breakfasts, dips, and desserts, and its exact texture depends on the blend.
A protein quark strained yogurt mixture is a processed cultured dairy product made by combining quark with strained yogurt. The exact production method and any additional ingredients can vary between products.
You can eat a protein quark strained yogurt mixture straight from the bowl, top it with fruit or oats, or season it with herbs and spices for a savory dip. It works as a breakfast or snack base.
A protein quark strained yogurt mixture is usually thick, creamy, and mildly tangy. The balance of tartness and richness varies with the quark and yogurt used, so it pairs well with either sweet toppings or savory seasoning.
Yes, a protein quark strained yogurt mixture can replace Greek yogurt in many dips, sauces, and desserts. Its thickness and tang may differ, so add it gradually when texture matters, especially in baking.
Yes. Stir plain quark and strained yogurt together until smooth to make a protein quark strained yogurt mixture at home. Adjust the proportions to get a thicker or looser consistency, and keep the mixture refrigerated.
Yes, a protein quark strained yogurt mixture can be used in cheesecakes, pancakes, and other baked goods. It adds moisture and a tangy dairy flavor, but its consistency may affect the result, so follow a recipe designed for yogurt or quark when possible.
It can split or turn watery if a protein quark strained yogurt mixture is boiled or heated quickly. Stir it in near the end of cooking over low heat, and avoid bringing the dish to a boil afterward.
Keep a protein quark strained yogurt mixture covered in the refrigerator after opening, and serve it with a clean spoon. Follow the package’s storage guidance and discard it if its smell, color, or texture has changed noticeably.
Yes, but freezing can make a protein quark strained yogurt mixture watery or grainy after thawing. Thaw it in the refrigerator and stir it well; the changed texture is usually less noticeable when it is mixed into a cooked dish or sauce.
Vitamins
B12
0.9µg · 38% DV
B2
0.44mg · 34% DV
Biotin
6.4µg · 21% DV
B5
0.7mg · 14% DV
Minerals
Phosphorus
210mg · 30% DV
Calcium
260mg · 26% DV
Iodine
24µg · 16% DV
Selenium
6.4µg · 12% DV
Potassium ⭐
330mg · 10% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 164 calories in 1 cup (medium) (200 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.
Protein quark strained yogurt mixture combines quark—a fresh, cultured dairy product common in parts of Europe—with thick, strained yogurt. It is a dairy mixture rather than a traditional dish with one specific place of origin, bringing together two tangy, spoonable styles of cultured milk.
Its texture is dense and creamy, with a mild sourness. Serve it for breakfast or as a snack with fruit, oats, or a little honey; it also works as a savoury base with herbs and seasoning. It is high in protein, providing 11.5 g per 100 g. For a lighter bowl, pair it with fresh fruit and keep added sweeteners modest; a spoonful can also add creaminess to a smoothie.
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 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
2.2g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.