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High-protein low-fat fresh cheese
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 pack (medium) of Proteiniz Quark (150 g) has 113 calories. That works out to 75 calories per 100 g. It contains 6.8 g of carbs, 19.5 g of protein, 0.3 g of fat and 0 g of fiber. Its 0.4 mg of B2 covers 29% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 1 pack (medium) · 150 g
113
KCAL / 150G
Carbs
6.8g
· 2% DV
Protein
19.5g
· 39% DV
Fat
0.3g
· 0% 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 25% · Protein 72% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 113 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 19.5 g | 39% |
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 pack (medium) | 150 g | 113 kcal |
| 2 tablespoon (small) | 30 g | 23 kcal |
| 100 g | 100 g | 75 kcal |
| ½ cup (small) | 100 g | 75 kcal |
| 1 cup (large) | 200 g | 150 kcal |
| 1.5 pack (large) | 225 g | 169 kcal |
| 2 pack (double) | 300 g | 225 kcal |
Calculated from 75 calories per 100 g.
Proteiniz Quark is a fresh, soft cheese made from milk, not a type of Greek yogurt. Both can be spoonable and tangy, but quark is typically milder and has a creamy, cheese-like texture.
Proteiniz Quark has a mild, fresh dairy flavor with a gentle tang. It is not strongly sweet or salty, so it works with fruit and sweet toppings as well as herbs and savory ingredients.
You can eat Proteiniz Quark straight from the tub or mix it with fruit, oats, nuts, or honey. For a savory snack, stir in herbs, pepper, or chopped vegetables and serve it as a dip.
Sometimes, but Proteiniz Quark is lighter and tangier, with a softer texture than cream cheese. It can work in dips, fillings, and some baked dishes, but it may not give frosting or cheesecake the same rich, firm result.
Yes, Proteiniz Quark works in cheesecakes, pancakes, and other baked recipes that use fresh cheese. Its moisture can affect the texture, so follow a recipe designed for quark or adjust the amount of other liquid.
Yes, Proteiniz Quark can add creaminess to a sauce, but it may curdle if boiled or heated rapidly. Stir it in over low heat near the end of cooking, or take the pan off the heat first.
Keep Proteiniz Quark refrigerated with the lid closed and follow the package’s instructions for use after opening. Use a clean spoon each time, and discard it if you notice mold, an unusual smell, or a marked change in color.
Yes, but freezing can make Proteiniz Quark watery or grainy once thawed. It is usually better to use thawed quark in cooked dishes, baking, or sauces than to serve it plain.
Yes, Proteiniz Quark may contain lactose because it is made from milk; do not assume it is lactose-free unless the package says so. People who are lactose intolerant should check the product details and their own tolerance.
A little liquid on top of Proteiniz Quark is usually natural separation. Stir it back in for a softer consistency, or drain it for a thicker result; discard the product if it also smells or looks spoiled.
Vitamins
B2
0.38mg · 29% DV
B12
0.68µg · 28% DV
Biotin
3.15µg · 11% DV
B5
0.52mg · 10% DV
Minerals
Phosphorus
158mg · 23% DV
Iodine
30µg · 20% DV
Calcium
180mg · 18% DV
Selenium
5.25µg · 10% DV
Potassium ⭐
225mg · 7% DV
Sodium
68mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 113 calories in 1 pack (medium) (150 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.
Proteiniz Quark is a packaged, high-protein, low-fat take on quark, a fresh dairy cheese associated especially with Germany and Central Europe. Quark is thick and spoonable, with a texture between strained yoghurt and soft fresh cheese; this product offers a convenient ready-to-eat version.
Its mild tang works at breakfast or as a snack, served with fruit, oats or a little honey, or stirred with herbs for a savoury topping. In parts of Europe, quark is also used in baking and desserts. At 13 g of protein per 100 g, Proteiniz Quark suits a protein-focused meal or snack. Pair it with fresh fruit for a lighter option, or add it to a bowl with grains for a more filling breakfast.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.18g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.02g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.