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High-protein dairy snack with fig and walnut
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 pack (whole) of Quark yogurt with fig and walnut (140 g) has 165 calories. That works out to 118 calories per 100 g. It contains 13.7 g of carbs, 12 g of protein, 7.1 g of fat and 1.7 g of fiber. Its 184.8 mg of Phosphorus covers 26% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 1 pack (whole) · 140 g
165
KCAL / 140G
Carbs
13.7g
· 5% DV
Protein
12g
· 24% DV
Fat
7.1g
· 9% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 29% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 7.1 g | 9% |
| Saturated fat | 3.08 g | 15% |
| Trans fat | 0.11 g | |
| Sodium | 67 mg | 3% |
| Total carbohydrate | 13.7 g | 5% |
| Fiber | 1.7 g | 6% |
| Protein | 12 g | 24% |
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 (whole) | 140 g | 165 kcal |
| 1 tablespoon (thick) | 18 g | 21 kcal |
| 1 ounce (small) | 28 g | 33 kcal |
| 3 tablespoon (medium) | 54 g | 64 kcal |
| 5 tablespoon (large) | 90 g | 106 kcal |
| 100 g | 100 g | 118 kcal |
| 1 serving (medium) | 140 g | 165 kcal |
| 1 cup (medium) | 140 g | 165 kcal |
Calculated from 118 calories per 100 g.
Quark yogurt with fig and walnut is a ready-to-eat dairy snack combining quark-style dairy with yogurt, fig and walnut. Quark is a fresh dairy cheese, so it is not simply another name for ordinary yogurt.
No. Quark is a fresh cheese, while Greek yogurt is yogurt that has been strained; their texture and taste can differ. Quark yogurt with fig and walnut also includes fig and walnut, unlike plain Greek yogurt.
The product name alone does not establish whether sugar has been added. Figs naturally contain sugar, so sweetness does not prove added sugar; the ingredient list is the reliable way to distinguish added sweeteners from fruit sugars.
Quark yogurt with fig and walnut is ready to eat straight from its container. You can also spoon it over oats or serve it with fresh fruit; extra honey is usually unnecessary if you prefer a less sweet snack.
Yes, quark yogurt with fig and walnut can work as a quick breakfast because it provides protein along with fruit and nuts. Add oats or whole-grain bread if you want a more substantial meal.
Keep quark yogurt with fig and walnut refrigerated with the container covered, and eat it soon after opening. Follow the package’s storage instructions and do not leave the dairy snack at room temperature for an extended period.
You can freeze quark yogurt with fig and walnut, but thawing may make the dairy mixture grainy or watery. For the best texture, keep it refrigerated and use it within the time stated on the package.
Yes. Stir quark and plain yogurt together, then fold in chopped figs and walnuts. Adjust the yogurt to get the consistency you like; taste the mixture before adding any sweetener, since the figs already add sweetness.
It may fit some diabetes meal plans, but the carbohydrate amount and portion matter, and figs contribute natural sugars. A doctor or dietitian can help determine how it fits your individual glucose-management plan.
Yes, quark yogurt with fig and walnut can be a convenient post-exercise snack because it supplies protein and carbohydrates. It is ready to eat, so it can be useful when you want something quick after a workout.
Vitamins
B12
0.59µg · 25% DV
B2
0.31mg · 24% DV
B5
0.53mg · 11% DV
Biotin
2.94µg · 10% DV
Minerals
Phosphorus
185mg · 26% DV
Calcium
165mg · 17% DV
Copper
0.13mg · 14% DV
Selenium
5.74µg · 10% DV
Potassium ⭐
260mg · 8% DV
Sodium
67mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 pack (whole) (140 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.
Quark yogurt with fig and walnut combines creamy quark—a fresh, cultured dairy product popular in parts of Europe—with yogurt, fig and walnut. The result is thick and spoonable, with gentle tang from the dairy, fruity sweetness from the fig and a little crunch from the nuts.
Enjoy it as a quick breakfast or an afternoon snack; it works well on its own or with oats and fresh fruit. Quark yogurt with fig and walnut offers a protein-rich option alongside the sweetness and texture of its additions. If you prefer a less sweet-feeling bowl, pair it with plain oats or tart berries rather than adding extra sweetener.
Medium
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
3.08g
MONOUNSATURATED
1.96g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 9.2:1
Above the ideal 4:1 (9.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.