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Reduced-fat cheese rich in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Reduced-Fat Greek Salad Cheese (30 g) has 48 calories. That works out to 160 calories per 100 g. It contains 1.2 g of carbs, 5.1 g of protein, 2.4 g of fat and 0 g of fiber. Its 0.4 µg of B12 covers 18% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
48
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
5.1g
· 10% DV
Fat
2.4g
· 3% 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 10% · Protein 44% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 2.4 g | 3% |
| Saturated fat | 1.53 g | 8% |
| Trans fat | 0.08 g | |
| Sodium | 330 mg | 14% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.1 g | 10% |
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 serving (medium) | 30 g | 48 kcal |
| 1 tablespoon (shredded) | 15 g | 24 kcal |
| 1 ounce (small) | 28 g | 45 kcal |
| 2 tablespoon (shredded) | 30 g | 48 kcal |
| 0.25 cup (diced) | 38 g | 61 kcal |
| 1 serving (large) | 60 g | 96 kcal |
| ½ cup (diced) | 75 g | 120 kcal |
| 100 g | 100 g | 160 kcal |
| 1 cup (diced) | 150 g | 240 kcal |
Calculated from 160 calories per 100 g.
Reduced-Fat Greek Salad Cheese is a lower-fat, feta-style cheese commonly kept in brine. Its tangy, salty flavor and crumbly texture work well in salads, though saltiness and firmness vary between products.
Reduced-Fat Greek Salad Cheese is feta-style, but the name alone does not guarantee that it is traditional Greek feta. Feta has specific production and origin requirements; check the product’s description if authenticity matters to you.
Crumble Reduced-Fat Greek Salad Cheese over tomatoes, cucumber, olives, and leafy greens just before serving. Adding it at the end helps keep the pieces distinct and prevents its brine from making the vegetables watery.
Reduced-Fat Greek Salad Cheese softens when heated but usually does not turn into a smooth, stretchy melt like mozzarella. It is better crumbled over roasted vegetables or added near the end of baking, since reduced-fat versions can become dry.
Keep Reduced-Fat Greek Salad Cheese refrigerated in its brine in a covered container after opening. If it came without brine, follow the package’s storage directions and keep it sealed; do not leave it at room temperature for extended periods.
Yes, you can freeze Reduced-Fat Greek Salad Cheese, but thawing may make it drier and more crumbly. Use thawed cheese in cooked dishes, omelets, or fillings rather than expecting it to have the same texture in a fresh salad.
Briefly rinsing or soaking Reduced-Fat Greek Salad Cheese in cold water can reduce some surface salt. Taste it as you go, since a long soak can dull its tangy flavor and soften its texture.
Yes, Reduced-Fat Greek Salad Cheese can replace feta in salads, pastries, and cooked dishes when a crumbly, tangy cheese is wanted. Taste it first and adjust added salt, because the saltiness can differ from the feta in the recipe.
Reduced-Fat Greek Salad Cheese is not necessarily lactose-free. Fermentation may lower lactose in some feta-style cheeses, but the amount varies by product; people with lactose intolerance should use their own tolerance and the product’s information as a guide.
Yes, Reduced-Fat Greek Salad Cheese can be eaten during pregnancy if it is made with pasteurized milk and has been kept properly refrigerated. Avoid it if pasteurization is unclear or it has been left unrefrigerated, and follow your clinician’s food-safety advice.
Vitamins
B12
0.44µg · 18% DV
B2
0.16mg · 12% DV
Vitamin A
25.5µg · 3% DV
B5
0.11mg · 2% DV
Minerals
Calcium
150mg · 15% DV
Phosphorus
102mg · 15% DV
Sodium
330mg · 14% DV
Selenium
4.5µg · 8% DV
Potassium ⭐
23mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 calories in 1 serving (medium) (30 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.
Reduced-Fat Greek Salad Cheese is a feta-style cheese made for Greek salads, where its briny, tangy flavour complements fresh vegetables and olives. The reduced-fat version keeps that savoury character while providing less fat than full-fat salad cheese.
Its firm yet crumbly texture makes it easy to scatter over tomatoes, cucumber, leafy greens or roasted vegetables. In Greece it is commonly served in a village-style salad, often in a generous piece alongside bread; elsewhere, it also works in wraps or as part of a simple lunch. It is protein-rich, with 17 g per 100 g. Since it is already salty, taste your dish before adding more salt, and pair it with plenty of vegetables for a lighter meal.
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
1.53g
MONOUNSATURATED
0.61g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.