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High-protein, low-fat dairy product
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
67
KCAL / 100G
Carbs
4g
· 24%
Protein
12g
· 73%
Fat
0.2g
· 3%
Fiber
0g
Vitamins
B2
0.28mg · 22% DV
B12
0.45µg · 19% DV
B5
0.35mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
150mg · 21% DV
Iodine
20µg · 13% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% 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
0.12g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.01g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Plain high-protein quark contains 67 calories per 100 g.
Plain high-protein quark provides 12 g of protein per 100 g. It is a high-protein dairy option.
Yes, it is classified as compatible with a keto diet. It contains 4 g of carbohydrates and 0.2 g of fat per 100 g.
No, it contains 4 g of carbohydrates per 100 g. This is low relative to its 12 g protein content.
Plain high-protein quark has a glycemic index of 15. This is considered a low glycemic index value.
With 67 calories and 12 g of protein per 100 g, it can fit into calorie- and protein-conscious eating plans. Portion size should match your daily nutrition targets.
Yes. It contains just 0.2 g of fat per 100 g, making it very low in fat.
No, plain high-protein quark contains 0 g of fiber per 100 g. Pair it with fiber-containing foods if fiber is a goal.
No. It contains dairy, which is a listed allergen.
It is compatible with vegetarian, keto, ketovore, Mediterranean, flexitarian, and gluten-free diets. It is a processed dairy product.
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Nutrition data compiled from USDA FoodData Central and scientific sources.