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High-protein, low-carb sautéed curd cheese with onion
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sautéed lor cheese with onion (120 g) has 185 calories. That works out to 154 calories per 100 g. It contains 4.9 g of carbs, 19.4 g of protein, 9.7 g of fat and 0.8 g of fiber. Its 0.9 µg of B12 covers 36% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 120 g
185
KCAL / 120G
Carbs
4.9g
· 2% DV
Protein
19.4g
· 39% DV
Fat
9.7g
· 12% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 42% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 185 kcal | |
| Total fat | 9.7 g | 12% |
| Saturated fat | 5.64 g | 28% |
| Trans fat | 0.22 g | |
| Sodium | 410 mg | 18% |
| Total carbohydrate | 4.9 g | 2% |
| Fiber | 0.8 g | 3% |
| Protein | 19.4 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 serving (medium) | 120 g | 185 kcal |
| 1 tablespoon (grated) | 18 g | 28 kcal |
| 2 tablespoon (grated) | 36 g | 55 kcal |
| 1 piece (small) | 60 g | 92 kcal |
| ½ cup (shredded) | 70 g | 108 kcal |
| 100 g | 100 g | 154 kcal |
| 1 cup (shredded) | 140 g | 216 kcal |
| 1 serving (large) | 180 g | 277 kcal |
| 1 piece (jumbo) | 220 g | 339 kcal |
Calculated from 154 calories per 100 g.
Sautéed lor cheese with onion is a simple Turkish dish made by cooking lor, a fresh curd cheese, with softened onion in a pan. It is usually served warm, often for breakfast or as a light meal.
Soften chopped onion in a pan, add the lor cheese, and stir until it is heated through. Keep the cooking brief: lor can become dry and crumbly if left over the heat too long.
Lor is a mild, fresh Turkish curd cheese, often made from whey. Its texture is crumbly and its flavor is gentle, so it readily takes on the taste of onion and any seasonings added to the dish.
Yes, eggs can be added to sautéed lor cheese with onion. Stir beaten eggs into the pan after the onion has softened, then cook gently until set for a heartier, scrambled-egg-style version.
Serve sautéed lor cheese with onion warm with bread, fresh vegetables, olives, or a simple salad. In Turkey, it also fits naturally into a breakfast spread alongside other savory dishes.
No, sautéed lor cheese with onion is not menemen. Menemen is centered on eggs cooked with tomatoes and often peppers, while this dish is built around lor cheese and onion; eggs are an optional addition here.
Yes, cottage cheese can stand in for lor in sautéed lor cheese with onion, although the result will not be identical. Cottage cheese is often wetter, so drain it first if needed to keep the dish from turning watery.
You can freeze sautéed lor cheese with onion, but its texture may become more crumbly or watery after thawing. For a better texture, make it fresh when possible and stir it gently while reheating.
Cook sautéed lor cheese with onion over gentle heat and add the cheese only after the onion has softened. Stir just until warmed through, since prolonged cooking makes fresh curd cheese dry and grainy.
Yellow or white onion works well in sautéed lor cheese with onion because both soften easily and give the lor a savory base. Red onion is also suitable, but it brings a slightly sweeter flavor and more color.
Vitamins
B12
0.86µg · 36% DV
B2
0.29mg · 22% DV
Biotin
3.72µg · 12% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
235mg · 34% DV
Selenium
12µg · 22% DV
Sodium
410mg · 18% DV
Calcium
142mg · 14% DV
Potassium ⭐
158mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 185 calories in 1 serving (medium) (120 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.
Sautéed lor cheese with onion is a simple Turkish home-style dish: crumbled lor, a mild fresh curd cheese, is warmed in a pan with softened onion. The cheese stays tender and slightly grainy, while the onion brings a gentle sweetness. In Turkey it can be served hot at breakfast with bread and tea, or as a quick light meal; elsewhere, it works well as a savoury brunch dish or an easy vegetarian supper.
It is high in protein and relatively low in carbohydrates, with 16.2 g of protein per 100 g. For a lighter version, use just enough oil to soften the onion, then add herbs or chopped peppers; fresh tomatoes and cucumber make an easy side.
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 2
Minimally 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
5.64g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4.8:1
Above the ideal 4:1 (4.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.