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Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Sautéed Minci cheese has 292 calories. It contains 3.2 g of carbs, 20.8 g of protein, 22.1 g of fat and 0 g of fiber. Its 560 mg of Calcium covers 56% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
292
KCAL / 100G
Carbs
3.2g
· 1% DV
Protein
20.8g
· 42% DV
Fat
22.1g
· 28% 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 4% · Protein 28% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 292 kcal | |
| Total fat | 22.1 g | 28% |
| Saturated fat | 13.4 g | 67% |
| Trans fat | 0.55 g | |
| Sodium | 760 mg | 33% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 20.8 g | 42% |
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) | 100 g | 292 kcal |
| 1 tablespoon (small) | 18 g | 53 kcal |
| 2 tablespoon (double) | 36 g | 105 kcal |
| 1 serving (small) | 60 g | 175 kcal |
| 100 g | 100 g | 292 kcal |
| 1 serving (large) | 150 g | 438 kcal |
| 1 cup (shredded) | 170 g | 496 kcal |
| 1 serving (extra large) | 220 g | 642 kcal |
Calculated from 292 calories per 100 g.
Sautéed Minci cheese is a regional dish made by heating minci, a crumbly cheese associated with Turkish Black Sea cooking, in a pan. Its texture can range from soft and creamy to dry and crumbly, depending on the cheese and preparation.
To make Sautéed Minci cheese, crumble minci into a pan and warm it, commonly with butter, while stirring until hot. Taste it before adding salt, since minci can already be salty; the amount of added fat affects how rich the finished dish feels.
Sautéed Minci cheese is associated with the Black Sea region of Türkiye, where minci is a familiar local cheese. Names and household methods vary across the region, so recipes may differ in seasoning, added fat, and whether other ingredients are included.
Minci is a crumbly Turkish cheese used in Black Sea cooking, broadly similar in texture to çökelek. It gives Sautéed Minci cheese its distinctive flavor; fresh minci tends to be easier to break up and heat evenly than a very dry version.
No, Sautéed Minci cheese is not the same as kuymak. Minci is the defining ingredient in the sautéed dish, while kuymak is typically cooked with cornmeal and melting cheese, giving it a thicker, stretchy consistency.
Yes, Sautéed Minci cheese can be served hot at breakfast, often with bread. If the minci is salty, pair it with unsalted bread and fresh vegetables rather than adding more salt to the pan.
Eggs are not essential to Sautéed Minci cheese; the dish is centered on minci heated in a pan. Some home cooks may add an egg for a more filling variation, but it changes the flavor and makes the texture less purely cheesy.
Crumbly çökelek is a close substitute for minci in Sautéed Minci cheese. Cottage cheese can also work if well drained, although its milder flavor and moisture can make the dish softer and less like the traditional version.
Store leftover Sautéed Minci cheese in a covered container in the refrigerator and reheat it thoroughly before eating. Warm it gently in a pan; a small splash of water can help loosen it if it has dried out while chilled.
Use less butter and heat the minci just until warm to make Sautéed Minci cheese lighter. Serve it with fresh vegetables and a modest amount of bread instead of adding extra fat or treating the cheese dish as the whole meal.
Vitamins
B12
1.2µg · 50% DV
B2
0.31mg · 24% DV
Vitamin A
180µg · 20% DV
B5
0.42mg · 8% DV
Minerals
Calcium
560mg · 56% DV
Phosphorus
390mg · 56% DV
Sodium
760mg · 33% DV
Selenium
14µg · 25% DV
Potassium ⭐
110mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 292 calories in 100 g:
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Walking (5 km/h)
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Running (8 km/h)
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Cycling
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Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sautéed Minci cheese is a Black Sea regional Turkish dish made by warming and lightly frying minci, a fresh, crumbly cheese similar to çökelek. It is often cooked in a pan with butter, though recipes can vary.
Served hot, it is pleasantly salty and tangy, with a soft texture that may remain a little crumbly. In Turkey, it can appear at breakfast with bread, tomatoes and greens; outside the region, it makes a simple savoury brunch or light meal. It provides protein and calcium, while also being relatively rich in fat. Use a modest amount of cooking fat and serve it with fresh vegetables for a lighter plate.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
13.4g
MONOUNSATURATED
6.1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.