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Traditional cheese, high in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thin) of Sayas cheese (30 g) has 107 calories. That works out to 356 calories per 100 g. It contains 0.6 g of carbs, 7.4 g of protein, 8.3 g of fat and 0 g of fiber. Its 216 mg of Calcium covers 22% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (thin) · 30 g
107
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
7.4g
· 15% DV
Fat
8.3g
· 11% 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 2% · Protein 28% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | |
| Total fat | 8.3 g | 11% |
| Saturated fat | 5.28 g | 26% |
| Trans fat | 0.24 g | |
| Sodium | 294 mg | 13% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7.4 g | 15% |
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 slice (thin) | 30 g | 107 kcal |
| 1 slice (thin) | 20 g | 71 kcal |
| 1 piece (small) | 25 g | 89 kcal |
| 1 slice (medium) | 30 g | 107 kcal |
| 1 piece (medium) | 40 g | 142 kcal |
| 1 slice (thick) | 45 g | 160 kcal |
| 1 serving (medium) | 50 g | 178 kcal |
| 1 piece (large) | 70 g | 249 kcal |
| 100 g | 100 g | 356 kcal |
| 1 serving (large) | 100 g | 356 kcal |
Calculated from 356 calories per 100 g.
Sayas cheese is a traditional Turkish cheese associated especially with the Balıkesir region. Its texture and flavour can vary between producers, so the name may cover examples that differ in firmness, saltiness and degree of maturation.
Sayas cheese is associated with Balıkesir in northwestern Turkey. It is part of the region’s cheese-making tradition, though it can also be produced elsewhere and sold under the same name.
Sayas cheese is made by processing and pressing milk curds. The precise recipe can vary by producer, including the milk used and the salting or maturation process, which affects the finished cheese’s flavour and texture.
Sayas cheese has a distinct savoury cheese flavour and a firm texture. Its saltiness and intensity vary with the producer and maturation, so try a small piece first if you are unfamiliar with it.
Sayas cheese can be sliced and eaten with bread, or served as part of a cheese board. In Turkey it can also be enjoyed at breakfast; pair it with mild foods if you want its savoury flavour to stand out.
Sayas cheese can soften and melt when heated, but the result depends on its moisture and maturity. For a toastie or baked dish, slice or grate it and test a small amount first, since its melting texture may differ from familiar melting cheeses.
You can use Sayas cheese in many recipes that call for Kashar, but the result may taste and melt differently. Both are Turkish cheeses, yet their production and maturation can vary; adjust added salt after tasting the Sayas.
Keep Sayas cheese refrigerated and tightly wrapped or in an airtight container after opening. Use clean utensils when handling it and follow the package’s storage instructions; discard it if its smell or appearance changes unexpectedly.
Yes, Sayas cheese can be frozen, although thawing may make its texture drier or more crumbly. Freeze it in airtight portions and use thawed cheese in cooked dishes if it no longer slices neatly.
Yes, Sayas cheese can be used as a börek filling. Crumble or grate it, taste before adding extra salt, and combine it with another cheese if you want a milder filling or a softer texture.
Vitamins
B12
0.42µg · 18% DV
Vitamin A
78µg · 9% DV
B2
0.11mg · 8% DV
Biotin
0.9µg · 3% DV
Minerals
Calcium
216mg · 22% DV
Phosphorus
141mg · 20% DV
Sodium
294mg · 13% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 107 calories in 1 slice (thin) (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.
Sayas cheese is a traditional Turkish cheese made from milk, with a firm texture that holds its shape when sliced. Its savory, fairly pronounced taste makes it an easy fit for a breakfast spread with bread, olives and fresh vegetables. It can also be used in toasted sandwiches, where it softens and melts. Nutritionally, it is rich in protein and calcium, while also being relatively high in fat, so a thin slice can add plenty of flavor. Pair it with tomatoes or other fresh produce for a simple, balanced plate.
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.
Low
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
5.28g
MONOUNSATURATED
2.22g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.