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High-protein, moderately fatty dairy food
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Soft 5% Curd Cheese has 121 calories. It contains 3.5 g of carbs, 12.5 g of protein, 5 g of fat and 0 g of fiber. Its 0.3 mg of B2 covers 22% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 100 g
121
KCAL / 100G
Carbs
3.5g
· 1% DV
Protein
12.5g
· 25% DV
Fat
5g
· 6% 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 13% · Protein 46% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 121 kcal | |
| Total fat | 5 g | 6% |
| Saturated fat | 3.1 g | 16% |
| Trans fat | 0.15 g | |
| Sodium | 45 mg | 2% |
| Total carbohydrate | 3.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 12.5 g | 25% |
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 | 121 kcal |
| 2 tablespoon (small) | 30 g | 36 kcal |
| 0.25 cup (quarter) | 55 g | 67 kcal |
| 100 g | 100 g | 121 kcal |
| ½ cup (half) | 110 g | 133 kcal |
| 1 serving (large) | 150 g | 182 kcal |
| 1 pack (medium) | 200 g | 242 kcal |
| 1 cup (whole) | 220 g | 266 kcal |
| 1 pack (large) | 500 g | 605 kcal |
Calculated from 121 calories per 100 g.
Soft 5% curd cheese can be spread on toast or served with fruit, honey, or herbs. It also works in breakfast bowls, sandwich fillings, and savory dishes; drain it first if its texture is wetter than the recipe needs.
No, soft 5% curd cheese is not necessarily the same as cottage cheese. Cottage cheese is usually sold as distinct curds with a creamy dressing, while curd cheese is often smoother and more compact; recipes and names vary by country.
Yes, soft 5% curd cheese can be used in baked cheesecake. If it is wet, drain it first to avoid a loose filling; the finished texture may be lighter and less creamy than one made with cream cheese.
Yes, soft 5% curd cheese can replace ricotta in fillings for pasta, savory pastries, and lasagna. It may be denser or tangier, so loosen it with a little milk or mix it with an egg if the recipe needs a softer filling.
Keep soft 5% curd cheese covered in the refrigerator and use it within about 3–5 days of opening, unless the package gives a shorter period. Discard it if you notice mold, an unusual smell, or a change in texture.
Yes, soft 5% curd cheese can be frozen, but thawing may make it grainy or watery. Freeze it in a sealed container and use the thawed cheese in cooked dishes, such as baked fillings or pasta, rather than as a spread.
No, soft 5% curd cheese does not melt into a stretchy sauce like mozzarella. It softens and may crumble when heated, so it works well in fillings and scrambled eggs but not as a direct substitute for melting cheese.
Soft 5% curd cheese can fit into a weight-loss meal because its protein can help make a meal more filling. It does not cause weight loss on its own, and the toppings and foods served with it also affect the meal.
Yes, soft 5% curd cheese may contain lactose because it is a fresh dairy cheese. The amount can vary by how it is made, so people with lactose intolerance may tolerate it differently from aged cheeses.
Traditional Turkish lor is made by heating whey so its remaining proteins form soft curds, which are then drained. This is a fresh, minimally processed style of cheese, though the exact ingredients and method can vary between products.
Vitamins
B2
0.28mg · 22% DV
B12
0.5µg · 21% DV
Biotin
3.1µg · 10% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
155mg · 22% DV
Selenium
9µg · 16% DV
Iodine
20µg · 13% DV
Calcium
105mg · 11% DV
Potassium ⭐
135mg · 4% DV
Sodium
45mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 121 calories in 100 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.
Soft 5% Curd Cheese is a fresh, mild Turkish curd cheese, typically made by curdling milk or whey left over from cheesemaking. It has a moist, soft texture that breaks apart easily. In Turkey, it is often eaten at breakfast with bread, olives, tomatoes and herbs, and it also works well as a filling for börek and other pastries. You can serve it simply with fresh herbs or spoon it into salads.
It is a protein-rich dairy food with a moderate amount of fat, providing 12.5 g of protein per 100 g. Pair it with vegetables and whole-grain bread for a balanced meal, or mix in herbs and a little lemon for a lighter, savoury spread.
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
3.1g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.