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Classic Turkish white cheese, rich in calcium and protein.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
2.5g
· 4%
Protein
17g
· 25%
Fat
21g
· 71%
Fiber
0g
Vitamins
B12
1.2µg · 50% DV
B2
0.35mg · 27% DV
Vitamin A
180µg · 20% DV
B5
0.5mg · 10% DV
Minerals
Calcium
550mg · 55% DV
Sodium
1200mg · 52% DV
Phosphorus
350mg · 50% DV
Zinc
2mg · 18% 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
13g
MONOUNSATURATED
6.5g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
Pair it with tomatoes, cucumber, leafy greens and whole-grain bread for a more balanced meal. Since white cheese can be salty, it is sensible to limit other salty breakfast foods such as olives and processed meats.
Add it just before serving to help it hold its shape. Keeping acidic dressing separate until the end also helps prevent the cheese from becoming watery.
No. Heat does not eliminate its protein, although prolonged high-heat cooking can reduce some heat-sensitive vitamins and make the cheese firmer or drier.
Yes, it works well in omelettes, savoury pastries and egg dishes. Taste the cheese before adding salt to the recipe, as its saltiness may affect the final dish.
Keep it refrigerated in a clean, tightly closed container after opening. If the package contains brine, keeping the cheese in it can help prevent drying; always follow the storage instructions on the label.
It can be frozen, but thawing may make it more crumbly and release moisture. It is usually better used after thawing in cooked dishes, such as pies, omelettes or sauces, rather than in salads.
They are similar brined cheeses, but they are not necessarily the same product. Feta has specific production standards and geographical protection, while white cheese can vary in milk type, salt level and texture.
Some people tolerate aged cheeses better than milk, but white cheese is still a dairy product and individual tolerance varies. Anyone with lactose intolerance should check the label and adjust based on their own tolerance; a milk allergy requires avoiding dairy.
Often, yes. Brined cheeses can contribute substantial sodium, so people with high blood pressure, kidney disease or a medically prescribed low-sodium diet should watch portions and total salt intake.
Eating it at night is not automatically unhealthy. However, its rich and salty character may worsen thirst, reflux or indigestion in some people, especially when eaten in a large portion close to bedtime.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.