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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
285
KCAL / 100G
Carbs
2.5g
· 3%
Protein
22g
· 31%
Fat
21g
· 66%
Fiber
0g
Vitamins
B12
1.4µg · 58% DV
B2
0.35mg · 27% DV
Vitamin A
180µg · 20% DV
Biotin
2.5µg · 8% DV
Minerals
Calcium
650mg · 65% DV
Phosphorus
430mg · 61% DV
Sodium
850mg · 37% DV
Zinc
3mg · 27% 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
— Not 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
13.2g
MONOUNSATURATED
5.8g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
Tek Süt String Cheese contains 285 calories per 100 grams. The calorie amount changes with portion size.
Yes, it provides 22 grams of protein per 100 grams. That makes it a notable protein-containing dairy food.
Yes, it contains 2.5 grams of carbohydrates per 100 grams. Its carb content is relatively low.
Yes, the listed diet compatibility includes keto and ketovore. Its low carbohydrate content also supports that fit.
Yes, it is listed as compatible with a gluten-free diet. That means it fits gluten-free eating patterns based on the provided data.
It contains 21 grams of fat per 100 grams. Based on that value, it can be considered high in fat.
Its glycemic index is listed as 0. It also contains only 2.5 grams of carbs per 100 grams.
No, it contains 0 grams of fiber per 100 grams. It is not a source of dietary fiber.
The listed allergen is dairy. People with a milk allergy should avoid or be cautious with it.
Yes, its processing level is listed as processed. So it is not considered a minimally processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.