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High protein, very low fat, contains lactose, calcium source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Teksüt fat-free curd (40 g) has 27 calories. That works out to 67 calories per 100 g. It contains 1.5 g of carbs, 5 g of protein, 0.1 g of fat and 0 g of fiber. Its 0.1 mg of B2 covers 11% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
27
KCAL / 40G
Carbs
1.5g
· 1% DV
Protein
5g
· 10% DV
Fat
0.1g
· 0% 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 22% · Protein 74% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 27 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 18 mg | 1% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 5 g | 10% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 27 kcal |
| 1 tablespoon (small) | 20 g | 13 kcal |
| 4 tablespoon (large) | 80 g | 54 kcal |
| 100 g | 100 g | 67 kcal |
| 1 piece (medium) | 100 g | 67 kcal |
| 1 serving (large) | 150 g | 101 kcal |
| 1 cup (large) | 200 g | 134 kcal |
| 1 pack (jumbo) | 250 g | 168 kcal |
Calculated from 67 calories per 100 g.
Teksüt fat-free curd is a fresh, mild lor cheese, traditionally made from the curds left after cheesemaking. It has a soft, crumbly texture and works in both savoury dishes and some sweet recipes.
Not exactly. Teksüt fat-free curd is usually milder and more crumbly, while cottage cheese typically has distinct curds in a creamy liquid. You can blend the curd if you want a smoother texture.
Yes, Teksüt fat-free curd can replace ricotta in many fillings and baked dishes, but the result may be drier and more crumbly. Mash or blend it, and add a little moisture if the recipe needs a creamy filling.
Blend or mash Teksüt fat-free curd until it reaches the texture you want. For dips or sweet fillings, mix in a little yogurt or another suitable liquid; add it gradually so the mixture does not become too loose.
Yes, Teksüt fat-free curd can be used in cheesecake, especially in a baked filling. Blend it well first, since its natural curds can leave a grainy texture; the finished cheesecake may be less rich than one made with cream cheese.
Keep Teksüt fat-free curd refrigerated in a tightly closed container after opening. Use a clean utensil each time and follow the storage and use-by instructions on the package; discard it if its smell or appearance changes.
Yes, Teksüt fat-free curd can be frozen, but thawing may make it watery or more crumbly. Freeze it in a sealed container in portions, then use thawed curd in cooked dishes or fillings rather than expecting its original texture.
No, ordinary cooking does not eliminate all the protein in Teksüt fat-free curd. Heat can change its texture and make it release moisture, so stir it into dishes gently if you want to avoid a dry or grainy result.
Yes, Teksüt fat-free curd can contribute protein to a post-workout meal. Pair it with a source of carbohydrates, such as fruit or bread, if you want a more substantial recovery meal.
Teksüt fat-free curd contains lactose, so it may trigger symptoms in people with lactose intolerance. If lactose causes you discomfort, avoid it or ask a doctor or dietitian whether a small serving is suitable for you.
Vitamins
B2
0.14mg · 11% DV
B12
0.16µg · 7% DV
Biotin
1µg · 3% DV
B5
0.16mg · 3% DV
Minerals
Phosphorus
38mg · 5% DV
Calcium
48mg · 5% DV
Iodine
3.2µg · 2% DV
Zinc
0.2mg · 2% DV
Potassium ⭐
48mg · 1% DV
Sodium
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 27 calories in 2 tablespoon (medium) (40 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.
Teksüt fat-free curd is a soft, low-fat Turkish lor cheese. Traditionally, lor is made by using the whey left from cheesemaking; it has a moist, slightly grainy texture and a mild, milky taste. This packaged version is especially low in fat.
In Turkey, lor is often served at breakfast with bread, tomatoes and herbs, or used as a filling for börek and gözleme. Elsewhere, it works well in savoury pastries, salads or a simple spread with herbs. It is high in protein and very low in fat, making it a useful lighter option for breakfast or a snack; pair it with fruit for a sweeter bowl.
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
— 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
0.08g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.