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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Teksüt Semi-Skimmed Kashar Cheese (20 g) has 60 calories. That works out to 300 calories per 100 g. It contains 0.4 g of carbs, 5 g of protein, 4.2 g of fat and 0 g of fiber. Its 144 mg of Calcium covers 14% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 20 g
60
KCAL / 20G
Carbs
0.4g
· 0% DV
Protein
5g
· 10% DV
Fat
4.2g
· 5% 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 3% · Protein 34% · Fat 63%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 60 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.6 g | 13% |
| Trans fat | 0.14 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 0.4 g | 0% |
| 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 |
|---|---|---|
| 1 slice (medium) | 20 g | 60 kcal |
| 1 slice (thin) | 15 g | 45 kcal |
| 1 piece (small) | 25 g | 75 kcal |
| 1 slice (thick) | 30 g | 90 kcal |
| 2 slice (medium) | 40 g | 120 kcal |
| 1 serving (medium) | 40 g | 120 kcal |
| 1 piece (medium) | 50 g | 150 kcal |
| 1 serving (large) | 75 g | 225 kcal |
| 100 g | 100 g | 300 kcal |
Calculated from 300 calories per 100 g.
Teksüt Semi-Skimmed Kashar Cheese is a Kashar cheese made with reduced fat compared with full-fat Kashar. Kashar is a firm, sliceable cheese that can be eaten as it is or used in hot dishes.
Yes, Teksüt Semi-Skimmed Kashar Cheese melts when heated. It works well in toasties and baked dishes; use moderate heat so the bread or topping does not brown too quickly before the cheese softens.
Teksüt Semi-Skimmed Kashar Cheese is made with less fat than full-fat Kashar. That can give it a lighter mouthfeel and a slightly different taste, while both types can be sliced, grated, or cooked with.
Keep Teksüt Semi-Skimmed Kashar Cheese refrigerated and tightly wrapped, or in a sealed container, after opening. Use a clean knife and avoid leaving it at room temperature for long periods to help it stay fresh.
Yes, you can freeze Teksüt Semi-Skimmed Kashar Cheese, though it may become drier or more crumbly after thawing. Use thawed cheese in toasties or cooked dishes, where a change in texture is less noticeable.
No. Teksüt Semi-Skimmed Kashar Cheese is classified as a processed dairy food, but that does not make it the same as processed cheese. The term “processed” can describe food production without meaning the cheese is a processed-cheese product.
Yes, Teksüt Semi-Skimmed Kashar Cheese can be eaten as it is, sliced for a sandwich or served on a cheese board. It does not need to be cooked before eating; keep it refrigerated until serving.
Yes, Teksüt Semi-Skimmed Kashar Cheese can be grated over pasta bakes, vegetables, or savory pastries. Spread it evenly across the surface so it melts and browns more consistently in the oven.
Discard Teksüt Semi-Skimmed Kashar Cheese if it develops mold, an unusual sour or unpleasant smell, a sticky surface, or a clear change in color. Do not cut away a moldy part and eat the rest.
Yes, Teksüt Semi-Skimmed Kashar Cheese can be used on pizza, but it gives a different result from mozzarella. Kashar has a more pronounced flavor and may not produce the same stretchy texture, so it suits toppings where a firmer cheese bite is welcome.
Vitamins
B12
0.28µg · 12% DV
B2
0.06mg · 5% DV
Vitamin A
36µg · 4% DV
B5
0.09mg · 2% DV
Minerals
Calcium
144mg · 14% DV
Phosphorus
96mg · 14% DV
Sodium
156mg · 7% DV
Zinc
0.62mg · 6% DV
Potassium ⭐
19mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 60 calories in 1 slice (medium) (20 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 Semi-Skimmed Kashar Cheese is a Turkish kashar, a sliceable cheese with a semi-firm texture that softens and melts readily when heated. Kashar is a familiar part of Turkish cooking, served at breakfast and used in everyday hot dishes.
Its flavour is mild, milky and gently savoury. In Turkey, it is commonly eaten with bread at breakfast or melted into toast and sandwiches; elsewhere, it works much like other melting cheeses in grilled sandwiches and baked dishes. It provides protein and calcium, with 25 g of protein per 100 g. For a lighter meal, use a thin slice and pair it with tomatoes, greens or other fresh vegetables.
Medium
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 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.6g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.12g
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.