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Spreadable curd cheese, soft and mildly salty
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Torku spreadable curd (30 g) has 54 calories. That works out to 180 calories per 100 g. It contains 0.9 g of carbs, 3.2 g of protein, 4.2 g of fat and 0 g of fiber. Its 0.3 µg of B12 covers 11% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
54
KCAL / 30G
Carbs
0.9g
· 0% DV
Protein
3.2g
· 6% 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 7% · Protein 24% · Fat 69%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 4.2 g | 5% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.03 g | |
| Sodium | 144 mg | 6% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 3.2 g | 6% |
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) | 30 g | 54 kcal |
| 1 tablespoon (small) | 15 g | 27 kcal |
| 1 slice (thin) | 20 g | 36 kcal |
| 1 slice (thick) | 35 g | 63 kcal |
| 3 tablespoon (large) | 45 g | 81 kcal |
| 1 piece (medium) | 50 g | 90 kcal |
| 100 g | 100 g | 180 kcal |
| 1 cup (whole) | 120 g | 216 kcal |
Calculated from 180 calories per 100 g.
Torku spreadable curd is a soft, mildly salty curd cheese that can be eaten without cooking. Spread it on bread or crackers, add it to a sandwich, or serve it alongside vegetables for a quick snack.
Yes, Torku spreadable curd can replace cream cheese in some spreads and savoury fillings. Its curd-cheese flavour and texture are different, though, so it may not give cheesecakes or frosting the same creamy, tangy result.
Torku spreadable curd is a Turkish lor-style curd cheese, while ricotta is a distinct Italian whey cheese. Both can be soft, but their flavour, moisture, and texture vary, so they are not always interchangeable in recipes.
Yes, Torku spreadable curd can be added to savoury fillings, baked dishes, and sauces. It softens when heated but does not melt into the stretchy texture of mozzarella, so use it for creaminess rather than cheese pull.
Keep Torku spreadable curd refrigerated and close its container after each use. Use a clean utensil, follow any after-opening directions on the package, and discard it if its smell or appearance changes.
Yes, Torku spreadable curd can be frozen, but thawing may make it watery or grainy. It usually works better in cooked fillings or baked dishes after thawing than as a fresh spread.
It can be used in some cheesecake recipes, but Torku spreadable curd may produce a softer or more curdy texture than cream cheese. Choose a recipe designed for fresh curd cheese, or expect the result to differ from a classic cheesecake.
Yes, Torku spreadable curd works well on toast because its soft texture spreads easily. Pair it with sliced tomato, herbs, or cucumber for a savoury topping; add sweet toppings only if they suit its mildly salty taste.
Torku spreadable curd is mildly salty rather than strongly salty. Taste it before adding salt to a filling or recipe, especially when you are also using salted ingredients such as olives or cured meat.
Yes, Torku spreadable curd can work in sweet fillings or desserts that use soft curd cheese. Its mild saltiness may come through, so it is best suited to recipes where that flavour will complement the other ingredients.
Vitamins
B12
0.27µg · 11% DV
B2
0.07mg · 5% DV
Vitamin A
36µg · 4% DV
B5
0.18mg · 4% DV
Minerals
Calcium
96mg · 10% DV
Phosphorus
63mg · 9% DV
Sodium
144mg · 6% DV
Selenium
2.1µg · 4% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in 2 tablespoon (medium) (30 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.
Torku spreadable curd is a soft, mildly salty take on lor, a fresh curd cheese associated with Turkey. Its smooth texture makes it easy to spread, unlike firmer forms of curd cheese.
In Turkey, lor is commonly eaten at breakfast with bread, herbs or vegetables, and is also used in savoury pastries. Try Torku spreadable curd on toast with tomato or cucumber, or add it to a sandwich. It provides 10.5 g of protein per 100 g; a thin layer with plenty of fresh vegetables keeps a serving simple and balanced.
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 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
2.7g
MONOUNSATURATED
1.05g
POLYUNSATURATED
0.09g
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.