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High-protein unsweetened dairy food
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
80
KCAL / 100G
Carbs
4g
· 24%
Protein
12g
· 73%
Fat
0.2g
· 3%
Fiber
0g
Vitamins
B2
0.28mg · 22% DV
B12
0.45µg · 19% DV
Biotin
3µg · 10% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
105mg · 15% DV
Calcium
120mg · 12% DV
Iodine
18µg · 12% DV
Zinc
1mg · 9% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.12g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.01g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
Protein quark is usually thicker, milder, and slightly tangy, with a more cheese-like texture than Greek yogurt. Many people prefer it when they want a dense, high-protein dairy option that works in both sweet and savory meals.
It pairs well with oats, chia seeds, nuts, berries, or nut butter for a more satisfying snack or breakfast. For a savory option, herbs, cucumber, garlic, or spices can turn it into a dip or spread.
It is often more convenient after training because it provides protein in an easy-to-eat form. Before exercise, some people do well with it, but those with sensitive digestion may prefer a smaller portion.
It can be a practical evening snack if you want something light but protein-rich. Still, dairy can feel heavy for some people, so comfort and digestion matter more than the clock.
Cooking does not remove the protein, but heat can change the texture and cause curdling if the temperature is too high. It works best in gentle heating or baked recipes where a creamy texture is acceptable.
Yes, but because it is unsweetened and tangy, it usually tastes better with fruit, cinnamon, vanilla, or cocoa. It is commonly used in lighter cheesecakes, parfaits, and blended dessert bowls.
Keep it refrigerated and follow the use-by guidance on the package once opened. Using a clean spoon and resealing it well helps preserve freshness and reduces contamination.
Yes, but freezing often changes the texture, making it grainier or more watery after thawing. It is usually better frozen for smoothies or cooked recipes than for eating plain.
Yes, because it is a dairy product and may trigger bloating, gas, or discomfort in sensitive individuals. Tolerance varies, so trying a small amount first is the safest approach.
No. Processed simply means it has been made from milk through manufacturing steps, and what matters more is the ingredient list, added sugars, and how it fits into your overall diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.