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Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Vegetable Noodles with Tulum Cheese (180 g) has 292 calories. That works out to 162 calories per 100 g. It contains 42.8 g of carbs, 11.7 g of protein, 8.6 g of fat and 3.8 g of fiber. Its 27.4 µg of Selenium covers 50% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
292
KCAL / 180G
Carbs
42.8g
· 16% DV
Protein
11.7g
· 23% DV
Fat
8.6g
· 11% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 16% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 292 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 3.87 g | 19% |
| Trans fat | 0.07 g | |
| Sodium | 558 mg | 24% |
| Total carbohydrate | 42.8 g | 16% |
| Fiber | 3.8 g | 14% |
| Protein | 11.7 g | 23% |
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 cup (medium) | 180 g | 292 kcal |
| 1 ounce (small) | 28.4 g | 46 kcal |
| 100 g | 100 g | 162 kcal |
| 1 cup (small) | 120 g | 194 kcal |
| 1 serving (small) | 150 g | 243 kcal |
| 1 serving (medium) | 220 g | 356 kcal |
| 1.5 cup (large) | 270 g | 437 kcal |
| 1 serving (large) | 320 g | 518 kcal |
Calculated from 162 calories per 100 g.
Vegetable noodles with Tulum cheese is a noodle dish combining vegetables with Tulum, a Turkish cheese traditionally made from sheep’s milk and aged in a skin or container. The cheese gives the noodles a tangy, savory finish.
Cook the noodles until just tender, sauté the vegetables separately, then combine them. Add crumbled Tulum cheese after taking the pan off the heat so it softens without disappearing into the dish.
Bell peppers, zucchini, mushrooms, spinach, and carrots can all work in vegetable noodles with Tulum cheese. Cut the vegetables to similar sizes, but cook firm ones first and add delicate greens near the end.
Yes, Tulum cheese can be quite salty, and its saltiness varies by style and producer. Season the vegetables and noodles lightly at first, then taste the finished dish before adding more salt.
Yes. Remove the pan from the heat before folding crumbled Tulum into vegetable noodles, and stir gently. This keeps the cheese in soft, distinct pieces instead of letting it melt completely into the noodles.
A crisp green salad or plain yogurt pairs well with vegetable noodles with Tulum cheese. Both add freshness to the savory dish; choose a lightly dressed side rather than another salty or heavy accompaniment.
Yes, you can make vegetable noodles with Tulum cheese at home using noodles, vegetables, and crumbled cheese. The version listed on this page is classified as processed; a homemade version’s processing level depends on the noodles and ingredients used.
Refrigerate leftover vegetable noodles with Tulum cheese in a covered container once they have cooled. Reheat them thoroughly before eating, and discard them if their smell or appearance has changed.
Reheat vegetable noodles with Tulum cheese in a pan over low heat with a small splash of water, stirring gently. If adding extra cheese, stir it in after the noodles are hot.
Yes, another crumbly, tangy cheese can stand in for Tulum in vegetable noodles, though the flavor will change. Choose a cheese that holds some texture when stirred in, and taste before seasoning because salt levels differ.
Vitamins
B2
0.29mg · 22% DV
Biotin
5.58µg · 19% DV
Vitamin K
22.32µg · 19% DV
B1
0.22mg · 18% DV
Minerals
Selenium
27µg · 49% DV
Phosphorus
238mg · 34% DV
Manganese
0.61mg · 27% DV
Sodium
558mg · 24% DV
Potassium ⭐
295mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 292 calories in 1 cup (medium) (180 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.
Vegetable Noodles with Tulum Cheese brings Turkish erişte—often homemade egg noodles—together with vegetables and crumbled tulum, a tangy, traditionally aged Turkish cheese. The noodles are cooked until tender, while the cheese adds a salty, savoury finish.
It is usually served warm as a simple lunch or dinner, either on its own or alongside yoghurt, cacık or a crisp salad. The soft noodles contrast nicely with vegetables that still have a little bite, and the cheese gives the dish plenty of character. It contributes protein and calcium, with 6.5 g of protein per 100 g. For a lighter serving, use a little less oil and cheese and add extra 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
— 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
3.87g
MONOUNSATURATED
2.38g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.