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Soft, salty white cheese made from cow's milk. Source of protein and calcium.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
2.5g
· 4%
Protein
16.5g
· 25%
Fat
21g
· 71%
Fiber
0g
Vitamins
B12
1.1µg · 46% DV
B2
0.35mg · 27% DV
Vitamin A
180µg · 20% DV
B5
0.45mg · 9% DV
Minerals
Phosphorus
350mg · 50% DV
Calcium
480mg · 48% DV
Sodium
900mg · 39% DV
Zinc
2mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
13.5g
MONOUNSATURATED
5.5g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated in a sealed container, preferably covered by its brine if it came in brine. Using a clean utensil each time helps limit spoilage and mould growth.
Yes, but freezing can make it more crumbly and release moisture after thawing. Thawed cheese is usually best used in cooked dishes such as omelettes, pastries, or sauces.
Soaking it briefly in cold water or milk can reduce some surface salt. Check it as it soaks, since leaving it too long can dilute its flavour and soften the texture.
It pairs naturally with tomatoes, cucumber, olives, fresh herbs, and whole-grain bread. Fruit, such as melon, figs, or grapes, also balances its salty, tangy flavour.
Cheese packed in brine may carry excess liquid into the salad, so drain it gently first. Salting the vegetables only just before serving can also reduce water release.
Cooking does not remove the protein, although high heat can make the cheese firmer and drier as moisture is lost. Add it near the end of cooking when you want a softer texture.
They can look and taste similar because both are often brined white cheeses, but feta is traditionally made with specified proportions of sheep's and goat's milk. White cow cheese is made from cow's milk and is often milder and creamier.
Before exercise, it works best alongside a carbohydrate food such as bread, fruit, or oats rather than on its own. After exercise, it can contribute protein as part of a balanced meal with carbohydrates and vegetables.
Eating it at night is not inherently harmful; overall intake and personal digestion matter more. However, salty cheese may increase thirst, and eating close to bedtime can bother people prone to reflux.
People with a milk allergy should avoid it, while those with lactose intolerance should assess their individual tolerance. Anyone advised to limit sodium, including some people with high blood pressure, should check the saltiness of brined varieties.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.