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Unsalted cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Yağdaş unsalted cheese (30 g) has 84 calories. That works out to 280 calories per 100 g. It contains 0.9 g of carbs, 5.4 g of protein, 6.6 g of fat and 0 g of fiber. Its 156 mg of Calcium covers 16% of the Daily Value. Its glycemic index is 27 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
84
KCAL / 30G
Carbs
0.9g
· 0% DV
Protein
5.4g
· 11% DV
Fat
6.6g
· 8% 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 4% · Protein 26% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 4.2 g | 21% |
| Trans fat | 0.18 g | |
| Sodium | 20 mg | 1% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.4 g | 11% |
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) | 30 g | 84 kcal |
| 1 slice (thin) | 20 g | 56 kcal |
| 1 slice (thick) | 45 g | 126 kcal |
| 1 serving (small) | 50 g | 140 kcal |
| 1 piece (small) | 60 g | 168 kcal |
| 1 piece (medium) | 90 g | 252 kcal |
| 100 g | 100 g | 280 kcal |
| 1 serving (medium) | 100 g | 280 kcal |
| 1 piece (large) | 150 g | 420 kcal |
Calculated from 280 calories per 100 g.
Yağdaş unsalted cheese is cheese made without added salt. The name alone does not establish its exact production method or texture, so follow the package directions when choosing how to serve or cook it.
Yes, Yağdaş unsalted cheese can replace salted cheese in many recipes, but the result will taste less salty. Taste the dish before adding salt, especially if it also includes salty ingredients.
Yes, Yağdaş unsalted cheese works in sandwiches. Pair it with vegetables, herbs, or a flavorful spread, and taste the filling before seasoning; salty additions can quickly change the balance.
Yes, you can bake Yağdaş unsalted cheese in dishes such as savory pastries or casseroles. Its exact melting and browning behavior can vary, so try it in a small portion of the recipe if texture matters.
Season Yağdaş unsalted cheese with herbs, pepper, or other ingredients that suit the dish. Taste it first, then add salt only if needed; olives, sauces, and cured ingredients can already contribute plenty of salt.
Its melting quality is not guaranteed by the word “unsalted.” Yağdaş unsalted cheese may soften without becoming smooth, so test a small amount before relying on it for a sauce or a stretchy topping.
Keep Yağdaş unsalted cheese covered in the refrigerator after opening. Follow the package’s storage instructions and use it within the stated period; leaving cheese exposed can dry it out and affect its quality.
Yes, Yağdaş unsalted cheese can be frozen, though freezing may change its texture and make it more crumbly after thawing. It is usually easier to use thawed cheese in cooked dishes than to serve it in slices.
No. “Unsalted” means salt has not been added; it does not mean the cheese contains no sodium. The actual amount can vary, so check the product’s nutrition information if you need to track sodium.
Often, but Yağdaş unsalted cheese is not automatically sodium-free, and individual sodium limits differ. If you have been given a specific sodium restriction for high blood pressure, ask your clinician or dietitian whether this product fits it.
Vitamins
B12
0.33µg · 14% DV
B2
0.1mg · 8% DV
Vitamin A
66µg · 7% DV
Biotin
0.9µg · 3% DV
Minerals
Calcium
156mg · 16% DV
Phosphorus
108mg · 15% DV
Zinc
0.78mg · 7% DV
Selenium
3.6µg · 7% DV
Sodium
20mg · 1% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 1 slice (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.
Yağdaş unsalted cheese is a mild cheese made from coagulated milk without added salt. Its flavour is gentle and milky; the texture can range from soft to sliceable depending on how it is made. In Turkey, it may be served at breakfast with bread and fresh vegetables, or crumbled into pastries and savoury bakes. Elsewhere, try it on toast, in an omelette or alongside herbs and sliced tomatoes. Its 18 g of protein per 100 g makes it a satisfying choice, while the lack of salt leaves room to season a dish yourself. Pair it with olives or other savoury foods for contrast, or add fresh herbs and vegetables for a lighter plate.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
1.8g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.