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High-protein, low-fat fresh cheese rich in calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yaman Mersinli Quark (200 g) has 140 calories. That works out to 70 calories per 100 g. It contains 7.6 g of carbs, 25 g of protein, 1 g of fat and 0 g of fiber. Its 32 µg of Biotin covers 107% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
140
KCAL / 200G
Carbs
7.6g
· 3% DV
Protein
25g
· 50% DV
Fat
1g
· 1% 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 22% · Protein 72% · Fat 6%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 25 g | 50% |
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) | 200 g | 140 kcal |
| 1 tablespoon (extra small) | 15 g | 11 kcal |
| 2 tablespoon (small) | 30 g | 21 kcal |
| 1 piece (mini) | 50 g | 35 kcal |
| 100 g | 100 g | 70 kcal |
| ½ cup (small) | 100 g | 70 kcal |
| 1 piece (medium) | 100 g | 70 kcal |
| 1 serving (medium) | 150 g | 105 kcal |
| 1 pack (large) | 250 g | 175 kcal |
| 1 cup (large) | 250 g | 175 kcal |
Calculated from 70 calories per 100 g.
Yaman Mersinli Quark is a fresh, soft cheese in the quark style. Quark is generally made by culturing milk and draining it, giving it a mild, creamy texture rather than the firm, aged texture of many cheeses.
Yaman Mersinli Quark is a fresh cheese, while Greek yogurt is strained cultured yogurt. They can both be thick and tangy, but quark usually has a smoother, less yogurt-like character and works well in both sweet and savory cheese-based recipes.
Yes, Yaman Mersinli Quark can replace cottage cheese when you want a smoother filling or spread. Cottage cheese is typically curdy and lumpy, so the swap changes the texture; blend or loosen the quark if a recipe relies on cottage cheese curds.
Yaman Mersinli Quark works in dips, sandwich spreads, stuffed pasta fillings, and creamy sauces. Mix it with herbs and garlic for a savory dip, or stir it into a sauce off the heat to avoid exposing it to a hard boil.
Yes, Yaman Mersinli Quark can be used in cheesecakes, pancakes, and other baked goods. Its moisture and texture can differ from cream cheese, so a recipe may turn out softer; draining it first can help when a firm filling matters.
Yaman Mersinli Quark usually has a mild, slightly tangy taste rather than the sharp sourness of some fermented dairy foods. Its flavor is fairly neutral, so fruit and sweet toppings work well, as do herbs, pepper, and other savory additions.
Keep Yaman Mersinli Quark covered in the refrigerator and follow the package's after-opening instructions and use-by date. Use a clean utensil each time, and discard it if its smell, color, or texture changes noticeably.
Yes, Yaman Mersinli Quark can be frozen, but thawing may make it watery or grainy. It is usually better suited to cooked dishes or baking after thawing than to eating plain; stir it well once defrosted.
Yes, Yaman Mersinli Quark can be a convenient post-workout food because it provides protein in a soft, ready-to-eat form. Pair it with fruit or another carbohydrate source if you also want a more substantial recovery snack.
No, Yaman Mersinli Quark and fromage frais are related fresh dairy products, but the names are not interchangeable in every country. Their texture and production can vary, so use quark when a recipe specifically calls for it, especially if the texture is important.
Vitamins
Biotin
32µg · 107% DV
B12
1.8µg · 75% DV
B5
1.8mg · 36% DV
B2
0.36mg · 28% DV
Minerals
Phosphorus
180mg · 26% DV
Selenium
12µg · 22% DV
Calcium
180mg · 18% DV
Zinc
1.6mg · 15% DV
Potassium ⭐
220mg · 6% DV
Sodium
90mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 cup (medium) (200 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.
Yaman Mersinli Quark is a soft, fresh cheese made from milk and eaten without a lengthy ageing period. It has a smooth, spoonable texture and a mild, slightly tangy flavour. Quark is familiar in parts of Europe, while elsewhere it can be used much like thick yoghurt or a mild fresh cheese: spread it on toast, serve it with fruit, or stir it into dips and baking. With 12.5 g of protein and 0.5 g of fat per 100 g, it is a notably lean, protein-rich choice. Pair it with herbs and vegetables for a savoury snack, or with fruit for a simple breakfast.
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 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
0.6g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.