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Semi-hard, matured Turkish cheese, rich in protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 slice (medium) of Sarı Kaşar Cheese (25 g) has 88 calories. That works out to 350 calories per 100 g. It contains 0.5 g of carbs, 5.8 g of protein, 6.8 g of fat and 0 g of fiber. Its 175 mg of Calcium covers 18% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 100 g
350
KCAL / 100G
Carbs
2g
· 1% DV
Protein
23g
· 46% DV
Fat
27g
· 35% 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 2% · Protein 27% · Fat 71%
Vitamins
B12
1.5µg · 63% DV
B2
0.4mg · 31% DV
Vitamin A
260µg · 29% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
500mg · 71% DV
Calcium
700mg · 70% DV
Sodium
900mg · 39% DV
Zinc
4mg · 36% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 350 calories in 100 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.
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
17g
MONOUNSATURATED
7g
POLYUNSATURATED
1g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Keep it refrigerated in an airtight container or tightly wrapped to limit drying and exposure to other food odors. Use a clean knife each time to help prevent mold growth.
Yes, but freezing can make it more crumbly and less smooth after thawing. Thawed kaşar is usually best used in toasties, omelets, pasta dishes, or baked recipes.
Very high heat can tighten the cheese proteins and create a rubbery texture. Grate it finely and add it over moderate heat, ideally near the end of cooking.
Yellow kaşar is generally aged longer, giving it a firmer texture and a more pronounced flavor. Fresh kaşar is typically moister, milder, and softer.
Aged cheeses often contain less lactose than milk, but yellow kaşar should not automatically be considered lactose-free. Individual tolerance varies, so people with symptoms should start cautiously or seek professional advice.
Its protein can contribute to a post-workout meal, but it works best as part of a balanced plate rather than on its own. Pair it with a carbohydrate food such as bread, potatoes, fruit, or legumes, plus vegetables.
Eating it at night does not by itself cause weight gain; overall dietary pattern and intake matter more. However, its rich texture may worsen indigestion or reflux for some people when eaten close to bedtime.
It pairs well with tomatoes, peppers, leafy greens, eggs, and whole-grain bread. Combining it with vegetables and whole grains makes the meal more filling and adds fiber that cheese does not provide.
No. A processed classification does not automatically make a food unhealthy, but brands can differ in salt level, additives, and overall ingredient quality. Checking the ingredient list and storage instructions is useful when choosing a product.
People with a milk allergy should avoid it. Those following a sodium-restricted diet or managing kidney disease, high cholesterol, or reflux may need to limit portions or follow individualized medical guidance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.