Dairy
Light fresh cheese (quark)
Nutrition facts
Serving: 1/2 cup (125 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Protein | 15 g | |
| Carbs | 5 g | |
| Fat | 0.6 g | 1 % |
Values per serving, calculated from typical label values: this food has no equivalent in the USDA database.
What the label does not say
- No USDA entry exactly matches light fresh cheese: the figures come from labels and vary from one brand to another. Read the label, especially for fat (“light” does not say how much) and sodium.
- It is a fresh, acid-set, unripened cheese, mostly casein: around 12 g of protein per 100 g. Part of the calcium leaves with the whey during acid curdling: there is less than in a firm cheese, weight for weight.
Preparation
It stands in for cream, sour cream, or ricotta in cold dishes and takes gentle heat (it curdles at high heat). Plain, no added sugar; fruit versions have some.
To mention to a professional
- Milk is a priority allergen in Canada.
- During pregnancy, Health Canada advises fresh and soft cheeses made from pasteurized milk only (Listeria); the mention is on the package.
Sources
- Product labels (nutrition facts of light fresh cheeses)
- USDA FoodData Central, SR Legacy (Cheese, cottage, lowfat, 1% milkfat ; Cheese, cheddar), for comparison
- Fox, Guinee, Cogan and McSweeney, 2017 (Fundamentals of Cheese Science, minerals in acid and rennet curds)
- Health Canada, priority food allergens
- Health Canada, Listeria and cheese during pregnancy
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.