TypeBase Blood Type Diet Values: quark cheese
TYPEBASE4 INDEX >> DAIRY >>
QUARK CHEESE
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General Description:
A soft, unripened cheese with the texture and flavor of sour cream, Quark comes in two versions - lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces. |
NUTRIENT NOTES:
Serving Size Analyzed: 1 oz
 < (75)
GRAPH 1 (ABOVE). Total Calories (75) as part of a 2200 calorie daily dietary intake. |
| Protein (5.1856 grams per 1 oz
) | | Fat (5.9024 grams per 1 oz
) | | Carbohydrate (0.2492 grams per 1 oz
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.14 grams per 1 oz
) | | Monounsatured (1.344 grams per 1 oz
) | | Saturated (4.0796 grams per 1 oz
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 oz
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 NEUTRAL
Non Secretor:
NEUTRAL
TYPE B:
Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE AB:
Secretor:
NEUTRAL
Non Secretor:
NEUTRAL
TYPE O:
Secretor:
 AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
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SPECIAL NOTE:
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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Program and data copyright 1997-2011 Peter D'Adamo. |
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