Kvarg: The protein-packed Scandinavian secret to a healthier diet
Kvarg is an excellent addition to any diet, especially for those who want to lose a few pounds. Additionally, it has versatile uses in the kitchen. It can be an ingredient in not only oatmeal or smoothies but also baked goods, which are more delicate and moist thanks to kvarg.
7 August 2024 09:29
Kvarg can be a valuable component of a varied diet. It contains a lot of protein, calcium, and vitamins while having minimal fat content. Because of this, it is recommended for both athletes and those who are mindful of their figure.
Skyr and kvarg – what’s the difference?
Skyr is an Icelandic yogurt. It has a thick consistency is made from skimmed milk using lactic acid bacteria.
Kvarg, conversely, is a Scandinavian curd cheese that, like Skyr, is made from skimmed milk and fermentation bacteria. Its creamy and thick consistency is similar to Greek yogurt. Kvarg is similar to Skyr, but it’s made with a different bacterial culture, which makes it taste slightly different and less sour. Additionally, kvarg is firmer due to a higher dry matter content.
Why eat kvarg?
Kvarg is becoming increasingly popular due to its nutritional value. It is rich in protein—100 grams of vary contains about 12 grams of protein, which is a significant part of the daily requirement. Protein is crucial for muscle recovery and building. Additionally, it may aid in weight loss by improving post-meal satiety and appetite control. It also helps prevent muscle mass loss during prolonged weight loss.
Additionally, protein contributes to the thermogenesis process, which generates heat and helps burn calories even at rest. Calcium in kvarg is essential for bone and teeth health and supports muscle and nerve functions. Kvarg also provides vitamin A, essential for eye health, and B vitamins, which support the nervous system. Moreover, natural kvarg is low-calorie and fat-free, making it ideal for low-fat diets.
How to eat kvarg? Culinary uses of kvarg
Kvarg is a versatile culinary product. It can be added to bread and desserts and used as an ingredient in cakes and rolls, such as Swedish saffron buns—lussebullar. Adding vary to the dough can result in lighter, moister baked goods that hold together better. Bread with vary is considered healthier and stays fresh longer.
Kvarg can be a valuable addition to breakfast cereals or grain-based breakfasts. You can create a filling and nutritious smoothie with it. Kvarg is also worth eating as a snack, e.g., adding fruits and nuts.
