Why kvarg should be your next diet superstar
Kvarg is an excellent addition to any diet, especially for those looking to lose a few pounds. It's also versatile in the kitchen, making it a great ingredient in oatmeal and smoothies and baked goods, which become more delicate and moist thanks to kvarg.
10:01 AM EDT, August 7, 2024
Kvarg is a valuable part of a varied diet. It is high in protein, calcium, and vitamins, all while having minimal to zero fat content. This makes it a great choice for both athletes and those 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, giving it a slightly different, less sour taste. Additionally, kvarg is firmer due to its higher dry matter content.
Why eat kvarg?
Kvarg is becoming increasingly popular due to its nutritional value. It is rich in protein – 3.5 ounces of kvarg contains about 12 grams of protein, a significant part of the daily requirement. Protein is crucial for muscle recovery and building. It may also aid in weight loss by improving post-meal satiety and appetite control. Additionally, it helps prevent muscle mass loss during prolonged weight loss.
Moreover, protein contributes to thermogenesis, a process that generates heat and helps burn calories even at rest. The high calcium content in kvarg is essential for bone and teeth health and supports muscle and nerve functions. Kvarg also provides vitamin A, which is important for eye health, and B vitamins, which support the nervous system. 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 kvarg to dough can produce lighter, moister baked goods that hold together better. Bread with kvarg is considered healthier and stays fresh longer.
Kvarg can be a valuable addition to breakfast cereals or grain-based breakfasts. It can also be used to create a filling and nutritious smoothie. Kvarg is also worth eating as a snack, for example, with fruits and nuts.
