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Live probiotic, fermented dairy, Barska brand
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Barska kefir (200 g) has 106 calories. That works out to 53 calories per 100 g. It contains 9.4 g of carbs, 6.6 g of protein, 4 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
106
KCAL / 200G
Carbs
9.4g
· 3% DV
Protein
6.6g
· 13% DV
Fat
4g
· 5% 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 38% · Protein 26% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.06 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.6 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 106 kcal |
| 100 g | 100 g | 53 kcal |
| 1 cup (small) | 120 g | 64 kcal |
| 1 serving (small) | 150 g | 80 kcal |
| 1 cup (large) | 250 g | 133 kcal |
| 1 serving (large) | 250 g | 133 kcal |
| 1 bottle (medium) | 330 g | 175 kcal |
| 1 bottle (large) | 500 g | 265 kcal |
| 1 pack (jumbo) | 1000 g | 530 kcal |
Calculated from 53 calories per 100 g.
Barska kefir is a minimally processed fermented dairy drink made with live probiotic cultures. Fermentation gives it a tangy taste and a pourable texture; it is not the same as plain milk.
Yes, Barska kefir is described as a live-probiotic fermented dairy product. Live cultures can be affected by heat, so avoid boiling it if you want to preserve their viability.
Neither Barska kefir nor yogurt is automatically healthier for everyone. Kefir uses different cultures and is usually thinner and tangier, while yogurt is thicker; choose the one you enjoy and tolerate.
Some people with lactose intolerance tolerate Barska kefir better than milk because fermentation reduces some lactose. It is not lactose-free, though, so it may still trigger symptoms.
Barska kefir’s live cultures may support a healthy gut microbiome. It is a food, not a treatment for digestive conditions, and it may not suit everyone who experiences symptoms after dairy.
There is no proven best time to drink Barska kefir. Have it with a meal or as a snack when it suits your routine; drinking it at night or on an empty stomach is not necessary.
Yes, you can freeze Barska kefir, but thawing may make it separate or turn grainy. Stir it well after thawing and use it in a smoothie or cooking if the texture is no longer pleasant to drink.
Yes, Barska kefir can usually replace buttermilk in pancakes, marinades, and dressings because both are tangy fermented dairy products. Its texture may be thinner, so adjust the amount if a recipe needs a thicker mixture.
Barska kefir is generally suitable during pregnancy if it is made from pasteurized milk and kept refrigerated. Check the package for pasteurization information; ask your healthcare professional if your pregnancy requires specific food-safety precautions.
Barska kefir may work as a filling snack because it provides protein, but it does not cause weight loss by itself. It is most useful when it replaces a less filling snack rather than being added on top of your usual intake.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
Biotin
7µg · 23% DV
B5
0.8mg · 16% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
32µg · 21% DV
Zinc
1mg · 9% DV
Potassium ⭐
300mg · 9% DV
Sodium
100mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 calories in 1 cup (medium) (200 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.
Barska kefir is a ready-to-drink fermented milk product made with kefir cultures. Kefir is traditionally associated with the Caucasus; Barska kefir is the brand’s take on this tangy dairy drink.
It has a pourable, yogurt-like texture and a gently sour taste. Serve it chilled at breakfast or as a snack, drink it on its own, or blend it with fruit. Its fermented dairy base provides protein, making it an easy option when you want something more substantial than a drink of water. Pair it with fruit or oats for a simple breakfast, or choose the plain version and keep additions light if you prefer a less sweet option.
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.
NOVA 2
Minimally 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
2.4g
MONOUNSATURATED
1g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.