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Contains probiotic cultures with blackberry flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
65
KCAL / 100G
Carbs
10.1g
· 61%
Protein
3.1g
· 19%
Fat
1.5g
· 20%
Fiber
0.2g
Vitamins
B12
0.4µg · 17% DV
B2
0.17mg · 13% DV
B5
0.35mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Blackberry Probiotic Kefir contains 65 calories per 100 g.
It provides 3.1 g of protein per 100 g. This can make a small contribution toward daily protein intake.
Blackberry Probiotic Kefir contains 10.1 g of carbohydrates per 100 g.
Yes. Its glycemic index is 35, which is in the low-GI range.
It can fit into a diet depending on portion size, with 65 calories per 100 g. Those monitoring carbohydrates should account for its 10.1 g of carbs per 100 g.
No. It contains 1.5 g of fat per 100 g, which is lower than its carbohydrate content.
Yes, but only a small amount: 0.2 g of fiber per 100 g.
Yes, it is suitable for a gluten-free diet. However, it contains dairy and is not suitable for people with a dairy allergy.
Yes, it is compatible with vegetarian diets. It also fits omnivore, pescatarian, Mediterranean, and flexitarian eating patterns.
Yes, Blackberry Probiotic Kefir is classified as a processed dairy product. Per 100 g, it provides 65 calories, 3.1 g protein, 10.1 g carbohydrates, and 1.5 g fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.