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Provides probiotics, protein, and calcium, with beta-carotene from carrot.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Carrot kefir (240 g) has 139 calories. That works out to 58 calories per 100 g. It contains 13.9 g of carbs, 8.2 g of protein, 5.5 g of fat and 1.4 g of fiber. Its 432 µg of Vitamin A covers 48% of the Daily Value. Its glycemic index is 34 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
139
KCAL / 240G
Carbs
13.9g
· 5% DV
Protein
8.2g
· 16% DV
Fat
5.5g
· 7% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 24% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 139 kcal | |
| Total fat | 5.5 g | 7% |
| Saturated fat | 3.48 g | 17% |
| Trans fat | 0.19 g | |
| Sodium | 101 mg | 4% |
| Total carbohydrate | 13.9 g | 5% |
| Fiber | 1.4 g | 5% |
| Protein | 8.2 g | 16% |
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) | 240 g | 139 kcal |
| 1 teaspoon (mini) | 5 g | 3 kcal |
| 1 tablespoon (small) | 15 g | 9 kcal |
| 100 g | 100 g | 58 kcal |
| ½ cup (half) | 120 g | 70 kcal |
| 1 bottle (small) | 250 g | 145 kcal |
| 1.5 cup (large) | 360 g | 209 kcal |
| 1 bottle (large) | 500 g | 290 kcal |
Calculated from 58 calories per 100 g.
Carrot kefir is kefir combined with carrot, usually by mixing grated, puréed, or juiced carrot into a kefir drink. Recipes vary, so the name does not refer to one fixed traditional preparation.
You can make carrot kefir by blending or stirring carrot into ready-made kefir. Start with finely grated carrot or a little carrot purée, then adjust the texture; the mixture does not need to be fermented again.
Yes, carrot kefir can be made with carrot juice instead of grated carrot. Juice gives a smoother drink, while grated carrot or purée adds more texture; mix it into chilled kefir just before serving.
Carrot kefir tastes mildly sweet and tangy, with the sourness of kefir balancing the carrot. Its flavor varies with the kefir and the amount of carrot, and added honey or sugar is optional.
Carrot kefir can contain live kefir cultures when it is made with kefir that has live cultures and the drink is not heat-treated. Heating it can reduce the number of living microorganisms.
Carrot kefir may separate as carrot particles settle and the kefir’s liquid and thicker portions pull apart. Stir or shake it before drinking; discard it if it develops mold or an unusual spoiled smell.
You can warm carrot kefir, but avoid boiling it if you want to preserve more of its live cultures. Heating also changes the drink’s texture, so it is usually served chilled or at room temperature.
Keep carrot kefir covered and refrigerated, and drink it while the kefir used to make it is still within its date. Once carrot is mixed in, freshness can vary, so prepare only what you can use promptly.
Yes, carrot kefir can be blended into a smoothie or used as the base for a tangy dressing. For a dressing, combine it with herbs and seasoning; avoid heating the mixture if retaining live cultures matters to you.
Carrot kefir can be drunk before bed, but it has no special sleep-promoting effect. Its tangy dairy taste or the need to digest it may bother some people at night, so choose a time that feels comfortable.
Vitamins
Vitamin A
432µg · 48% DV
B12
0.84µg · 35% DV
B2
0.41mg · 32% DV
B5
0.82mg · 16% DV
Minerals
Phosphorus
228mg · 33% DV
Calcium
300mg · 30% DV
Potassium ⭐
444mg · 13% DV
Iodine
19µg · 13% DV
Sodium
101mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 139 calories in 1 cup (medium) (240 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.
Carrot kefir is a cultured milk drink made by adding carrot to kefir, a fermented beverage with roots in the Caucasus. The carrot may be grated, juiced or blended in, so the drink can range from smooth to slightly textured. It is a variation rather than a traditional kefir flavour, and recipes differ.
Its tangy, lightly fizzy character is balanced by carrot’s mild sweetness and earthy taste. Serve it chilled for breakfast or as a snack; it also works alongside a simple sandwich or savoury meal. It provides protein and calcium, with beta-carotene from the carrot; a 100 g serving has 3.4 g of protein. For a lighter-tasting version, use plain kefir and fresh carrot without adding sugar.
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 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
3.48g
MONOUNSATURATED
1.39g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.