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Traditional fermented beverage, low calorie, probiotic source
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Churchile (200 g) has 36 calories. That works out to 18 calories per 100 g. It contains 7.6 g of carbs, 0.4 g of protein, 0 g of fat and 0.2 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
36
KCAL / 200G
Carbs
7.6g
· 3% DV
Protein
0.4g
· 1% DV
Fat
0g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 95% · Protein 5% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 20 mg | 1% |
| Total carbohydrate | 7.6 g | 3% |
| Fiber | 0.2 g | 1% |
| Protein | 0.4 g | 1% |
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 | 36 kcal |
| 1 cup (extra small) | 50 g | 9 kcal |
| 100 g | 100 g | 18 kcal |
| 1 cup (small) | 100 g | 18 kcal |
| 1 serving (medium) | 250 g | 45 kcal |
| 1 cup (large) | 300 g | 54 kcal |
| 1 bottle (medium) | 330 g | 59 kcal |
| 1 pack (large) | 400 g | 72 kcal |
| 1 bottle (large) | 500 g | 90 kcal |
Calculated from 18 calories per 100 g.
Churchile is a traditional fermented beverage. Its precise ingredients can vary by recipe, while fermentation gives it a characteristic tangy flavor. It is commonly described as a low-calorie drink and a source of probiotic microorganisms.
Churchile is made by fermenting ingredients used in its traditional recipe. Methods and fermentation time can differ, so follow a reliable recipe and use clean equipment; poor hygiene can make a homemade fermented drink unsafe.
Churchile may contain live microorganisms when it is traditionally fermented and not subsequently pasteurized. The cultures present depend on how it was made and stored, so fermentation alone does not guarantee that every bottle contains live probiotics.
Churchile typically tastes tangy and refreshing, with the exact flavor shaped by its ingredients and fermentation. A longer or different fermentation can make one version noticeably sharper than another.
Churchile is generally made and served as a non-alcoholic beverage. Fermentation can produce small amounts of alcohol, however, and the amount varies with the recipe and process; people avoiding alcohol completely should check with the maker.
Yes, Churchile can be made at home using a reliable fermentation recipe. Keep utensils and containers clean, follow the recipe's timing, and discard the batch if you see mold or notice an unpleasant, unusual smell.
Churchile is usually served chilled and can be enjoyed on its own or alongside a meal. The best serving style depends on the regional recipe; some versions may be more tart or fizzy than others.
Keep opened Churchile refrigerated in a tightly closed container. Its usable storage time depends on whether it is homemade, pasteurized, or commercially bottled, so follow the maker's storage instructions and discard it if its smell or appearance changes.
Many people can include Churchile in their usual routine, but daily intake is not necessary to obtain probiotics. Fermented drinks can cause digestive discomfort for some people, so start with a small serving if you have not tried it before.
Yes, refrigerate Churchile after opening, and keep it chilled if the package or recipe instructs you to do so. Warm storage can change its flavor and fermentation, particularly in an unpasteurized drink.
Vitamins
B1
0.02mg · 2% DV
B2
0.02mg · 2% DV
B6
0.02mg · 1% DV
Vitamin C
1mg · 1% DV
Minerals
Copper
0.02mg · 2% DV
Calcium
12mg · 1% DV
Iron
0.2mg · 1% DV
Magnesium
4mg · 1% DV
Potassium ⭐
30mg · 1% DV
Sodium
20mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 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.
Churchile is a traditional fermented drink associated with Georgian food culture. Recipes and ingredients can vary by region, so its precise flavour and character may differ from one version to another. Fermentation gives it a refreshing, often gently tangy profile.
It is usually served chilled, either with a meal or as a cooling drink. Outside Georgia, it can be enjoyed much like other lightly tart fermented drinks, alongside savoury food. Churchile is low in calories, with 18 kcal per 100 g, and its fermented character is part of its appeal. Serve it on its own or with a light meal when you want a less sweet drink.
Medium
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.
No known major allergens
Vegan
✓ 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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.