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Probiotic, low-calorie, fermented drink, digestive friendly
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
45
KCAL / 100G
Carbs
6.2g
· 54%
Protein
2.8g
· 24%
Fat
1.1g
· 22%
Fiber
0.2g
Vitamins
B2
0.17mg · 13% DV
B5
0.38mg · 8% DV
B12
0.15µg · 6% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
7µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
0.7g
MONOUNSATURATED
0.3g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
No. The liver and kidneys are primarily responsible for processing and removing waste products; “detox” is usually a product name or marketing term rather than a proven cleansing effect.
You can have it at whatever time fits your routine. If you have a sensitive stomach, drinking it with a meal or as a snack may feel more comfortable than having it on an empty stomach.
It can work as a post-workout snack because it provides fluid and protein. Pair it with fruit, oats, or a whole-grain food if you want a more filling recovery meal.
Kefir is drinkable and uses a different fermentation culture from yogurt. Yogurt may suit spoonable meals, while kefir is especially convenient for drinking or using as a smoothie base.
Keep it refrigerated with the lid tightly closed and follow the use-by guidance on the package. Discard it if it develops an off smell, unusual taste, or clear signs of spoilage.
Yes, but freezing can cause separation and a grainier texture after thawing. Thawed kefir is often best used in smoothies, soups, or sauces rather than consumed plain.
Blend it with cinnamon, unsweetened cocoa, banana, berries, or oats to soften its tang. Ripe fruit is a better everyday choice than sweet syrups or large amounts of added sugar.
Fermentation can reduce some lactose, so some people tolerate kefir better than milk. Tolerance varies, so start with a small amount and seek professional advice if symptoms continue.
No. Kefir contains milk proteins, and fermentation does not make it safe for people with a milk protein allergy.
For most people, ordinary food portions are unlikely to be a concern, but people with suppressed immune systems or those receiving specialist treatment should ask their clinician before regularly consuming fermented foods. Check the label for added herbs, fibers, or supplements, as these may need separate consideration.
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Nutrition data compiled from USDA FoodData Central and scientific sources.