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High-protein fermented milk drink
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of High-protein kefir (240 g) has 144 calories. That works out to 60 calories per 100 g. It contains 12 g of carbs, 16 g of protein, 4.8 g of fat and 0 g of fiber. Its 324 mg of Phosphorus covers 46% of the Daily Value. Its glycemic index is 34 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
144
KCAL / 240G
Carbs
12g
· 4% DV
Protein
16g
· 32% DV
Fat
4.8g
· 6% 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 31% · Protein 41% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 3.12 g | 16% |
| Trans fat | 0.19 g | |
| Sodium | 132 mg | 6% |
| Total carbohydrate | 12 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 16 g | 32% |
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 | 144 kcal |
| 1 ounce (mini) | 30 g | 18 kcal |
| 100 g | 100 g | 60 kcal |
| 1 cup (small) | 120 g | 72 kcal |
| 1 serving (medium) | 180 g | 108 kcal |
| 1 pack (small) | 200 g | 120 kcal |
| 1 bottle (small) | 250 g | 150 kcal |
| 1 bottle (medium) | 330 g | 198 kcal |
| 1 cup (large) | 360 g | 216 kcal |
Calculated from 60 calories per 100 g.
High-protein kefir is made by concentrating the milk, using milk with more protein, or adding milk protein before fermentation. The method varies by product, so its thickness and taste can differ from regular kefir.
It can be, but the comparison depends on the specific products and serving sizes. High-protein kefir is drinkable and fermented, while Greek yogurt is spoonable; compare their nutrition information rather than assuming one always has more protein.
High-protein kefir may contain live cultures because it is fermented, but not every product guarantees live microorganisms at the time you drink it. Heat treatment after fermentation can reduce or eliminate them.
Some people with lactose intolerance tolerate kefir, but high-protein kefir is not automatically lactose-free. Fermentation can reduce some lactose, while the remaining amount and individual tolerance vary; lactose-free versions are a separate option.
Yes, high-protein kefir can be a convenient post-workout snack because it supplies protein in a drinkable form. Pair it with fruit or oats if you also want carbohydrates after a longer or more demanding session.
Yes, high-protein kefir works well as the liquid base for a smoothie. Blend it with fruit and other ingredients, and add it gradually if you prefer a thinner drink; avoid prolonged heating if you want to retain live cultures.
Yes, you can use high-protein kefir instead of milk in overnight oats. Stir it with the oats and refrigerate overnight; the mixture may become tangier and thicker than oats made with milk.
High-protein kefir can make a snack or meal more filling, which may help some people manage appetite. It does not cause weight loss by itself, and sweetened varieties can add substantial sugar to the meal.
Keep opened high-protein kefir refrigerated with the lid closed and follow the product’s storage and use-by instructions. Discard it if its smell, appearance, or texture changes unusually; do not leave it at room temperature for long.
Yes, high-protein kefir can be frozen, but thawing may separate it or make the texture grainy. Stir or blend it after thawing, and use it in smoothies if the texture is no longer pleasant to drink plain.
Vitamins
B12
1.08µg · 45% DV
B2
0.46mg · 35% DV
B5
0.84mg · 17% DV
Biotin
4.8µg · 16% DV
Minerals
Phosphorus
324mg · 46% DV
Calcium
432mg · 43% DV
Iodine
34µg · 23% DV
Potassium ⭐
528mg · 16% DV
Sodium
132mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 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.
High-protein kefir is a fermented milk drink made with kefir cultures, with more protein than conventional kefir. Kefir is traditionally associated with the Caucasus, and today it is sold in many countries as a ready-to-drink dairy option. Its texture is creamy, often thicker than milk, and its flavour is pleasantly tangy. Drink it chilled at breakfast or as a snack, or blend it with fruit and oats for a simple smoothie. It provides protein alongside milk’s natural carbohydrates; choose a plain version if you want to keep the drink less sweet, and add fresh fruit to suit your taste.
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
3.12g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.