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Probiotic dairy drink, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Icim kefir (200 g) has 104 calories. That works out to 52 calories per 100 g. It contains 10.4 g of carbs, 6.4 g of protein, 3 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 33% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
104
KCAL / 200G
Carbs
10.4g
· 4% DV
Protein
6.4g
· 13% DV
Fat
3g
· 4% 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 44% · Protein 27% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 104 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 2 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 10.4 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 6.4 g | 13% |
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 | 104 kcal |
| 100 g | 100 g | 52 kcal |
| 1 cup (small) | 100 g | 52 kcal |
| 1 serving (medium) | 150 g | 78 kcal |
| 1 cup (large) | 250 g | 130 kcal |
| 1 bottle (small) | 250 g | 130 kcal |
| 1 serving (large) | 300 g | 156 kcal |
| 1 pack (medium) | 330 g | 172 kcal |
| 1 bottle (large) | 500 g | 260 kcal |
| 1 pack (jumbo) | 1000 g | 520 kcal |
Calculated from 52 calories per 100 g.
Icim kefir is a fermented milk drink with a smooth, pourable texture and a tangy taste. It is made by fermenting milk with kefir cultures and is usually served chilled.
Yes, Icim kefir is made with kefir cultures and can contain live microorganisms. The exact cultures and their amounts can vary, so it should not be treated as a probiotic supplement with a guaranteed dose.
No, Icim kefir is a drinkable fermented milk product, while yogurt is usually thicker and made with different starter cultures. Kefir typically has a thinner texture and a distinct, tangier flavor.
Icim kefir is not an alcoholic drink. Fermentation can create trace amounts of alcohol, as it can in other fermented foods, but commercial kefir is sold as a non-alcoholic dairy drink.
Yes, you can freeze Icim kefir, but thawing may make it separate or turn grainy. Stir it well after thawing and use it in a smoothie or cooking rather than expecting its original texture.
Yes, Icim kefir needs refrigeration because it is a perishable dairy drink. Keep it chilled, return it to the refrigerator after pouring, and do not leave the opened bottle at room temperature.
Yes, Icim kefir can often replace buttermilk in pancakes, marinades, and other recipes. Its tang and liquid consistency are similar, though you may need to adjust the amount slightly for the recipe.
No, do not assume Icim kefir is lactose-free. Fermentation may reduce some lactose, but regular kefir can still contain enough to bother someone with lactose intolerance.
Yes, Icim kefir can be heated in a recipe, but high heat can reduce its live cultures and may cause it to separate. For a smooth result, stir it into warm food near the end of cooking.
A slight fizz in Icim kefir can come from fermentation, which produces a little gas. Strong unexpected pressure, a swollen bottle, or an unusual smell can indicate spoilage; do not drink it then.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
B5
0.72mg · 14% DV
Biotin
3µg · 10% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
26µg · 17% DV
Selenium
5µg · 9% DV
Potassium ⭐
300mg · 9% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 104 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.
Icim kefir is a ready-to-drink fermented milk product made with kefir cultures. Kefir is traditionally associated with the Caucasus and is now enjoyed in many countries; this packaged version offers a convenient way to have it without making a batch at home.
It has a gently tangy, refreshing taste and a smooth, pourable texture, usually served chilled. Drink it with breakfast or as a snack, or blend it with fruit and oats for a more filling option. Kefir provides protein and calcium, and its fermented character makes it a distinctive alternative to ordinary milk. Keep it simple as a light drink, or pair it with fruit when you want something more substantial.
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.
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
2g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.