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Probiotic, plain kefir, fermented dairy
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Icim Probiotic Kefir (Plain) (200 g) has 106 calories. That works out to 53 calories per 100 g. It contains 9.4 g of carbs, 6.6 g of protein, 4 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
106
KCAL / 200G
Carbs
9.4g
· 3% DV
Protein
6.6g
· 13% DV
Fat
4g
· 5% 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 38% · Protein 26% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 106 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.4 g | 12% |
| Trans fat | 0.08 g | |
| Sodium | 100 mg | 4% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.6 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 | 106 kcal |
| 1 tablespoon (medium) | 15 g | 8 kcal |
| 100 g | 100 g | 53 kcal |
| 1 cup (small) | 100 g | 53 kcal |
| 1 cup (large) | 250 g | 133 kcal |
| 1 bottle (medium) | 250 g | 133 kcal |
| 1 bottle (large) | 500 g | 265 kcal |
| 1 pack (jumbo) | 1000 g | 530 kcal |
Calculated from 53 calories per 100 g.
Icim Probiotic Kefir (Plain) tastes tangy and mildly tart, with a drinkable, yogurt-like texture. Because it is plain, it does not have the fruit or dessert flavor of sweetened kefir varieties.
Icim Probiotic Kefir (Plain) is fermented with kefir cultures, while yogurt is made with yogurt cultures. Kefir is usually thinner and more tart, and its fermentation involves a different mix of microorganisms.
Yes, Icim Probiotic Kefir (Plain) is a fermented kefir product and can contain live cultures. The exact strains and amounts are product-specific, so use the package information rather than assuming a particular culture count.
Yes. Keep Icim Probiotic Kefir (Plain) refrigerated and return it to the fridge promptly after pouring. Leaving it out for an extended period can compromise its quality and safe storage.
Yes, Icim Probiotic Kefir (Plain) can be frozen, but its texture may separate or become grainy after thawing. Stir it well and use it in a smoothie or cooking rather than expecting its original texture.
Yes. You can use Icim Probiotic Kefir (Plain) in marinades, dressings, or batters. High heat can reduce live cultures, so add it after cooking if preserving those cultures is important to you.
Not always. Fermentation reduces some of the lactose in kefir, but Icim Probiotic Kefir (Plain) is not lactose-free, and tolerance varies. Anyone who reacts to dairy may need to avoid it or try only a small amount.
Keep Icim Probiotic Kefir (Plain) sealed in the refrigerator and use it within the after-opening period stated on its package. The printed use-by date does not necessarily mean it stays fresh that long once opened.
Yes, gently shake Icim Probiotic Kefir (Plain) if it has separated. A little separation can happen in fermented dairy; discard it if you notice mold, an unusual foul smell, or a swollen container.
Yes. Icim Probiotic Kefir (Plain) can stand in for buttermilk in many pancakes, muffins, and marinades because it is tangy and pourable. Its thickness may differ, so adjust the liquid in a recipe if needed.
Vitamins
B12
0.8µg · 33% DV
B2
0.36mg · 28% DV
Biotin
7µg · 23% DV
B5
0.8mg · 16% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
32µg · 21% DV
Zinc
1mg · 9% DV
Potassium ⭐
300mg · 9% DV
Sodium
100mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 106 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 Probiotic Kefir (Plain) is a ready-to-drink fermented milk product, made with kefir cultures and sold in a mild, plain style. Kefir has roots in the Caucasus and is now enjoyed in many countries; it is commonly poured at breakfast or taken as a quick snack. Its pourable texture is thinner than yoghurt, with a gently tangy taste that works well alongside fruit, oats or cereal.
It provides protein as well as carbohydrates: a 100 g serving contains 3.3 g of protein. Have it on its own for a simple snack, or pair it with fruit or oats 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
2.4g
MONOUNSATURATED
1g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.