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Probiotic cultured kefir with forest fruit flavor
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 bottle (medium) of Kefirix Forest Fruit Probiotic Kefir (250 g) has 160 calories. That works out to 64 calories per 100 g. It contains 23.3 g of carbs, 7.8 g of protein, 4.5 g of fat and 0.5 g of fiber. Its 0.9 µg of B12 covers 36% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 bottle (medium) · 250 g
160
KCAL / 250G
Carbs
23.3g
· 8% DV
Protein
7.8g
· 16% DV
Fat
4.5g
· 6% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 19% · Fat 24%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.88 g | 14% |
| Trans fat | 0.15 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 23.3 g | 8% |
| Fiber | 0.5 g | 2% |
| Protein | 7.8 g | 16% |
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 bottle (medium) | 250 g | 160 kcal |
| 100 g | 100 g | 64 kcal |
| 1 cup (small) | 100 g | 64 kcal |
| 1 serving (half) | 125 g | 80 kcal |
| 1 bottle (small) | 180 g | 115 kcal |
| 2 serving (double) | 250 g | 160 kcal |
| 1 bottle (large) | 300 g | 192 kcal |
| 1 bottle (extra large) | 500 g | 320 kcal |
Calculated from 64 calories per 100 g.
Kefirix Forest Fruit Probiotic Kefir has a tangy, fermented kefir base with a forest-fruit flavor. Expect it to taste fruitier and usually sweeter than plain kefir; the exact balance depends on the product formulation.
No, kefir and yogurt are different fermented dairy products. Kefir is typically made with a broader mix of starter cultures and has a thinner, pourable texture, while yogurt is usually thicker.
Yes, most people who tolerate dairy can include it regularly as a drink. Keep the serving moderate, especially if the flavored version contains added sugar, and vary your sources of fermented foods.
Yes, it works as a tangy, pourable smoothie base. Blend it with fruit that complements the forest-fruit flavor, and avoid heating the mixture if you want to preserve the kefir’s live cultures.
It may; the product’s ingredient list is the reliable way to tell whether sugar or another sweetener has been added. Fruit-flavored kefir can taste sweet even when the fruit flavor itself is not the only source of sweetness.
No, do not assume it is lactose-free unless the package specifically says so. Kefir fermentation can reduce some lactose, but this dairy drink may still cause symptoms for people who are sensitive to it.
Keep the opened bottle refrigerated, tightly closed, and use it within the time stated on the package. Do not leave it out for extended periods, since warmth can affect its freshness and live cultures.
Yes, it is sold as a probiotic cultured kefir. The specific cultures and any handling instructions are product details, so look for them on the bottle; heating kefir can reduce live cultures.
Yes, but freezing may change its texture, leaving it separated or grainy after thawing. For a smoother drink and to avoid affecting the live cultures, keep the bottle refrigerated and consume it fresh.
Heating can reduce or kill some of the live cultures in Kefirix Forest Fruit Probiotic Kefir. Drink it chilled or at room temperature rather than adding it to hot dishes if retaining live cultures matters to you.
Vitamins
B12
0.88µg · 37% DV
B2
0.4mg · 31% DV
B5
0.88mg · 18% DV
Biotin
3.75µg · 13% DV
Minerals
Phosphorus
238mg · 34% DV
Calcium
300mg · 30% DV
Iodine
35µg · 23% DV
Potassium ⭐
388mg · 11% DV
Sodium
113mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 160 calories in 1 bottle (medium) (250 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.
Kefirix Forest Fruit Probiotic Kefir is a ready-to-drink cultured milk kefir with a forest-fruit flavour. It keeps kefir’s characteristic gentle tang, balanced by a fruity sweetness, and has a pourable texture. Serve it chilled for breakfast or as a quick snack; it also works well poured over oats or paired with fresh fruit.
Kefir provides some protein, while this flavoured version gets more of its energy from carbohydrate: it contains 9.3 g per 100 g. Its bottle format makes it convenient when you want something quick, though you can use a smaller serving or choose plain kefir if you prefer a less sweet-tasting option.
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 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
2.88g
MONOUNSATURATED
1.25g
POLYUNSATURATED
0.2g
Omega 6:3 ratio 2.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.