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Yogurt-based cream cheese, probiotic source, rich in calcium and protein
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Labneh (Migros) (40 g) has 88 calories. That works out to 220 calories per 100 g. It contains 1.6 g of carbs, 3 g of protein, 7.6 g of fat and 0 g of fiber. Its 0.2 µg of B12 covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
88
KCAL / 40G
Carbs
1.6g
· 1% DV
Protein
3g
· 6% DV
Fat
7.6g
· 10% 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 7% · Protein 14% · Fat 79%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 88 kcal | |
| Total fat | 7.6 g | 10% |
| Saturated fat | 4.8 g | 24% |
| Trans fat | 0.04 g | |
| Sodium | 132 mg | 6% |
| Total carbohydrate | 1.6 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 3 g | 6% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 40 g | 88 kcal |
| 1 teaspoon (small) | 7 g | 15 kcal |
| 1 tablespoon (small) | 20 g | 44 kcal |
| 3 tablespoon (large) | 60 g | 132 kcal |
| 100 g | 100 g | 220 kcal |
| 1 piece (whole) | 100 g | 220 kcal |
| 1 pack (whole) | 180 g | 396 kcal |
| 1 cup (large) | 200 g | 440 kcal |
Calculated from 220 calories per 100 g.
Migros labneh is a soft, tangy dairy spread made in the labneh style. It works as a bread spread and as an ingredient in dips, sauces and desserts. Its exact ingredients and texture depend on the product formulation.
Serve Migros labneh as a spread with bread, flatbread or crackers, or spoon it into a bowl and top it with olive oil and herbs. It also pairs well with cucumber, tomatoes and olives as part of a savory snack.
Migros labneh usually has a tangier, more yogurt-like flavor, while cream cheese tends to taste richer and milder. The two can often fill similar roles, but replacing cream cheese with labneh may make a recipe softer or more tart.
Yes, Migros labneh can replace sour cream in dips, dressings and as a topping. It is usually thicker and tangier, so loosen it with a little water or lemon juice if you need a pourable consistency.
Yes, Migros labneh can be used in cheesecake for a creamy filling with a slight tang. It may behave differently from cream cheese, so drain it first if it seems watery and expect a softer texture.
Yes, Migros labneh works in warm sauces and soups, but add it near the end and avoid a hard boil. High heat can make a cultured dairy product separate; stirring it in off the heat helps keep the sauce smooth.
It may contain live cultures, but whether they remain in Migros labneh depends on how the product is made and handled. Fermentation alone does not guarantee a specific probiotic effect, so do not treat it as a probiotic supplement.
Keep Migros labneh covered in the refrigerator and use a clean utensil each time. Avoid leaving it at room temperature for extended periods, and follow the package’s guidance for how soon to use it after opening.
Yes, you can freeze Migros labneh, but thawing may leave it grainy or watery. It is less suitable for spreading after freezing; stir it into a cooked sauce, soup or other dish where the texture matters less.
Yes, Migros labneh makes a good bagel spread, especially with cucumber, herbs, smoked fish or sliced tomato. Its tangier taste gives a different result from cream cheese, so add savory toppings that suit that flavor.
Vitamins
B12
0.2µg · 8% DV
B2
0.1mg · 8% DV
Vitamin A
48µg · 5% DV
Biotin
1µg · 3% DV
Minerals
Sodium
132mg · 6% DV
Phosphorus
38mg · 5% DV
Calcium
48mg · 5% DV
Iodine
6µg · 4% DV
Potassium ⭐
56mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 88 calories in 2 tablespoon (medium) (40 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.
Labneh (Migros) is a smooth, spoonable yogurt-based spread with a mild tang, similar in texture to cream cheese. Labneh has roots in Levantine cooking, where strained yogurt is commonly served with bread and olive oil; this packaged version can be used in much the same way. Spread it on toast, serve it with vegetables as a dip, or stir it into savoury dishes and sauces.
It provides protein, while much of its energy comes from fat: 100 g contains 220 calories. A modest portion works well with whole-grain bread and fresh vegetables. For a quick dip, mix it with herbs, lemon or a little garlic.
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.
Low
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
— 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
4.8g
MONOUNSATURATED
2g
POLYUNSATURATED
0.08g
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.