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Lactose-free, probiotic, protein source
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lactose-Free Altınbaşak Kefir (200 g) has 104 calories. That works out to 52 calories per 100 g. It contains 9.2 g of carbs, 6.8 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
9.2g
· 3% DV
Protein
6.8g
· 14% 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 40% · Protein 30% · Fat 30%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 104 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 2 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 90 mg | 4% |
| Total carbohydrate | 9.2 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 6.8 g | 14% |
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 serving (large) | 250 g | 130 kcal |
| 1 bottle (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.
Usually, yes: Lactose-Free Altınbaşak Kefir is made for people avoiding lactose. It still contains milk proteins, though, so lactose-free does not mean suitable for someone with a milk allergy.
Yes, Lactose-Free Altınbaşak Kefir is described as a probiotic product. Keep it refrigerated to preserve live cultures; heating or boiling it can reduce the number of cultures that remain alive.
The key difference is lactose: Lactose-Free Altınbaşak Kefir is made so it contains no lactose or only a very small amount. It retains the fermented-milk character associated with kefir.
It may taste slightly sweeter. When lactose is broken down, the resulting sugars can taste sweeter, even without extra sweetener; kefir’s characteristic tang can still be present in Lactose-Free Altınbaşak Kefir.
Its live cultures may support the gut microbiota, and removing lactose may make Lactose-Free Altınbaşak Kefir easier to tolerate for some people. It is a food, not a treatment for digestive conditions.
Keep Lactose-Free Altınbaşak Kefir refrigerated with the container closed after opening. Follow the package’s guidance on how soon to finish it, and discard it if its smell, appearance, or texture changes unusually.
Yes, Lactose-Free Altınbaşak Kefir works well as a tangy smoothie base. Blend it with fruit just before serving; avoid blending it with hot ingredients if you want to preserve more of its live cultures.
Yes, you can use Lactose-Free Altınbaşak Kefir in warm dishes, but high heat can reduce its live probiotic cultures. Stir it in after cooking or use it in a cold sauce to retain more cultures.
No. Lactose-Free Altınbaşak Kefir is fermented with kefir cultures, giving it a tangier taste and a different texture from lactose-free milk. Both are dairy products, but they are not interchangeable in every recipe.
Yes, Lactose-Free Altınbaşak Kefir can be frozen, but freezing may separate or change its texture when thawed and may affect live cultures. Thaw it in the refrigerator and stir well before using.
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
20µg · 13% DV
Zinc
1mg · 9% DV
Potassium ⭐
300mg · 9% DV
Sodium
90mg · 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.
Lactose-Free Altınbaşak Kefir is a fermented milk drink made with kefir cultures and formulated without lactose. It is thinner than yoghurt, with a gently tart flavour and sometimes a slight natural fizz, and is usually enjoyed chilled.
In Turkey, kefir is a familiar choice at breakfast or as a snack, and can also be served alongside a meal. Elsewhere, it works much like a drinkable yoghurt: sip it plain or pair it with fruit or oats. It provides protein and contains live kefir cultures. For a simple, lighter snack, have a cup with fresh fruit rather than adding sweetener.
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 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
✓ 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 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.