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High-protein, fat-free Icelandic yogurt
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Milsani Skyr Yogurt (150 g) has 90 calories. That works out to 60 calories per 100 g. It contains 5.6 g of carbs, 15.8 g of protein, 0.3 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 31% of the Daily Value. Its glycemic index is 36 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 150 g
90
KCAL / 150G
Carbs
5.6g
· 2% DV
Protein
15.8g
· 32% DV
Fat
0.3g
· 0% 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 25% · Protein 72% · Fat 3%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 90 kcal | |
| Total fat | 0.3 g | 0% |
| Saturated fat | 0.15 g | 1% |
| Trans fat | 0 g | |
| Sodium | 57 mg | 2% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 0 g | 0% |
| Protein | 15.8 g | 32% |
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) | 150 g | 90 kcal |
| 1 tablespoon (medium) | 15 g | 9 kcal |
| 100 g | 100 g | 60 kcal |
| 1 cup (small) | 100 g | 60 kcal |
| 1 serving (medium) | 180 g | 108 kcal |
| 1 cup (large) | 200 g | 120 kcal |
| 1 piece (whole) | 200 g | 120 kcal |
| 1 serving (large) | 250 g | 150 kcal |
| 1 pack (whole) | 400 g | 240 kcal |
Calculated from 60 calories per 100 g.
Milsani Skyr Yogurt is a thick cultured dairy product in the Icelandic skyr style. You can eat it plain or add fruit and toppings for breakfast, a snack, or a simple dessert.
No. Milsani Skyr Yogurt and Greek yogurt are both thick and strained-style cultured dairy products, but skyr is traditionally made using a different Icelandic method. Their exact texture and tang can vary by product.
Milsani Skyr Yogurt has a mild tang, much like other cultured yogurts, and a dense texture. If you prefer a sweeter taste, pair it with ripe fruit or a small amount of honey.
Yes, Milsani Skyr Yogurt can replace Greek yogurt in dips, cold sauces, and many baking recipes. For hot sauces, stir it in gently near the end because high heat can make yogurt-based mixtures split.
Yes, Milsani Skyr Yogurt works well in overnight oats and gives them a thick, creamy texture. Stir it with oats and your preferred milk, refrigerate overnight, then add fruit or nuts before serving.
Keep Milsani Skyr Yogurt covered in the refrigerator after opening, and use a clean spoon each time. Follow the package directions for how soon to finish it, and discard it if its smell or appearance changes.
Yes, you can freeze Milsani Skyr Yogurt, but thawing may leave it grainy or watery. It is usually better suited to smoothies or blended recipes after thawing than to eating plain.
No, unless the package specifically says lactose-free, Milsani Skyr Yogurt should not be treated as lactose-free. Skyr is a milk-based food, and fermentation does not guarantee that all lactose has been removed.
Skyr is made by fermenting milk with cultures, but that alone does not confirm whether live cultures remain in a particular Milsani product. Look for a live-culture statement on the package if that detail matters to you.
Yes, Milsani Skyr Yogurt can be a convenient post-workout snack because it provides protein in an easy-to-eat form. Pair it with fruit or oats if you also want carbohydrates after exercise.
Vitamins
B12
0.75µg · 31% DV
B2
0.33mg · 25% DV
B5
0.75mg · 15% DV
Biotin
3.75µg · 13% DV
Minerals
Phosphorus
143mg · 20% DV
Calcium
180mg · 18% DV
Iodine
27µg · 18% DV
Selenium
4.5µg · 8% DV
Potassium ⭐
225mg · 7% DV
Sodium
57mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 1 cup (medium) (150 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.
Milsani Skyr Yogurt is a packaged cultured dairy product in the Icelandic skyr style. Traditionally, skyr is made from cultured milk and strained to give it a thick, spoonable consistency. With 10.5 g of protein per 100 g and very little fat, it makes a protein-rich choice for breakfast or a snack.
Its mild tang and dense texture pair well with berries, oats or nuts, and it can also be stirred into a smoothie or used in place of a richer topping. For a simple, filling bowl, add fresh fruit and choose an unsweetened version if available. Cucumber and herbs turn it into a quick savoury dip.
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
— 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
0.15g
MONOUNSATURATED
0.08g
POLYUNSATURATED
0.03g
Omega 6:3 ratio 1:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.