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High-protein vanilla skyr with 2% milkfat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
87
KCAL / 100G
Carbs
10g
· 43%
Protein
8.5g
· 37%
Fat
2g
· 20%
Fiber
0g
Vitamins
B12
0.5µg · 21% DV
B2
0.22mg · 17% DV
Biotin
3µg · 10% DV
B5
0.35mg · 7% DV
Minerals
Iodine
28µg · 19% DV
Phosphorus
105mg · 15% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1.25g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
It has 87 calories per 100g. You can scale that number based on the portion you eat.
It provides 8.53g of protein per 100g. That makes it a convenient dairy option for adding protein to a meal or snack.
There are 10g of carbohydrates per 100g. If you track carbs, use your serving size to estimate your intake.
It contains 2g of fat per 100g. That is a relatively modest fat amount for a dairy product.
No, it has 0g of fiber per 100g. Its fullness value therefore does not come from fiber.
Yes, its glycemic index is 35. That is generally considered a low GI value.
It can fit vegetarian, gluten-free, Mediterranean, and flexitarian eating patterns. Whether it fits your diet depends on your overall calorie and macro goals.
Yes, it is listed as gluten-free. It is also compatible with vegetarian, Mediterranean, and flexitarian diets.
Yes, it contains dairy. Anyone with a dairy allergy should avoid it.
Yes, it is classified as a processed food. If processing level matters to you, that is an important factor to consider.
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Nutrition data compiled from USDA FoodData Central and scientific sources.