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Probiotic, low sugar, high calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
4g
· 37%
Protein
3.3g
· 31%
Fat
1.5g
· 32%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.4mg · 8% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
1g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Kefir is fermented with a broader mix of bacteria and yeasts than yogurt, which gives it a tangier, lightly yeasty flavor. Both are dairy foods, but their cultures and texture are different.
Most people can have kefir with or without food. If you are prone to reflux, bloating, or stomach sensitivity, start with a small serving alongside a meal.
Kefir can be a convenient protein-containing addition to a post-workout meal or snack. Pairing it with fruit, oats, or whole-grain toast can make the meal more balanced.
For most people, kefir is fine in the evening. Its tangy acidity may be uncomfortable close to bedtime for people with reflux or sensitivity to fermented foods.
Not necessarily. “Unsweetened” usually means no sugar has been added, while naturally occurring lactose from milk may still be present; check the ingredient list and label.
Fermentation breaks down some lactose, so some people tolerate kefir better than milk. It is not lactose-free, however, so those with intolerance should start with a small amount or seek professional advice.
Kefir can be included as a food during antibiotic treatment, but it is sensible to separate it from the medication by a few hours. Follow your clinician’s instructions, especially if you have an ongoing digestive condition.
Keep kefir refrigerated and follow the storage guidance on the package after opening. Use clean cups rather than drinking from the container, and discard it if you notice mold, swelling, or an unusually off smell.
Yes, but freezing can cause the liquid and solids to separate and may change the texture after thawing. Shake it well, or use thawed kefir in smoothies, dressings, or baking rather than drinking it plain.
No. Kefir may contain live cultures, but the effects depend on the specific product, storage, and the individual. It is not a replacement for medical treatment, and people with severely weakened immune systems should ask a clinician before consuming it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.