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KEFIR cultured lowfat milk
Product Insights
KEFIR cultured lowfat milk is a fermented dairy beverage made from pasteurized low‑fat and nonfat milk. It belongs to the Milk and yogurt group, provides about 3.2 g of protein and 0.16 g of calcium per 100 ml, and features low fat (0.8 g), low saturated fat (0.6 g) and low salt (0.13 g), earning a Nutri‑Score of B, but it also contains added cane sugar, natural flavours, beet‑juice colour and vitamin additives, which place it in the ultra‑processed NOVA 4 category. Overall, the kefir delivers modest protein and calcium with roughly 50 kcal per 100 ml, yet the presence of added sugars and its processing level may be a concern for health‑focused consumers.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g/ml
Comparative Analysis
Compared with the average values for similar dairy desserts, this kefir contains about 7.3 g of sugar (slightly below the 7.5 g average), 0.8 g of fat and 0.6 g of saturated fat (far lower than the 6 g and 3.7 g averages), 0.13 g of salt (well under the 1 g average), and provides roughly 50 kcal per 100 g, which is less than half the typical 113 kcal, while its protein content of 3.2 g is marginally below the average 3.8 g.
Ingredients
Pasteurized lowfat milk, nonfat milk, cane sugar, pectin, natural strawberry flavor, natural banana flavor, natural flavors, red beet juice (for color), vitamin a palmitate, vitamin d3, live and active cultures.
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Frequently Asked Questions
Everything you need to know about KEFIR cultured lowfat milk.
