Why does this kefir have a Nutri‑Score of C and which nutrients lower its grade?

The C rating results from its moderate saturated‑fat level (2.65 g per 100 g) and modest protein content (2.94 g per 100 g); while sugars are low and there are no added sweeteners, the balance of fat and protein keeps the score from reaching a higher grade.

How might the sugar and salt levels in this kefir affect a diabetic or hypertensive diet?

With 4.7 g of sugar and only 0.12 g of salt per 100 g, the kefir adds a small amount of carbohydrate that can fit into a controlled‑carb plan, and its very low sodium makes it suitable for blood‑pressure‑friendly meals, but portion size should still be considered.

Is this kefir appropriate for specific dietary lifestyles such as vegan, keto, or gluten‑free?

The kefir is dairy‑based, so it is not vegan, but it is certified gluten‑free and contains 4.7 g of carbs per 100 g, making it low‑carb enough for many keto plans when consumed in moderate portions.

MAPLE HILL • 32 oz

KEFIR

Milk And Dairy Products

Product Insights

Maple Hill KEFIR is a fermented dairy beverage made from organic 100% grass‑fed whole milk and live probiotic cultures. It provides 4.1 g of fat (2.65 g saturated), 4.7 g of sugars, 0.12 g of salt and 2.94 g of protein per 100 g, with no added sugars and a gluten‑free label. The product carries a Nutri‑Score of C and is classified as a minimally processed (NOVA 3) kefir, delivering probiotic benefits while its saturated fat and modest protein content are less favorable.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

moderate

Salt

low

Nutritional Values

Values per 100 g

Added Sugars0 g

Fruits & Vegetables0 %

Comparative Analysis

Compared with typical fermented dairy drinks, this kefir contains about 37% less sugar, 31% less fat, 88% less salt and 38% fewer calories, though it also provides slightly less protein.

Ingredients

Organic 100% grass-fed whole milk, live and active cultures. (streptococcus thermophilus, l. delbrueckii subsp. bulgaricus, l. rhamnosus, l. casei, l. lactis subsp. lactis, l. lactis subsp. lactis biovar. diacetylactis, leuconostoc cremoris, bifidobacterium lactis, l. lactis subsp. cremoris, l. acidophilus)

84%

35%

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