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Bio-Skyr Клубника-Киви
Bio-Skyr Клубника-Киви by Exponenta provides 35 kcal per 100 ml and 6 g of protein. It is classified as NOVA 4 (ultra-processed food). It is listed in the Fermented milk drinks category and comes in a 500g pack. Contains: milk.
Nutrition facts
Serving size: 500g
| Nutrient | Per 100 ml | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 35 kcal | 175 kcal | 59 −40% | |
| Carbohydrates | 3 g | 15 g | 5% | 7.7 −61% |
| Protein | 6 g | 30 g | 60% | 3.3 +85% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 260 Fermented milk drinks products on Foodmetria.
Compared with other fermented milk drinks
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Молоко обезжиренное: концентрат сывороточных белков; натуральные ароматизаторы - клубника, киви, подсластитель - сукралоза; закваска молочнокислых микроорганизмов; лактобактерии LGG; бифидобактерии BB-12. Содержатся сахара природного (естественного) происхождения.
- Allergens
- Milk
Additives 1
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 500g
- Serving size
- 500g
- Sold in
- Iceland
- Barcode
- 4811258001642
Prices reported by shoppers
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Frequently asked questions
How many calories are in Bio-Skyr Клубника-Киви?
Bio-Skyr Клубника-Киви contains 35 kcal per 100 ml and about 175 kcal per serving (500g).
Is Bio-Skyr Клубника-Киви healthy?
It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Bio-Skyr Клубника-Киви vegan?
Based on its ingredient list, it is not vegan.
What allergens does Bio-Skyr Клубника-Киви contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated February 29, 2024. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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