Raspberry kefir

in Yogurts Barcode 5025840005126
Average nutritional quality
Ultra-processed food
Green-Score
e
Environmental impact estimate

Raspberry kefir provides 62 kcal per 100 g, with 5.3 g of sugars and 3.2 g of protein. That is 44% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 4 (ultra-processed food). It is listed in the Yogurts category.

Nutrient levels per 100 g

Fat
2.6 g · Low
Saturated fat
1.8 g · Moderate
Sugars
5.3 g · Moderate
Salt
0.1 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 62 kcal 89 −30%
Total fat 2.6 g 2.8 −6%
Saturated fat 1.8 g 1.7 +6%
Carbohydrates 6.5 g 11.2 −42%
Total sugars 5.3 g 9.4 −44%
Added sugars 3.7 g 5.5 −33%
Protein 3.2 g 4.8 −33%
Salt 0.1 g 0.1 −31%

Category average across 12469 Yogurts products on Foodmetria.

Compared with other yogurts

Calories lower 20%
Sugars lower 26%
Salt lower 23%
Saturated fat higher 43%
Protein top 77%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

pasteurised cows milk fermented with live kefir cultures (86%), raspberry purée (6%), sugar, water, cornflour, concentrated lemon juice, natural colour, lactase enzyme.

Palm oil free

Product details

Sold in
United Kingdom
Barcode
5025840005126

Prices reported by shoppers

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Frequently asked questions

How many calories are in Raspberry kefir?

Raspberry kefir contains 62 kcal per 100 g.

How much sugar is in Raspberry kefir?

Raspberry kefir has 5.3 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Raspberry kefir healthy?

It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated April 5, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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