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Skyr Körnig
Skyr Körnig by Milram provides 69 kcal per 100 g, with 4 g of sugars and 13 g of protein. That is 16% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 3 (processed food). It is listed in the Cream cheeses category and comes in a 200 pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 69 kcal | 179 −62% |
| Total fat | 0.1 g | 14.2 −99% |
| Saturated fat | 0.1 g | 9.5 −99% |
| Carbohydrates | 4 g | 5.4 −27% |
| Total sugars | 4 g | 4.7 −16% |
| Added sugars | 0 g | 1.3 −100% |
| Dietary fiber | 0.3 g | 0.4 −20% |
| Protein | 13 g | 8.4 +54% |
| Salt | 0.6 g | 0.8 −34% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2160 Cream cheeses products on Foodmetria.
Compared with other cream cheeses
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Frischkäse (Skyr), 20% Magermilchjoghurt, Speisesalz
- Allergens
- Milk
Product details
- Quantity
- 200
- Sold in
- Germany
- Barcode
- 4036300152992
Prices reported by shoppers
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Frequently asked questions
How many calories are in Skyr Körnig?
Skyr Körnig contains 69 kcal per 100 g.
How much sugar is in Skyr Körnig?
Skyr Körnig has 4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Skyr Körnig healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Skyr Körnig vegan?
Based on its ingredient list, it is not vegan.
What allergens does Skyr Körnig contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated August 1, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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