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Skyr Natural Yoghurt Icelandic
Skyr Natural Yoghurt Icelandic by supervalu provides 54 kcal per 100 g, with 2.6 g of sugars and 8.9 g of protein. That is 68% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Greek-style yogurts category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 portion (100 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 54 kcal | 54 kcal | 100 −46% | |
| Total fat | 0.5 g | 0.5 g | 1% | 4.2 −88% |
| Saturated fat | 0.1 g | 0.1 g | 1% | 2.8 −96% |
| Carbohydrates | 4.3 g | 4.3 g | 2% | 9.3 −54% |
| Total sugars | 2.6 g | 2.6 g | 8.2 −68% | |
| Dietary fiber | 0.5 g | 0.5 g | 2% | 0.4 +26% |
| Protein | 8.9 g | 8.9 g | 18% | 6.3 +42% |
| Salt | 0.1 g | 0.1 g | 0.1 −46% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 3009 Greek-style yogurts products on Foodmetria.
Compared with other greek-style yogurts
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Serving size
- 1 portion (100 g)
- Labels & certifications
- Source of proteinsHigh proteins
- Sold in
- Ireland
- Barcode
- 5099839671562
Prices reported by shoppers
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Frequently asked questions
How many calories are in Skyr Natural Yoghurt Icelandic?
Skyr Natural Yoghurt Icelandic contains 54 kcal per 100 g and about 54 kcal per serving (1 portion (100 g)).
How much sugar is in Skyr Natural Yoghurt Icelandic?
Skyr Natural Yoghurt Icelandic has 2.6 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Skyr Natural Yoghurt Icelandic healthy?
It has a Nutri-Score of A (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated April 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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