Skyr vanilla taste

by Milsani in Dairy desserts Barcode 4068706740664
Very good nutritional quality
Green-Score
d
Environmental impact estimate

Skyr vanilla taste by Milsani provides 76 kcal per 100 g, with 8.4 g of sugars and 8.8 g of protein. That is 35% less sugar than the average product in this category. Its Nutri-Score is A. It is listed in the Dairy desserts category.

Nutrient levels per 100 g

Fat
0.5 g · Low
Saturated fat
0.1 g · Low
Sugars
8.4 g · Moderate
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 100 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 76 kcal 76 kcal 143 −47%
Total fat 0.5 g 0.5 g 1% 6.2 −92%
Saturated fat 0.1 g 0.1 g 1% 3.9 −97%
Carbohydrates 9.3 g 9.3 g 3% 16.1 −42%
Total sugars 8.4 g 8.4 g 12.9 −35%
Dietary fiber 0 g 0 g 0% 0.8 −100%
Protein 8.8 g 8.8 g 18% 5.4 +63%
Salt 0 g 0 g 0.3 −100%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 1242 Dairy desserts products on Foodmetria.

Compared with other dairy desserts

Calories lower 15%
Sugars lower 27%
Salt lower 1%
Saturated fat lower 4%
Protein top 19%
Fiber top 100%

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

Product details

Serving size
100 g
Sold in
United States
Barcode
4068706740664

Prices reported by shoppers

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Frequently asked questions

How many calories are in Skyr vanilla taste?

Skyr vanilla taste contains 76 kcal per 100 g and about 76 kcal per serving (100 g).

How much sugar is in Skyr vanilla taste?

Skyr vanilla taste has 8.4 g of sugars per 100 g, which is considered moderate by UK front-of-pack guidelines.

Is Skyr vanilla taste 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 May 21, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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