Plain kefir portion
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
A ready 150 g portion for immediate serving.
1 servingFinal yield 150 g
Ingredients
- 150 gKefir
Method
- Keep the kefir refrigerated until serving.
- Pour 150 g into a glass and serve cold.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 78 kcal
- Protein
- 5.4 g
- Fat
- 1.4 g
- Total carbohydrate (by difference)
- 11.2 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 0.89 g
- Sodium
- 57 mg
- Salt (sodium × 2.5)
- 0.14 g
Per serving
- Energy
- 78 kcal
- Protein
- 5.4 g
- Fat
- 1.4 g
- Total carbohydrate (by difference)
- 11.2 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 0.89 g
- Sodium
- 57 mg
- Salt (sodium × 2.5)
- 0.14 g
Per 100 g of finished food
- Energy
- 52 kcal
- Protein
- 3.6 g
- Fat
- 0.96 g
- Total carbohydrate (by difference)
- 7.5 g
- Total dietary fibre (USDA)
- 0 g
- Saturated fatty acids
- 0.6 g
- Sodium
- 38 mg
- Salt (sodium × 2.5)
- 0.1 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal