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Milk, cultured, kefir

	Energy Distribution % of total food energy
	Protein, total	21.8 %
	Fat, total	50.1 %
	Carbohydrate, total	28 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	269	kJ
Protein, total	3.5	g
total-N	0.5	g
Fat, total	3.6	g
saturated fatty acids	2.3	g
monounsaturated fatty acids	1	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	4.5	g
carbohydrate, available	4.5	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.8	g
Moisture	87.6	g

Vitamins
Vitamin A	31.9	RE
retinol	30.6	μg
ß-carotene	15.8	μg
Vitamin D	0.101	μg
D3 cholecalciferol	0.101	μg
Vitamin E	0.092	aTE
alpha-tocopherol	0.092	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.045	mg
Vitamin B2, riboflavin	0.203	mg
Niacin equivalents	0.87	NE
niacin	0.087	mg
tryptophan	0.783	mg
Vitamin B6	0.038	mg
Pantothenic Acid	0.31	mg
Biotin	3.5	μg
Folates	21	μg
Vitamin B12	0.18	μg
Vitamin C	0.3	mg

Minerals
Sodium, Na	49	mg
Potassium, K	155	mg
Calcium, Ca	127	mg
Magnesium, Mg	12.7	mg
Phosphorus, P	95	mg
Iron, Fe	0.05	mg
Copper, Cu	0.01	mg
Zinc, Zn	0.44	mg
Iodine, I	24.3	μg
Manganese, Mn	0.009	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.3	μg
Nickel, Ni	2	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	3.78	g
Maltose	0	g
Saccharose	0	g
All sugars, total	3.84	g
Starch	0	g

Lipids
C 4:0	0.122	g
C 6:0	0.078	g
C 8:0	0.051	g
C 10:0	0.112	g
C 12:0	0.139	g
C 14:0	0.398	g
C 16:0	1.07	g
C 18:0	0.364	g
C 14:1	0.051	g
C 16:1	0.078	g
C 18:1, n-9	0.799	g
C 20:1, n-11	0.041	g
C 18:2, n-6	0.075	g
C 18:3, n-3	0.027	g

Sums lipids
Sum saturated	2.33	g
Sum monounsaturated	0.969	g
Sum polyunsaturated	0.102	g
Sum n-3 fatty acids	0.027	g
Sum n-6 fatty acids	0.075	g
Trans fatty acids	0.156	g

Cholesterol
Cholesterol	14	mg

Amino acids
Isoleucin	190	mg
Leucine	340	mg
Lysine	300	mg
Methionine	88	mg
Cystine	21	mg
Phenylalanine	170	mg
Tyrosine	170	mg
Threonine	140	mg
Tryptophan	47	mg
Valine	240	mg
Arginine	120	mg
Histidine	93	mg
Alanine	120	mg
Aspartic acid	280	mg
Glutamic acid	660	mg
Glycine	77	mg
Proline	330	mg
Serine	190	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0748