Dairy & Eggs · Nutrition facts

Skyr

63 kcal per 100 g, with 11.4 g protein, 3.4 g carbs and 0 g fat. Full micronutrients and serving info below.

Serving: 0.75 cup (175 g)
Good proteinLow carbCalcium rich
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SkyrNutri-Score ACompare
Amount

Showing values for 100 g

63 kcal
Calories
3% of a 2000 kcal day
11.4 g
Protein
77% of calories
3.4 g
Carbs
23% of calories
0 g
Fat
0% of calories
Macro split
Protein 77%Carbs 23%Fat 0%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar2.9g
Saturated fat0g0% DV
Trans fat0g
Cholesterol8.6mg3% DV
Sodium34.3mg1% DV
Potassium142.9mg3% DV
Calcium100mg8% DV
Iron0.1mg1% DV
Vitamin C0mg0% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0827925275005 · Data last verified:

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0827925275005

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Common questions

How many calories are in Skyr?

Skyr by Shepherd Gourmet has 63 kcal per 100 g. One serving (175 g) is about 110 kcal.

How much protein is in Skyr?

Skyr contains 11.4 g of protein per 100 g — about 20 g per 175 g serving.

Is Skyr a good source of protein?

Yes — 11.4 g of protein per 100 g, supplying 77% of its calories. That makes it a good protein source.

Is Skyr keto-friendly?

With 3.4 g total carbs (about 3.4 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Skyr low in sodium?

Yes — just 34.3 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Skyr have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from protein (11.4 g). Overall that places it in band A.

How much Skyr is 100 calories?

About 159 g of Skyr equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Skyr a good source of calcium?

It is a moderate source: 100 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

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