Side-by-Side Comparison
Dairy & Plant-Based Milks
Kefir (Plain Whole Milk) vs. Skyr (Traditional Icelandic 0%)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Kefir (Plain Whole Milk)
Skyr (Traditional Icelandic 0%)
Kefir is a tart, effervescent cultured milk fermented with symbiotic colonies of bacteria and yeast (SCOBY kefir grains). Per 100ml, it provides 64 kcal, 3.50g protein, 3.50g fat, 4.4g carbohydrates, and over 30 distinct probiotic strains.
Skyr is an ancient Icelandic cultured dairy product made with heirloom bacterial cultures (Streptococcus thermophilus and Lactobacillus bulgaricus). Per 100g, it provides 62 kcal, 11.0g protein, 0.20g fat, 4.0g carbohydrates, and rich calcium.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
64 kcal / 100ml | 62 kcal / 100g |
|
Protein
|
3.50 g | 11.0 g |
|
Total Fat
|
3.50 g | 0.20 g |
|
Saturated Fat
|
2.10 g | 0.10 g |
|
Carbohydrates / Lactose
|
4.40 g | 4.00 g |
|
Calcium
|
120 mg | 125 mg |
|
Potassium
|
150 mg | 150 mg |
|
Lactose Content
|
2.20 (Largely pre-digested by cultures) g | 2.50 g |
|
Curdling / Scalding Temp
|
N/A (Cultured liquid) | N/A (Cultured fresh cheese curd) |
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