Expiry date: 16/06/2022
The "grain" of Kefir is the result of the combination of lactic acid bacteria and yeasts.
Bacteria transform sugar into lactic acid and polysaccharides. These fermentations give the milk a hint of acidity, smoothness and an appearance similar to yogurt.
Ingredients: COW MILK **, Culture of lactic bacteria
**From biodynamic agriculture
Average nutrient content per 100g
| Energy | 222 kJ / 53 kcal |
| Fat | 1.5 g |
| Thereof saturated fatty acids | 1.1 g |
| Carbohydrate | 5.5 g |
| Thereof sugar | 5.5 g |
| Protein | 3.8 g |
| Salt | 0.21 g |
250grams