Calories in KEFIR CULTURED WHOLE MILK

Serving Size: 8 OZA (243.0g)
Amount Per Serving
  • Calories 179.8
  • Total Fat 11.0 g
  • Saturated Fat 7.0 g
  • Cholesterol 46.2 mg
  • Sodium 119.1 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 11.0 g
  • Dietary Fiber 0.0 g
  • Sugars 11.0 g
  • Protein 9.0 g
  • Vitamin A 298.9 IU
  • Vitamin B-12 0.0 µg
  • Vitamin B-6 0.0 mg
  • Vitamin C 3.6 mg
  • Vitamin D 0.0 IU
  • Vitamin E 0.0 mg
  • Calcium 298.9 mg
  • Copper 0.0 mg
  • Folate 0.0 µg
  • Iron 0.4 mg
  • Magnesium 0.0 mg
  • Manganese 0.0 mg
  • Niacin 0.0 mg
  • Pantothenic Acid 0.0 mg
  • Phosphorus 0.0 mg
  • Riboflavin 0.0 mg
  • Thiamin 0.0 mg
  • Zinc 0.0 mg

Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.

Ingredients

100% GRASS-FED PASTEURIZED WHOLE MILK*, LIVE AND ACTIVE CULTURES (STREPTOCOCCUS THERMOPHILUS, L. DELBRUECKII SUBSP. BULGARICUS, L. RHAMNOSUS, L. CASEI, L. LACTIS SUBSP. LACTIS, L. LACTIS SUBSP. LACTIS BIOVAR. DIACETYLACTIS, LEUCONOSTOC CREMORIS, BIFIDOBACTERIUM LACTIS, L. LACTIS SUBSP. CREMORIS, L. ACIDOPHILUS).

Calorie Analysis

The food KEFIR CULTURED WHOLE MILK, based on the serving size listed above, would account for 9% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 55.1% of the calories.

Exercise Burn Time

The above food(KEFIR CULTURED WHOLE MILK) has 179.8 Calories per 1 Serving (243.0g). For someone weighing 170 pounds, if they did the exercise Paddle Boarding, it would take about 22.2 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.


Other Food Calorie Information


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