Skyr
Packaged product Sucres et desserts JUMBO
Skyr contains 62 kcal per 100 g. A serving, 150 gram (150 g) provides about 93 kcal.
Roughly 71 % of its calories come from protein, with 26 % from carbohydrates and 3 % from fat (estimated with general energy factors).
That is close to the median for sucres et desserts on FoodFactly (58 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 62 kcal | |
| Total fat L | 0,2 g | 0,3 % |
| Saturated fat L | 0,1 g | 0,5 % |
| Sodium L | 40 mg | 2 % |
| Total carbohydrates L | 4 g | 1 % |
| Dietary fiber L | 0 g | 0 % |
| Total sugars L | 4 g | |
| Added sugars L | 0 g | 0 % |
| Protein L | 11 g | 22 % |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 71 %
- Carbohydrates 26 %
- Fat 3 %
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein11 gin the top quarter of sucres et desserts (median 10 g)
- Sugars4 gin the top quarter of sucres et desserts (median 3,6 g)
- Protein per 100 kcal17,7 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- JUMBO
- Barcode
- 8718452710973
- Quantity
- 500 gram
- Label serving
- 150 gram
- Category
- Ciels simples
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 1 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Gepasteuriseerde magere MELK, melkzuurbacteriën. Allergenen: melk.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Lait
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Skyr fat free icelandic style natural yogurt Milbona | 62 | 11 g | 4 g | 0,2 g |
| skyr Milsani | 62 | 10,7 g | 4 g | 0,2 g |
| Light & free skyr nature 145 g x 1 Danone | 62 | 10,3 g | 3,4 g | 0,1 g |
| Skyr natur z bregov | 62 | 11 g | 4 g | 0,2 g |
| Skyr nature Boni | 62 | 11 g | 4 g | 0,5 g |
| Skyr nature ÖRNU | 62 | 11 g | 3,7 g | 0,3 g |
| Skyr Boni | 62 | 11 g | 4 g | 0,5 g |
| Thick natural skyr Co-op | 62 | 11 g | 3,9 g | 0,1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Skyr?
100 g of Skyr has 62 kcal. Serving, 150 gram (150 g): about 93 kcal.
Is Skyr high in protein?
Skyr contains 11 g of protein per 100 g (22 % of the 50 g Daily Value), or 16,5 g in serving, 150 gram (150 g). About 71 % of its calories come from protein. Compared with other sucres et desserts, that is among the highest quarter (median 10 g).
How many carbs are in Skyr?
Skyr has 4 g of total carbohydrates per 100 g, including 0 g of fiber and 4 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Skyr?
Skyr contains 0,2 g of fat per 100 g, of which 0,1 g is saturated (0,5 % of the Daily Value).
How much sodium is in Skyr?
100 g contains 40 mg of sodium, 2 % of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated 26 juin 2026. FoodFactly last checked it on 8 novembre 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 8718452710973. License: ODbL 1.0 (Open Food Facts). Source record dated 26 juin 2026. Imported 8 novembre 2026.
Last updated: . Data quality score: 90/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.