Nutri-Score A
Skyr fraise

Strawberry Skyr

Danone

Barcode
3033490006396
Quantity
140g e
Serving
1 portion (140 g)
English

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75 kcal

Energy / 100 g

8.5 g

Protein / 100 g

9.7 g

Carbs / 100 g

0.2 g

Fat / 100 g

Nutrition — per 100 g

Energy 75 kcal / 317 kJ
Macronutrients
Protein 8.5 g
Carbohydrates 9.7 g
Fat 0.2 g
Sugars 9 g
Fiber 0.24 g
Alcohol 0 g
Starch 2.47 g
Polyols 0.02 g
Fats
Saturated fat 0.1 g
Cholesterol 2.13 mg
Minerals
Sodium 32 mg
Salt 0.08 g
Calcium 94 mg
Iron 0.05 mg
Potassium 144 mg
Magnesium 10.76 mg
Zinc 0.37 mg
Phosphorus 87.22 mg
Manganese 0.03 mg
Copper 0.01 mg
Selenium 2.36 µg
Iodine 21.32 µg
Vitamins
Vitamin A 5.05 IU
Vitamin C 3.83 mg
Vitamin D 2.55 IU
Vitamin E 0.03 mg
Vitamin B1 (thiamin) 0.04 mg
Vitamin B2 (riboflavin) 0.16 mg
Vitamin B6 0.04 mg
Vitamin B9 (folate) 9.7 µg
Vitamin B12 0.42 µg
Niacin (B3) 0.09 mg
Pantothenic acid (B5) 0.32 mg
Other
Added sugars 5.4 g

Ingredients

Skimmed milk (84.9%), sugar (5.4%), strawberry (5%), starch, black carrot concentrate, natural flavouring, lactic ferments (milk). Milk: origin France.

Allergens

Milk
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AI

AI analysis

Strawberry skyr made from skimmed milk, with 5% strawberry and 5.4% sugar. Per 100 g it has 75 kcal, 8.5 g protein and 9 g sugars, with 0.2 g fat.

Good points

  • Fat-free (0.2 g per 100 g)
  • Very low salt (0.08 g per 100 g)
  • High protein (8.5 g per 100 g, 45% of energy)
  • Source of vitamin B12 (0.42 µg per 100 g)

Allergens

Contains: milk.

Vegan: nodeclared allergenVegetarian: yesfrom ingredientsGluten-free: not certifiedfrom ingredientsLactose-free: nodeclared allergen

Processing: Ultra-processed (NOVA 4)

Per serving (140 g): 105 kcal · 0.3 g fat · 0.1 g saturated fat · 12.6 g sugars · 0.11 g salt · 11.9 g protein

AI-generated from the product's label data. Informational only — not medical or dietary advice. Verify the physical label for allergens.

✓ Up to date — this analysis is current for this product's data.

Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL