Skyr Nutrition Benefits and Facts

Nutritional summary

Skyr is a dense, fermented dairy product used in clinical and hospital settings to increase protein intake without significantly increasing food volume .
Because it is traditionally made from skimmed milk and strained, skyr provides a high concentration of essential amino acids (the building blocks of protein that the body cannot produce on its own) while remaining low in fat.
The high protein density of skyr, often combined with whey protein or other dairy sources, is used in systematic nutritional interventions to help prevent malnutrition in vulnerable populations .

Interesting fact

Though often categorized as yogurt, skyr is technically a fresh sour-milk cheese because it is traditionally produced using rennet and strained to remove the whey.

Standout nutrients

ACE

SOURCE

Riboflavin (Vitamin B2)

ACE

SOURCE

Calcium

ACE

SOURCE

Copper

GREAT

SOURCE

Iodine

kcal per 100g

Protein11.0g

Fat0.20g

Carbs2.05g

Sugar4.00g

Fat breakdown

Monounsat0.02g

Saturated0.10g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Moderate

As a strained product, it requires significantly more milk per kg than standard yogurt, increasing its footprint.

Confidencemedium

Storage

Refrigerate

1–2 weeks

Check use-by date; consume within 3 days of opening

Flavour

Data & Sources

Harmonized from 1 validated source

French Food Database

1 contributing source food

Claim citations

Impact of food-based fortification on nutritional outcomes and acceptability in older adults: systematic literature review - PMC

[1]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

81.8

Version

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