Skyr
BLS 4.0 food: Skyr Icelandic style strained yogurt < 10 % fat in dry matter (Skyr, Frischkäse < 10 % Fett i. Tr.), code M710100 · cross-reference USDA FDC #170894
Per portion (150 g)
96 kcalenergy
15.5 gprotein
0.27 gfibre
1.3 gfat
4.8 gcarbohydrate
Verified benefits — authorised EU health claims
Skyr meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 65 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 65 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 65 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionLive cultures in yoghurt or fermented milk improve lactose digestion of the product in individuals who have difficulty digesting lactose.
✓ Food named in the authorisation. Beneficial effect obtained with yoghurt or fermented milk containing at least 10⁸ colony-forming units of live starter microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) per gram.
Applies only to products that contain the stated live cultures — check the label.
EUR-LexEU CommissionRiboflavin contributes to normal energy-yielding metabolism.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 18 more authorised claims
Riboflavin contributes to the maintenance of normal skin.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.27 mg per 100 g = 19 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 2.6 mg per 100 g = 16 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 2.6 mg per 100 g = 16 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 2.6 mg per 100 g = 16 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 2.6 mg per 100 g = 16 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal bones.
✓ 128 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal teeth.
✓ 128 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal muscle function.
✓ 128 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal blood clotting.
✓ 128 mg per 100 g = 16 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 153 mg per 100 g = 22 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 9.7 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 9.7 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 9.7 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 9.7 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 9.7 µg per 100 g = 18 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSAlso low in sodium and saturated fat — which relates to the authorised claims: “Reducing consumption of sodium contributes to the maintenance of normal blood pressure.” “Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.”
Goals this food supports
⚖️ Lose weight💪 Build & keep muscle💞 Sexual health & fertility🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🛡️ Immune system🌾 Digestion & gut✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 64 kcal | 96 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 10.3 g | 15.5 g | BLS PROT625 · Laboratory analysis | |
| Fat | 0.84 g | 1.3 g | BLS FAT · Laboratory analysis | |
| Carbohydrate (available) | 3.2 g | 4.8 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 3.1 g | 4.7 g | BLS SUGAR · Calculated by formula | |
| Dietary fibre | 0.18 g | 0.27 g | BLS FIBT · Laboratory analysis | |
| fibreSoluble | 0.18 g | 0.27 g | BLS FIBSOL · Laboratory analysis | |
| Water | 83.8 g | 126 g | BLS WATER · Laboratory analysis | |
| Salt | 0.08 g | 0.12 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 0.47 g | 0.7 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 0.27 g | 0.41 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.06 g | 0.09 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0 g | 0 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0 g | 0 g | BLS F18:3CN3 · Laboratory analysis | |
| EPA | 0 mg | 0 mg | BLS F20:5CN3 · Laboratory analysis | |
| DHA | 0 mg | 0 mg | BLS F22:6CN3 · Laboratory analysis | |
| EPA + DHA (long-chain omega-3) | 0 mg | 0 mg | BLS | |
| omega6 | 0.06 g | 0.09 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.06 g | 0.09 g | BLS F18:2CN6 · Laboratory analysis | |
| Oleic acid | 0.26 g | 0.39 g | BLS F18:1CN9 · Laboratory analysis | |
| Cholesterol | 5.2 mg | 7.8 mg | BLS CHORL · Laboratory analysis |
Vitamins
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 1.5 µg | 2.3 µg | 0 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.02 mg | 0.04 mg | 0 % | BLS VITE · Laboratory analysis |
| Vitamin K | 1.6 µg | 2.3 µg | 2 % | BLS VITK · Calculated by formula |
| Thiamin (vitamin B1) | 0.04 mg | 0.06 mg | 4 % | BLS THIA · Laboratory analysis |
| Riboflavin (vitamin B2) | 0.27 mg | 0.41 mg | 19 % | BLS RIBF · Laboratory analysis |
| Niacin (vitamin B3) | 2.6 mg | 3.9 mg | 16 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.36 mg | 0.54 mg | 6 % | BLS PANTAC · Laboratory analysis |
| Vitamin B6 | 0.05 mg | 0.08 mg | 4 % | BLS VITB6 · Laboratory analysis |
| Biotin | 2.5 µg | 3.7 µg | 5 % | BLS BIOT · Laboratory analysis |
| Folate | 12.5 µg | 18.8 µg | 6 % | BLS FOL · Calculated by formula |
| Choline | 15.1 mg | 22.6 mg | USDA FDC 170894 |
Minerals & trace elements
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 33.3 mg | 50 mg | BLS NA · Laboratory analysis | |
| Potassium | 142 mg | 212 mg | 7 % | BLS K · Laboratory analysis |
| Calcium | 128 mg | 191 mg | 16 % | BLS CA · Laboratory analysis |
| Magnesium | 11.3 mg | 16.9 mg | 3 % | BLS MG · Laboratory analysis |
| Phosphorus | 153 mg | 229 mg | 22 % | BLS P · Laboratory analysis |
| Iron | 0.04 mg | 0.06 mg | 0 % | BLS FE · Laboratory analysis |
| Zinc | 0.46 mg | 0.69 mg | 5 % | BLS ZN · Laboratory analysis |
| Iodine | 20.4 µg | 30.5 µg | 14 % | BLS ID · Aggregated from several sourcesreferenceNational Institute for Health and Welfare, Fineli Food Composition Database 2019 Rijksinstituut voor Volksgezondheid en Milieu (RIVM), Nederlands Voedingsstoffenbestand (NEVO) 2024 |
| Selenium | 9.7 µg | 14.6 µg | 18 % | USDA FDC 170894 |
| Copper | 0.01 mg | 0.02 mg | 1 % | BLS CU · Laboratory analysis |
| Manganese | 0.0 mg | 0.0 mg | 0 % | BLS MN · Laboratory analysis |
| fluoride | 0.03 mg | 0.04 mg | BLS FD · Übernommener Wert |
Essential amino acids
| Nutrient | per 100 g | per 150 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.32 g | 0.49 g | BLS HIS · Laboratory analysis | |
| Isoleucine | 0.62 g | 0.92 g | BLS ILE · Laboratory analysis | |
| Leucine | 1.3 g | 1.9 g | BLS LEU · Laboratory analysis | |
| Lysine | 0.98 g | 1.5 g | BLS LYS · Laboratory analysis | |
| Methionine | 0.3 g | 0.44 g | BLS MET · Laboratory analysis | |
| Phenylalanine | 0.61 g | 0.92 g | BLS PHE · Laboratory analysis | |
| Threonine | 0.53 g | 0.79 g | BLS THR · Laboratory analysis | |
| Tryptophan | 0.16 g | 0.23 g | BLS TRP · Laboratory analysis | |
| Valine | 0.75 g | 1.1 g | BLS VAL · Laboratory analysis |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.