Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 - >Anybody know the basic nutritional info (gee, how come it doesn't come with >a label on it? hehe) for kefir? In essence, it's the same as whatever you make the kefir with, so if you use milk, it's pretty much the same as for milk. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 At 11:22 AM 3/9/04 -0500, you wrote: > - > >>Anybody know the basic nutritional info (gee, how come it doesn't come with >> hehe) for kefir? > > In essence, it's the same as whatever you make the kefir with, so if you > use milk, it's pretty much the same as for milk. Okay, great, that's pretty much what I was thinking (milk and yogurt numbers are almost interchangeable, which I remember just NOW, of course - what was that about silly questions??). Thanks for the confirmation, though. MFJ There are no stupid questions, but there are plenty of silly ones. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 @@@@@@@@ MFJ: Anybody know the basic nutritional info (gee, how come it doesn't come with a label on it? hehe) for kefir? I'm keeping a food diary and up to this point I've just been using the numbers for yogurt, but have no clue if they're even close, in reality. @@@@@@@@ Hi , For those purposes, just use the nutritional data for raw milk. There would be an insignificantly small difference in macronutrients, no difference in minerals, and minor differences in vitamins, like a little extra of some B-vitamins. [This is assuming your food diary isn't tracking nutrients like volatile aromatics and specific peptides and specific microbes; if you're a closet biochemist with a secret laboratory down there are and you are tracking these things, please tell me how to do it!] Just remember that the milk you get [explanation for others: I personally know the farmers buys from] generally has more fat content than the 3.25% standard used in most " whole milk " data. I think something like 4% would be more accurate, if you want to convert it, but remember there is inherent imprecision in food diary calculations (and you burn calories by pushing buttons on calculators), so my advice is to just use the USDA whole bovine milk data: <usda.shim.net>. BTW, , why are you asking about kefir when you don't even like it? :-) Or have you found The Truth and The Light and joined us to worship in The Church of Sour? Mike SE Pennsylvania The best way to predict the future is to invent it. --Alan Kay Quote Link to comment Share on other sites More sharing options...
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