Nutritional Content of Kefir

More than just beneficial bacteria!

In addition to beneficial bacteria and yeast, kefir contains minerals and essential amino acids that help the body with healing and maintenance functions. The complete proteins in kefir are partially digested and therefore more easily utilized by the body. Tryptophan, one of the essential amino acids abundant in kefir, is well known for its relaxing effect on the nervous system. Because kefir also offers an abundance of calcium and magnesium, which are also important minerals for a healthy nervous system, kefir in the diet can have a particularly profound calming effect on the nerves.

Kefir’s ample supply of phosphorus, the second most abundant mineral in our bodies, helps utilize carbohydrates, fats, and proteins for cell growth, maintenance and energy.

Kefir is rich in Vitamin B12, B1, and Vitamin K. It is an excellent source of biotin, a B Vitamin which aids the body’s assimilation of other B Vitamins, such as folic acid, pantothenic acid, and B12. The numerous benefits of maintaining adequate B vitamin intake range from regulation of the kidneys, liver and nervous system to helping relieve skin disorders, boost energy and promote longevity.

  • Kimberlee

    Can someone please tell me how much magnesium is in 1 – 2 cups of plain Kefir yogurt. I need more magnesium in my diet and I really like plain Kefir yogurt. Thank you very much.

  • akiravei

    Did you know that traditional kefir is manufactured using kefir “grains,” which are porous structures resembling small cauliflower florets; the grains hold the microorganisms that are responsible for the fermentation process. The bacteria and fungus which make up the grains include lactic acid streptococci, leuconostocs, lactobacilli, yeasts and acetic acid bacteria. After fermentation, 1 mL of good quality kefir contains 10,000 to 10,000,000,000 microbes! .

    Read more at www,probioticgrains.org

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  • JR

    How do I know if Water Kefir is working in my body? I don’t feel any different and I have been drinking it daily for over a month.

  • Scott K

    So Just what is the actual carbohydrate content of a cup (8 Ozs.) or fresh raw cow’s milk Kefir, all I have found so far is for dead (pasturized) milk. Is it the same? I know kefir is very good (nutritionally) but I am trying to keep tabs on my carbo intake. I am glad to see that many responders to this site have seen that most doctors are just the minions of Big Pharma, I wish I had seen this sooner, but I know now.

  • kenny

    Thank you for keeping the Kefir message out there,our family has been making Kefir milk for over 20 years
    and it has help us stay healthy,with out ever getting ill.

    • Misty

      How do you make it? Do you have milk cows and make it from raw milk?

  • Where to get free or cheap kefir grains

    Google “Kefir Grains List” or just click this link. It’s where I got mine, don’t mind the TORONTO in the title, it’s the real kefir grains list for the entire world.

    http://www.torontoadvisors.com/Kefir/kefir-list.php

  • Answering Ellen

    Dear Ellen, you’ll have to contact the company regarding the amt of probiotics in your bottled kefir. I think this site might be for homemade kefir that one gets.

  • David

    I should add, that I see a lot of false or misleading information on line about making kefir, needing grains or needing to leave it in a calf’s stomach or what ever. That is all nonsense.

    If you take any healthy mammal milk ( healthy raw milk) and leave it on the counter for a few days at room temperature, it will turn to kefir all by itself. Healthy raw milk contains all the cultures naturally. Human milk too, from healthy humans that is. It can’t be any different. If fresh raw milk does not turn to kefir by itself, there is something wrong.

    • Lou

      When i was a kid we set out out whole fresh milk to sour and clabber before we churned it into butter. I never heard it called kefir and it did not make grains like the grains I have. What it did make was WONDERFUL butter that can’t be found in stores made from fresh milk and the resulting milk that was left was a really good thick buttermilk with tiny bits of butter through. I drool at the thought of that butter. It actually had flavor.

      Lou in Florida

      • http://www.facebook.com/susan.siemers Susan Siemers

        You can buy culture for making cultured butter (which is what you are doing) from Dairy Connection. The advantage is that you know what the end result will be. It clabbers the cream, makes the most wonderful butter, and the butter lasts and lasts, whereas butter made from fresh raw cream will go rancid in a matter of three or four days.

    • http://www.jessicawise.ca Jessica Wise

      Hmmm. Nope. That’s sour milk. It has its place, but it’s not kefir!

    • http://www.facebook.com/susan.siemers Susan Siemers

      Speaking of false or misleading information, this is just not true. It will not have the same yeast in it that kefir does. Kefir grains are yeast, and while your milk may pick up yeast from the air in your kitchen, it will not be the same thing. If you have ever gotten any to develop those little funny yeast colonies in it, I would be very surprised.

  • David

    I was raised on a farm where we raised our own cows and had our own fresh milk straight from the cow. We kids used to drink milk straight from the tit. Mom would fill our cups from the tit and we drank it right there in the barn.

    We always had kefir and cottage cheese made from kefir. There is nothing better. It was a staple. I now live in the city and make my own kefir from store bought milk. I consume most of my milk in the kefir form. I only use fresh milk for my porridge or the odd latte. (I am not much of a coffee drinker at home, but occasionally I do make a latte. I only got hooked on them a few months ago. ) I make about four liters of kefir a week, sometimes more. I don’t think I would be alive if it were not for kefir. I have had ulcers and have irritable gut syndrome and kefir keeps it in check pretty good. If I go about three days without kefir, I am in big trouble. There was many years from the time I left home in 1972 that I did not know that kefir could be made from store bought milk. So I used butter milk and yogurt, it did the job to a degree, but not near as good as kefir. I noticed Kefir became available in stores in the later 90s, when I first saw it anyways. I tried all kinds of ways to make it (including grains and other ways, I forget all the different ways I tried) then figured out that all I had to do is use a spoon of the previous batch to inoculate a container of fresh milk and leave it on the counter for about three days and I had perfect kefir. To me it is a miracle food and one of my best medicines. There is lots of information online about the benefits of kefir and the probiotics in kefir. I would guess that kefir has the full line of beneficial bacterial and yeast cultures. I can’t see how it can be any other way. All healthy mammal milk contains a whole range of natural beneficial bacterial and yeast cultures, native to the area. The key is the mammal has to be truly healthy, eating a natural high quality diet and free of stress. When the diet is compromised and the mammal experiences undue stress the quality of the milk will suffer accordingly. These bacterial and yeast cultures are ubiquitous in nature. If you pick a piece of fruit off a tree and eat it, it is covered in these cultures.

    • peg

      Please tell me what toake with my Kefir? my is sour what iam I doing wrong? can i cook withit? what to do I can not fined any recipes for cheese or yourt to make can you help. thanks Peg

      • http://www.facebook.com/susan.siemers Susan Siemers

        Easiest thing you can make is labneh. Strain out the kefir grains to start your next batch, then put the finished kefir back on the counter to continue to ferment. It will eventually separate; you will see the whey. Then strain that through cheesecloth. I let mine get quite dry, then roll into balls. Then I roll the balls in a mixture of dried herbs, sea salt (not much) and some red pepper flakes. Then I pack them LIGHTLY into a wide mouth pint canning jar and fill to the top with organic olive oil. Keep on the counter. Just make sure the oil completely covers the cheese. When you want some cheese, you stab a ball of labneh and spread it on some sourdough bread or a good cracker. When the cheese balls are all gone, add some red wine vinegar to the leftover olive oil, give it a good shake, and you have a FABULOUS salad dressing!! There will be bits of labneh in the dressing.

        • jay

          HOLY COW!

  • Linda

    i just started using the Kefir, and I love it.I have made it with several types of milk, Is there a reason the Almond milk takes longe to culture? Can you ever make it wrong, where it does not grow