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Icelandic Provisions Vanilla Icelandic Skyr - 5.3 Oz
Skyr, Vanilla
Traditional Icelandic Skyr. 15 g protein. 10 g sugar. 1.5% milk fat. Rich in culture, not sugar. Grade A. www.icelandicprovisions.com. We only partner with farmers that agree to not use rBGH (According to the FDA, no significant difference has been found between milk from rBGH-treated and non-rBGH-treated cows). Recycle paper and plastic separately. Made with original Skyr cultures. Protein packed Skyr (skeer) has been a provision of Icelanders for nearly 1,000 years. Our Skyr was developed with Iceland's oldest farmer-owned dairy. It is the only Skyr available in the US that contains Icelandic Heirloom Skyr cultures that Icelanders have been enjoying for centuries. Our heirloom cultures help make our Skyr thick, creamy and delicious. Contains probiotics. Proudly made in Batavia, NY with domestic and imported ingredients.
Ingredients
|
Serving Size: 1container Servings Per Container: |
||
| Calories | Amount Per Serving
120 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 20 | |
| Total Fat | Amount Per serving 2g | 3% |
| Saturated Fat | Amount Per serving 1g | 5% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 20mg | 3% |
| Sodium | Amount Per serving 60mg | 3% |
| Total Carbohydrate | Amount Per serving 14g | 4% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 15g | 30% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 15% | |
| Iron | 0% | |
Skyr (Pasteurized Low-Fat Milk, Live and Active Cultures), Cane Sugar, Vanilla Extract, Pectin, Vanilla Seeds, Natural Flavors, Locust Bean Gum. Live and Active Cultures: Heirloom Skyr Cultures (Streptococcus Thermophilus Islandicus), Lactobacillus Bulgaricus, Bifidobacterium.
Product Attributes
Kosher
Directions
Keep refrigerated.
About the Producer
Icelandic Provisions
Disclaimer
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