What are the nutritional values of súrmjólk?

What are the nutrition facts for súrmjólk?

Súrmjólk is Icelandic soured milk. A fermented-milk guide says it is more liquid than yogurt and quite acidic, and that in Iceland it is sold in milk-style packages in various flavors. We could not find a per 100 g nutrition table for plain súrmjólk on a page we could open, so we do not publish numbers. Some websites give figures such as calories per cup, but without a source they should not be trusted.

Why do the numbers differ?

• Fat level: milk fat content differs between products; lower-fat versions generally have fewer calories.
• Flavor: flavored súrmjólk can have added sugar, which raises carbohydrate and calories.
• Brand and country: a súrmjólk sold in Iceland is not identical to a similar soured milk sold elsewhere.

How do you check the real values?

1. The package. Look at the per 100 g (or per 100 ml) column, not only the per portion column.
2. Sugar line. Plain súrmjólk should typically have only the natural milk sugar (lactose); a higher figure in a flavored one means added sugar.
3. The ingredients. Plain súrmjólk typically lists milk and cultures.
4. Official data. The Icelandic food composition database (ÍSGEM) is run by Matís; you can search it by food name, but we did not confirm that it has a súrmjólk entry.

What do we know in general terms?

Súrmjólk is a milk product, so it contains milk protein, milk fat (unless fat-reduced), calcium and lactose. It is not lactose-free. The guide we opened says it is rich in acidophilus and bifidus bacteria and links them to better digestion, but it gives no evidence, so treat that as unproven.

How is it eaten?

Usually at breakfast with cereal, bread or cheese, and sometimes with meat or herring. Because it is a drink-like milk product, the portion matters more than the per 100 g value: measure what you pour.