I got a bit confused when looking up nutrition values for milk versus kefir made from that milk. For some reason many tables list higher values of some nutrients (e.g. potassium and magnesium) than is in the source form, i.e. the milk.
Can someone shed light on how this would happen?
I realize that lactose from the milk gets turned into carbon dioxide and alcohol, but where does it take the additional nutrients from if the only nutrition for the kefir grains is the milk and air?