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Ultra low-fat milk, source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
33
KCAL / 100G
Carbs
4.8g
· 59%
Protein
3.3g
· 41%
Fat
0g
· 0%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
2µg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Not always. Because it has almost no fat, it may feel less satisfying for some people, so pairing it with oats, fruit, or nuts can make it more filling.
Milk fat adds body and a creamy mouthfeel. When the fat is almost absent, the drink can seem lighter and less rich.
Normal heating does not meaningfully remove its protein or carbohydrate. Very prolonged high heat can affect flavor and may reduce some heat-sensitive vitamins slightly.
It can be, since it provides both protein and carbohydrate in a convenient form. If you want a more substantial recovery snack, combine it with fruit or a grain-based food.
For most people, yes. Tolerance matters more than timing, especially if you have reflux, lactose intolerance, or find that very light drinks do not keep you satisfied.
Once opened, it should be kept refrigerated and used within the time advised on the package. If the smell, taste, or texture changes, it should be discarded.
Yes, but the texture may separate after thawing. Shaking helps, and thawed milk is often better used in cooking than for drinking plain.
No. Lower fat does not mean significantly lower lactose, so lactose-free milk is usually the better choice for people with lactose intolerance.
You can absolutely cook with it in soups, porridge, sauces, and smoothies. Just expect a lighter, less creamy result than with higher-fat milk.
People with a milk allergy should avoid it. Those with lactose intolerance may get digestive symptoms, and very low-fat milk may also be less satisfying for young children or people with high energy needs.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.