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Caffeinated, milky coffee, moderate calories
In season: Winter · Autumn · Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cappuccino (regular milk) (180 g) has 81 calories. That works out to 45 calories per 100 g. It contains 9.4 g of carbs, 3.8 g of protein, 2.2 g of fat and 0 g of fiber. Its 0.3 mg of B2 covers 25% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 180 g
81
KCAL / 180G
Carbs
9.4g
· 3% DV
Protein
3.8g
· 8% DV
Fat
2.2g
· 3% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 21% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 3.8 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 180 g | 81 kcal |
| 100 g | 100 g | 45 kcal |
| 1 cup (small) | 120 g | 54 kcal |
| 1 serving (medium) | 180 g | 81 kcal |
| 1 piece (medium) | 180 g | 81 kcal |
| 1 cup (large) | 240 g | 108 kcal |
| 1 serving (large) | 240 g | 108 kcal |
| 1 piece (large) | 240 g | 108 kcal |
| 1 cup (extra large) | 350 g | 158 kcal |
Calculated from 45 calories per 100 g.
A cappuccino with regular milk is made with espresso, steamed milk and a layer of foamed milk. The foam gives it its characteristic airy top and a stronger coffee impression than a milkier latte.
A cappuccino has a more noticeable layer of milk foam and a more concentrated coffee character, while a latte contains more steamed milk. The exact balance can vary between cafés.
Make espresso, heat and froth regular milk, then pour the milk and foam over the espresso. Without an espresso machine, use moka-pot coffee and a handheld milk frother for a practical home version.
Not necessarily. Caffeine depends mainly on how much espresso is used, not on whether the drink is called a cappuccino or latte. Compare the café’s espresso shots and serving sizes to know which has more.
Cappuccino foam can collapse when the milk is poorly textured or has large, dry bubbles. Froth the milk until it looks smooth and glossy, and serve the drink promptly so the foam stays airy.
Yes, a cappuccino with regular milk contains caffeine because it is made with espresso. The amount varies with the coffee beans and espresso used; adding milk does not remove the caffeine.
Yes, the caffeine in a cappuccino can make it harder to fall asleep, particularly when you drink it later in the day. If caffeine affects your sleep, choose a caffeine-free drink in the evening.
Yes, you can drink a cappuccino on an empty stomach, but coffee can trigger heartburn, nausea or stomach discomfort in some people. If that happens to you, have it with food instead.
No, a cappuccino does not automatically dehydrate you; its water contributes to your fluid intake. It can be part of your drinks for the day, though it should not replace water altogether.
You can reheat a leftover cappuccino, but the foam will lose its texture and the coffee may taste less fresh. It is best enjoyed soon after preparation; do not leave the milk drink out for a long time.
Vitamins
B2
0.32mg · 25% DV
B12
0.54µg · 23% DV
B5
0.72mg · 14% DV
Biotin
3.6µg · 12% DV
Minerals
Phosphorus
117mg · 17% DV
Calcium
153mg · 15% DV
Iodine
14µg · 9% DV
Zinc
0.72mg · 7% DV
Potassium ⭐
216mg · 6% DV
Sodium
68mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 1 cup (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cappuccino (regular milk) is an Italian coffee made with espresso, steamed milk and a layer of milk foam. The espresso’s roasted, slightly bitter notes are softened by the milk, while the foam gives each sip a light, velvety texture. In Italy it is commonly enjoyed in the morning, often alongside a pastry; elsewhere, it is a familiar café drink at breakfast or as a daytime coffee break.
Milk makes it more filling than black coffee, and it provides a modest amount of protein; it contains 45 calories per 100 g. Pair it with a plain croissant or biscuit, or enjoy it on its own. Skip added sugar if you prefer the espresso and milk flavours to come through.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally 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
1.26g
MONOUNSATURATED
0.54g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.