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Lactose-free milk, coffee-based, low lactose, moderate calories
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
46
KCAL / 100G
Carbs
5.1g
· 46%
Protein
2.6g
· 23%
Fat
1.5g
· 31%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
90mg · 13% DV
Calcium
110mg · 11% DV
Iodine
16µg · 11% DV
Selenium
2.5µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
A lactose-free milk flat white contains 46 calories per 100 g. Total calories depend on the size of the serving.
It provides 2.6 g of protein per 100 g. The amount of protein increases with a larger serving.
Yes, it contains 5.1 g of carbohydrates per 100 g. It provides 0 g of fiber per 100 g.
A lactose-free milk flat white has 1.5 g of fat per 100 g. Fat intake will vary based on the amount you drink.
Its glycemic index is 35, which falls in the low glycemic index range. Glycemic response can also depend on the serving consumed.
It is made with lactose-free milk. However, it still contains dairy and is not suitable for people with a dairy allergy.
No. It contains dairy, so it is not vegan, but it is compatible with vegetarian eating patterns.
It is listed as compatible with a gluten-free diet. It is also compatible with omnivore, vegetarian, flexitarian, and Mediterranean dietary patterns.
It contains 2.6 g of protein per 100 g, which may contribute to fullness. However, it contains no fiber, and its filling effect depends on portion size.
It is classified as minimally processed. This classification describes its overall processing level alongside its nutrition profile.
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Nutrition data compiled from USDA FoodData Central and scientific sources.