Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥛
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.8g
· 31%
Protein
3.2g
· 21%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.36mg · 7% DV
Vitamin D
1.2µg · 6% DV
Minerals
Phosphorus
84mg · 12% DV
Calcium
113mg · 11% DV
Iodine
16µg · 11% DV
Selenium
3.7µg · 7% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.87g
MONOUNSATURATED
0.81g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Reliable pasteurized milk does not need to be boiled again; gentle heating until comfortably warm is enough. Prolonged boiling can create a cooked flavor and makes scorching more likely.
As milk heats, proteins and fat components can form a thin layer on the surface. It is harmless, and stirring occasionally can reduce it if you prefer a smoother drink.
Warm milk can be a comforting part of a bedtime routine for some people. It is not, however, a proven treatment for insomnia or a guaranteed sleep aid for everyone.
Cold milk can be added directly to hot coffee, but pre-warmed milk helps keep the drink hotter. Heating it gently rather than boiling it usually gives a smoother, sweeter-tasting result.
Milk can be a convenient post-workout option because it provides both protein and carbohydrate. Pair it with a banana, oats, or a whole-grain sandwich for a more substantial recovery meal.
Cinnamon, cardamom, turmeric, and a small amount of ginger all work well in warm milk. Mix powdered spices with a little milk first to help prevent clumping before adding them to the pan.
Do not leave heated milk at room temperature for long. Cool leftovers promptly, refrigerate them in a covered container, and ideally use them within 1–2 days without repeatedly reheating them.
Milk can be frozen, but its texture may separate after thawing because the fat and proteins can split. Shake it well before using; thawed milk is often better for cooking than for drinking.
Heating does not meaningfully reduce the lactose in milk, so it does not reliably prevent intolerance symptoms. Lactose-free milk or an individually tolerated amount is usually a better choice.
Typical home heating does not remove the protein from milk. High heat can change the structure of some proteins, but it does not make the protein content disappear.
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Nutrition data compiled from USDA FoodData Central and scientific sources.