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Lactose-free and high in protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
4.8g
· 34%
Protein
6g
· 42%
Fat
1.5g
· 24%
Fiber
0g
Vitamins
B12
0.42µg · 18% DV
B2
0.22mg · 17% DV
B5
0.35mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
3µg · 5% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.95g
MONOUNSATURATED
0.42g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
It contains 59 calories per 100 grams. You can scale that amount based on your serving size.
It provides 6 grams of protein per 100 grams. That makes it a protein-forward milk option within the dairy category.
No. This product still contains 4.8 grams of carbohydrates per 100 grams.
It has 1.5 grams of fat per 100 grams. Based on these values, its fat content is relatively moderate.
The glycemic index is 30. That indicates a relatively low glycemic impact.
Per 100 grams, it has 59 calories, 6 grams of protein, and 1.5 grams of fat. It can fit calorie- and protein-conscious eating plans depending on portion size.
Yes, it is compatible with vegetarian diets. It also fits omnivore, pescatarian, Mediterranean, flexitarian, and gluten-free eating patterns.
Yes, it is listed as compatible with a gluten-free diet. However, it does contain dairy as an allergen.
Yes. The listed allergen is dairy.
Yes, its processing level is listed as processed. If processing level matters to you, that is an important point to consider.
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Nutrition data compiled from USDA FoodData Central and scientific sources.