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Cow's milk with lactose broken down and added vitamins.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lactose-free vitamin milk (240 g) has 110 calories. That works out to 46 calories per 100 g. It contains 11.5 g of carbs, 7.9 g of protein, 3.6 g of fat and 0 g of fiber. Its 1.1 µg of B12 covers 45% of the Daily Value. Its glycemic index is 46 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
110
KCAL / 240G
Carbs
11.5g
· 4% DV
Protein
7.9g
· 16% DV
Fat
3.6g
· 5% 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 42% · Protein 29% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.28 g | 11% |
| Trans fat | 0.12 g | |
| Sodium | 103 mg | 4% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 7.9 g | 16% |
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) | 240 g | 110 kcal |
| 1 tablespoon (small) | 15 g | 7 kcal |
| 1 ounce (medium) | 30 g | 14 kcal |
| 100 g | 100 g | 46 kcal |
| 1 cup (small) | 200 g | 92 kcal |
| 1 bottle (small) | 200 g | 92 kcal |
| 1 cup (large) | 250 g | 115 kcal |
| 1 cup (extra large) | 300 g | 138 kcal |
| 1 bottle (large) | 500 g | 230 kcal |
Calculated from 46 calories per 100 g.
Lactose-free vitamin milk is cow’s milk in which the lactose has been broken down, with vitamins added. It retains milk proteins, so it is not suitable for someone with a cow’s-milk protein allergy.
Yes, many people with lactose intolerance can tolerate lactose-free vitamin milk because its lactose has been broken down. It still contains cow’s-milk proteins, so it is not an option for people with a milk allergy.
Lactose-free vitamin milk often tastes sweeter because breaking lactose into glucose and galactose makes the sugars easier to taste. That sweeter flavor does not necessarily mean sugar has been added.
Yes, lactose-free vitamin milk still contains naturally occurring milk sugars; breaking lactose down does not remove those sugars. Check the product’s nutrition information if you need to account for carbohydrates, such as when managing diabetes.
The added vitamins in lactose-free vitamin milk depend on the product; there is no single standard combination. Check its ingredient list for the specific vitamins rather than assuming every brand contains the same ones.
Yes, lactose-free vitamin milk works in coffee and tea. Its naturally sweeter taste may change the flavor, and adding it gradually to a very hot drink can help prevent it from curdling.
Yes, use lactose-free vitamin milk in sauces, soups, baking, and puddings much like regular milk. It can be heated without lactose returning, though prolonged high heat may reduce some heat-sensitive added vitamins.
Keep lactose-free vitamin milk refrigerated after opening, close the container tightly, and follow the package’s instructions for how soon to use it. Discard it if its smell, appearance, or taste changes noticeably.
Yes, children without a milk allergy can drink lactose-free vitamin milk, including those who have trouble digesting lactose. The added vitamins vary by product, so it should not be treated as a complete substitute for a varied diet.
Lactose-free vitamin milk is not automatically healthier than regular milk. Its main advantage is that people with lactose intolerance may digest it more comfortably; added vitamins do not make it necessary for everyone.
Vitamins
B12
1.08µg · 45% DV
B2
0.43mg · 33% DV
B5
0.84mg · 17% DV
Vitamin A
144µg · 16% DV
Minerals
Phosphorus
228mg · 33% DV
Iodine
48µg · 32% DV
Calcium
288mg · 29% DV
Potassium ⭐
360mg · 11% DV
Sodium
103mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 cup (medium) (240 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.
Lactose-free vitamin milk is cow’s milk in which the lactose has been broken down into simpler sugars, with vitamins added. It keeps a familiar milky texture, though the natural sugars can make it taste a little sweeter than regular milk.
Drink it chilled, pour it over cereal, or use it in tea, coffee and everyday cooking just as you would other milk. It provides protein as well as carbohydrate and some fat, making it a useful addition to breakfast or a snack. If you prefer a less sweet-tasting option, compare brands, and use it as a direct substitute for regular milk in most recipes.
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 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
2.28g
MONOUNSATURATED
0.96g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.