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Natural milk, contains lactose, source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Lactose milk (240 g) has 154 calories. That works out to 64 calories per 100 g. It contains 11.5 g of carbs, 7.9 g of protein, 8.4 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
154
KCAL / 240G
Carbs
11.5g
· 4% DV
Protein
7.9g
· 16% DV
Fat
8.4g
· 11% 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 30% · Protein 21% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 154 kcal | |
| Total fat | 8.4 g | 11% |
| Saturated fat | 5.28 g | 26% |
| Trans fat | 0.17 g | |
| Sodium | 106 mg | 5% |
| 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 | 154 kcal |
| 1 teaspoon (medium) | 5 g | 3 kcal |
| 1 tablespoon (medium) | 15 g | 10 kcal |
| 100 g | 100 g | 64 kcal |
| 1 cup (small) | 180 g | 115 kcal |
| 1 serving (medium) | 200 g | 128 kcal |
| 1 can (medium) | 330 g | 211 kcal |
| 1 cup (large) | 350 g | 224 kcal |
| 1 bottle (medium) | 500 g | 320 kcal |
| 1 pack (large) | 1000 g | 640 kcal |
Calculated from 64 calories per 100 g.
Yes. Lactose milk is ordinary milk that contains its naturally occurring lactose; it is not a separate milk made by adding lactose. Lactose-free milk is different because its lactose has been broken down with the enzyme lactase.
Some people with lactose intolerance can manage a small amount, but lactose milk may cause bloating, gas or diarrhea. The amount tolerated varies; lactose-free milk is often a more comfortable choice for people who get symptoms.
Lactose milk is made from regular milk with its natural lactose left intact. It is commonly pasteurized or treated with UHT heat for safety, so it is minimally processed rather than specially manufactured by adding lactose.
No. Boiling does not meaningfully reduce the lactose in milk. Heat can help make milk safer, but it does not break down lactose, so boiling lactose milk will not make it suitable for someone who cannot digest lactose.
Yes, lactose milk works for homemade yogurt. The starter bacteria use some lactose during fermentation, but they do not remove all of it, so yogurt may still cause symptoms for someone with lactose intolerance.
Keep lactose milk refrigerated after opening and aim to use it within about three days. Close the container between servings, avoid leaving it at room temperature, and discard it if it develops an off smell or other signs of spoilage.
Babies under 12 months should not have lactose milk as their main drink; breast milk or appropriate infant formula is needed at that age. After the first birthday, children can usually drink milk unless an allergy or intolerance changes what is suitable.
Yes, you can freeze lactose milk, though it may separate or become slightly grainy when thawed. Leave room in the container for expansion, thaw it in the refrigerator, and shake it well; the changed texture is usually fine for cooking.
Usually, no. Lactose-free milk can taste sweeter because its lactose has been split into simpler sugars that taste sweeter. Lactose milk retains the original lactose, so it generally tastes like regular milk.
Yes, lactose milk can be added to coffee just like regular milk. Heating or mixing it into coffee does not remove its lactose, so choose lactose-free milk instead if lactose causes you digestive symptoms.
Vitamins
B12
1.08µg · 45% DV
B2
0.43mg · 33% DV
Biotin
7.68µg · 26% DV
B5
0.84mg · 17% DV
Minerals
Phosphorus
228mg · 33% DV
Calcium
288mg · 29% DV
Iodine
38µg · 25% DV
Potassium ⭐
360mg · 11% DV
Sodium
106mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 154 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 milk is regular milk that naturally contains lactose, its milk sugar, as well as protein and calcium; it is not lactose-free milk. Its mild, slightly sweet taste and smooth, pourable texture make it easy to drink on its own or add to coffee, tea, cereal and porridge. It is also used in cooking, from creamy soups to baking. A cup can make a simple snack or part of breakfast, and it pairs well with fruit or oats. If you are choosing foods to limit lactose, check the product details and consider whether it fits your needs.
High
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
5.28g
MONOUNSATURATED
2.16g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.