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Milk coffee with 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
Biotin
2.5µg · 8% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
96mg · 14% DV
Calcium
120mg · 12% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.9g
MONOUNSATURATED
0.9g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 1.4:1
Below the ideal 4:1 — a good omega balance.
Latte contains 61 calories per 100 grams. The total calories increase as the serving size gets larger.
Yes. Latte provides 3.2 grams of protein per 100 grams.
Latte contains 4.8 grams of carbohydrates per 100 grams. Whether that is high depends on how much you drink overall.
Yes. Latte has 3.3 grams of fat per 100 grams, so it is not a fat-free beverage.
No. Based on the provided nutrition facts, latte contains 0 grams of fiber per 100 grams.
Latte has a glycemic index of 32. That places it in the low glycemic range.
Based on the provided data, latte fits omnivore, pescatarian, vegetarian, Mediterranean, flexitarian, and gluten-free eating patterns. Portion size still matters in the context of your overall diet.
Yes. The provided diet compatibility information lists latte as suitable for a gluten-free diet.
Yes. The listed allergen is dairy, so it may not be suitable for people with dairy allergy.
Yes. Latte is classified here as minimally processed, meaning it is not listed as highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.