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
42
KCAL / 100G
Carbs
5g
· 47%
Protein
3.4g
· 32%
Fat
1g
· 21%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
B5
0.36mg · 7% DV
Biotin
1.8µg · 6% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
3.5µg · 6% 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
0.64g
MONOUNSATURATED
0.29g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Once opened, it should be refrigerated and is usually best consumed within 2–3 days. If it smells sour, looks curdled, or tastes off, discard it.
Normal reheating does not meaningfully change its protein or carbohydrate content. Prolonged high heat may affect flavor and can reduce some heat-sensitive vitamins.
It can curdle when added to very hot, acidic coffee. Warming the milk slightly first and using fresher coffee can help reduce this.
It can work at either time depending on the rest of the meal and your digestion. After training, it is often more useful when paired with an additional protein or carbohydrate source.
Not by itself; weight gain depends more on total energy intake over time. The bigger issue is portion size and whether it comes with sugary extras or late-night snacking.
For some people, yes, because fat can slow digestion and increase satiety. Low-fat milk may still be a practical choice if you want a lighter option.
Yes, but the texture may separate after thawing. Shake it well after defrosting, and use it preferably in cooking or smoothies rather than for drinking plain.
Usually not, because lowering the fat does not remove much lactose. People with lactose intolerance may still get symptoms and often do better with lactose-free milk.
Not necessarily; both can be nutritious and safe. The main differences are shelf life, flavor, and processing method rather than a simple healthy-versus-unhealthy divide.
It pairs well with oats, whole-grain foods, fruit, or nuts. That combination can add fiber, texture, and better satiety than milk alone.
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Nutrition data compiled from USDA FoodData Central and scientific sources.