Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥛
Low-fat milk, good source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Milk (1% fat) (245 g) has 103 calories. That works out to 42 calories per 100 g. It contains 12.3 g of carbs, 8.3 g of protein, 2.5 g of fat and 0 g of fiber. Its 1.1 µg of B12 covers 46% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 100 g
42
KCAL / 100G
Carbs
5g
· 2% DV
Protein
3.4g
· 7% DV
Fat
1g
· 1% 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 47% · Protein 32% · Fat 21%
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.35mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
2µg · 4% DV
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 42 calories in 100 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.
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
0.65g
MONOUNSATURATED
0.25g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
The main difference is fat content and mouthfeel. Their protein and lactose content are usually similar, but whole milk has a richer, creamier taste.
Brief heating does not meaningfully reduce its protein content. Prolonged boiling can reduce some heat-sensitive vitamins and alter the milk's flavor.
Very acidic coffee, excessive heat, or milk that is no longer fresh can cause milk proteins to clump. Using fresh milk and adding it gradually helps lower the chance of curdling.
Once opened, pasteurized milk should be kept refrigerated with the container closed and used according to the package guidance. Milk left at room temperature for an extended time is not made safe again by chilling it.
Yes, but it may separate and develop a grainier texture after thawing. Shake it well before use, and consider using thawed milk in cooking, baking, or smoothies.
Milk provides both protein and carbohydrate, so it can be a convenient part of a post-workout snack or meal. Pair it with fruit, oats, or a sandwich for a more complete recovery meal.
Warm milk can feel comforting as part of a bedtime routine, but it is not a proven treatment for insomnia. For people who are lactose intolerant, it may cause digestive discomfort that disrupts sleep.
Milk can contribute to bone health, but strong bones also depend on adequate vitamin D, weight-bearing activity, and an overall balanced diet. No single food can guarantee bone health by itself.
Lower-fat milk still contains lactose, so it may trigger gas, bloating, or diarrhea in sensitive individuals. Lactose-free milk or smaller portions based on personal tolerance may be better options.
It depends on the child's age, growth needs, and overall diet. Younger children may need more dietary fat, so families should follow advice from a pediatrician or registered dietitian when choosing milk.
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Nutrition data compiled from USDA FoodData Central and scientific sources.