Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →95b
Milk (3% fat)
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Milk (3% fat) (240 g) has 146 calories. That works out to 61 calories per 100 g. It contains 11.5 g of carbs, 7.7 g of protein, 7.2 g of fat and 0 g of fiber. Its 1.1 µg of B12 covers 45% of the Daily Value. Its glycemic index is 47 (low), so it raises blood sugar slowly.
Selected: 100 g
61
KCAL / 100G
Carbs
4.8g
· 2% DV
Protein
3.2g
· 6% DV
Fat
3g
· 4% 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 33% · Protein 22% · Fat 45%
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 61 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
1.9g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Brief boiling does not significantly reduce its protein, fat, or calcium. Keeping milk at high heat for a long time can reduce some heat-sensitive vitamins.
Once opened, pasteurized milk should generally be kept tightly closed in the refrigerator and used within 2–3 days. Opened UHT milk should also be refrigerated and finished within a similar timeframe.
Yes, milk can be frozen, though the fat and liquid may separate after thawing. Thaw it in the refrigerator and shake well; it is especially useful in cooking, porridge, or smoothies.
Milk with 3% fat has a fuller mouthfeel and creamier taste. It can give coffee, sauces, custards, and hot drinks a richer result than lower-fat milk.
Very hot coffee mixed with cold milk, or coffee with high acidity, can make milk proteins clump and look curdled. Using fresh milk, warming it slightly first, and avoiding highly acidic coffee can help.
Milk provides both protein and carbohydrate, making it a convenient post-workout option. Pairing it with fruit or a whole-grain food can make a more balanced recovery snack.
Warm milk can be a comforting evening ritual for some people, but it is not guaranteed to cause sleep. Regular sleep timing, caffeine intake, and overall routines have a greater effect on sleep.
There is no strong scientific evidence that milk increases mucus production. Some people notice a temporary thicker feeling in the mouth after drinking it, but this is not the same as producing more mucus.
With lactose intolerance, the issue is lactose rather than the milk's fat level. Lactose-free milk, smaller servings, or fermented dairy foods such as yogurt may be better tolerated depending on the person.
It pairs well with oats, whole-grain cereal, chia seeds, and fruit for a more satisfying snack or breakfast. In savory cooking, it can add a mild, creamy texture to soups, white sauces, and egg dishes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.