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Protein and calcium source, moderate fat milk
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
47
KCAL / 100G
Carbs
4.8g
· 40%
Protein
3.5g
· 29%
Fat
1.6g
· 31%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.18mg · 14% DV
Biotin
3.5µg · 12% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Iodine
16µg · 11% DV
Selenium
2.5µg · 5% 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
— 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
1g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Semi-skimmed milk contains 47 calories per 100 g.
Semi-skimmed milk provides 3.5 g of protein per 100 g. It can therefore contribute to daily protein intake.
Semi-skimmed milk contains 4.8 g of carbohydrates per 100 g.
Semi-skimmed milk contains 1.6 g of fat per 100 g. Its fat content is lower than its protein and carbohydrate content.
No. Semi-skimmed milk contains 0 g of fibre per 100 g.
Semi-skimmed milk has a glycemic index of 30. This is considered a low glycemic index value.
With a glycemic index of 30, semi-skimmed milk is a low-GI food. Individual blood sugar responses can still vary.
Semi-skimmed milk is compatible with omnivore, vegetarian, Mediterranean, and flexitarian eating patterns. It provides 47 calories, 3.5 g protein, and 1.6 g fat per 100 g.
Yes. Semi-skimmed milk is compatible with a vegetarian diet, as well as omnivore, flexitarian, and Mediterranean eating patterns.
Yes. Semi-skimmed milk contains dairy, so it is not suitable for people with a dairy allergy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.