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Whole, lactose-free milk. Source of protein and calcium.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
64
KCAL / 100G
Carbs
4.8g
· 30%
Protein
3.3g
· 20%
Fat
3.6g
· 50%
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
2µg · 4% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.3g
MONOUNSATURATED
1g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Yes, many people find lactose-free milk slightly sweeter. That is because the lactose is broken down into simpler sugars that taste sweeter, not because extra sugar must have been added.
Brief heating does not greatly change its protein, fat, or carbohydrate content. Prolonged high heat can reduce some heat-sensitive vitamins and may alter the flavor.
Yes, its fat content gives coffee a creamier texture and fuller taste. It can also be easier to tolerate for people who struggle with lactose digestion.
It can be a practical post-workout option because it provides both protein and carbohydrates. For a more complete recovery meal, pair it with foods such as fruit, oats, yogurt, or eggs.
Yes, most people can. Some may find it gentler than regular milk, although dairy can still feel heavy for people prone to reflux or fullness before bed.
No, not automatically. The main difference is that the lactose has been broken down, so it is mainly helpful for people with lactose intolerance rather than universally healthier.
No. Lactose-free milk still contains milk proteins, so it is not safe for people with a dairy allergy.
Keep it refrigerated and use it according to the storage guidance on the package. If the smell, taste, or texture changes noticeably, it should be discarded.
Yes, it can be frozen, but the texture may separate slightly after thawing. Shake it well before use; it often works best in cooking, baking, or smoothies after freezing.
It works well with oats, fruit, coffee, soups, and breakfast foods. Pairing it with fiber-rich or protein-rich foods can make it more filling than drinking it on its own.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.