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Natural cow's milk, source of calcium and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
61
KCAL / 100G
Carbs
4.8g
· 31%
Protein
3.2g
· 21%
Fat
3.3g
· 48%
Fiber
0g
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
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
2.1g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Once opened, it should be kept refrigerated and is usually best consumed within a few days. If the smell, taste, or texture changes, it should be discarded.
Yes, but freezing can slightly change the texture and cause separation after thawing. Shaking it well helps, and thawed milk is often better used in cooking or smoothies.
Boiling can affect the structure of milk somewhat, and some heat-sensitive vitamins may decrease. Its main protein, carbohydrate, and fat content generally stays largely intact.
Yes, milk is commonly added to both coffee and tea to soften the flavor. In very hot or acidic drinks, it may look slightly curdled, which does not always mean it has spoiled.
It can work at either time. After training, it may be more useful when paired with foods like oats, fruit, or whole grains for a more balanced recovery snack.
For some people, warm milk can be a calming bedtime habit. It is not a guaranteed sleep aid for everyone, and the effect varies from person to person.
The main difference is that lactose-free milk has its lactose broken down. People who struggle to digest regular milk may tolerate lactose-free milk more comfortably.
It can be a practical everyday option, but yogurt and cheese offer different texture, flavor, and digestion characteristics because they are more concentrated or fermented. The best choice depends on how you plan to use it.
People with a dairy allergy should avoid it. Those with lactose intolerance may experience bloating, gas, or discomfort and may do better with smaller amounts or a lactose-free alternative.
A sour smell, curdled appearance, lumps, or an unusual taste are common signs of spoilage. If the package is swollen or it was stored improperly, it should not be consumed.
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.