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Lactose-free, source of protein and calcium, easy digestion
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
46
KCAL / 100G
Carbs
4.7g
· 42%
Protein
3.2g
· 28%
Fat
1.5g
· 30%
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
2.1µg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
Lactose-free milk is made by breaking down lactose with the enzyme lactase. Many people with lactose intolerance tolerate it better, but it is not suitable for people with a milk protein allergy.
When lactose is split, it becomes glucose and galactose, which taste sweeter on the tongue. This does not necessarily mean that sugar has been added to the milk.
Yes, it can be used in hot or iced coffee, tea, and cocoa. To reduce the chance of curdling with very acidic coffee or extreme heat, add the milk gradually rather than boiling it.
Brief heating does not meaningfully change its protein, fat, or carbohydrate content. Prolonged high heat may reduce some heat-sensitive vitamins.
Keep it refrigerated after opening and use it within the time stated on the package. Discard it if the smell, taste, or texture changes.
It can be frozen, but its texture may change and the liquid and fat can separate after thawing. Shake it well after thawing; it is often best used in cooking, smoothies, or coffee.
Breaking down lactose mainly changes the milk sugar, not the protein. Lactose-free milk can therefore be a similar option to regular milk for maintaining dairy protein intake.
It can be included after training on its own or alongside foods such as oats, fruit, or another protein source. Its protein can contribute to a recovery meal, while pairing it with other foods makes the meal more filling.
Lactose-free milk contains no fibre, so it should not be expected to relieve constipation directly. Fluids and fibre-rich foods such as vegetables, fruit, pulses, and whole grains are more useful.
No. Lactose-free milk still contains milk proteins, which can trigger an allergic reaction. A milk allergy and lactose intolerance are different conditions.
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Nutrition data compiled from USDA FoodData Central and scientific sources.