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High-protein coffee milk beverage
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
45
KCAL / 100G
Carbs
4g
· 36%
Protein
5.2g
· 46%
Fat
0.9g
· 18%
Fiber
0g
Vitamins
B12
0.45µg · 19% DV
B2
0.22mg · 17% DV
B5
0.35mg · 7% DV
Biotin
1.5µg · 5% DV
Minerals
Phosphorus
95mg · 14% DV
Calcium
120mg · 12% DV
Zinc
1mg · 9% DV
Iodine
10µg · 7% 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
A protein coffee milk drink contains 45 calories per 100 g. Total calories depend on the amount you drink.
It provides 5.2 g of protein per 100 g. Protein is a prominent part of its macronutrient profile.
With 45 calories and 5.2 g of protein per 100 g, it can fit into calorie- and protein-conscious eating patterns. It is, however, a processed beverage.
Its glycemic index is 32, which falls in the low-GI range. It contains 4 g of carbohydrates per 100 g.
Its 5.2 g of protein per 100 g may support satiety-focused eating. However, it contains no fiber.
This drink contains 4 g of carbohydrates per 100 g. A separate sugar value is not provided.
It contains 0.9 g of fat per 100 g. Its fat content is lower than its protein and carbohydrate content.
Yes, it is listed as compatible with vegetarian diets. It is also compatible with omnivore, Mediterranean, flexitarian, and gluten-free diets.
No. Dairy is listed as an allergen, so people with a milk allergy should avoid it.
No, it contains 0 g of fiber per 100 g. Consider pairing it with fiber-containing foods if increasing fiber intake is a goal.
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Nutrition data compiled from USDA FoodData Central and scientific sources.