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Natural, unpasteurized milk. Rich in protein, calcium, and B vitamins.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
64
KCAL / 100G
Carbs
4.8g
· 29%
Protein
3.3g
· 20%
Fat
3.7g
· 51%
Fiber
0g
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Biotin
3.2µg · 11% 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 1
Unprocessed
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
0.09g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Raw milk can carry harmful bacteria, parasites, and other pathogens because it has not been heat-treated. The risk is especially important for children, pregnant women, older adults, and people with weakened immunity.
Boiling generally keeps the milk’s protein, fat, and carbohydrate content largely intact. Some heat-sensitive vitamins may decrease, but the safety benefit is much greater.
Raw milk is highly perishable and should be used as soon as possible. Even under refrigeration, spoilage and microbial risk increase over time.
Yes, freezing can extend storage time. After thawing, the texture may separate or become less smooth, so it is often better suited to cooking than drinking.
Yes, that is normal in non-homogenized milk. The fat rises to the top over time and forms a cream layer, which does not automatically mean the milk has spoiled.
Not necessarily. Raw milk still contains lactose, so people with lactose intolerance may have similar symptoms as they do with regular milk.
Because it provides both protein and carbs, milk can be a practical recovery drink after exercise. For food safety, pasteurized or properly boiled milk is the better choice than raw milk.
It can be combined with foods like oats, fruit, or whole-grain dishes to make a more filling snack or meal. For safety, it is better to use it after boiling rather than drinking it raw.
The main difference is safety. Pasteurized milk has been heat-treated to reduce harmful microbes, while raw milk carries a higher risk of foodborne illness.
A sour smell, curdled texture, unusual foaming, or off taste can all suggest spoilage. Still, raw milk can contain unsafe microbes even before obvious signs appear.
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Nutrition data compiled from USDA FoodData Central and scientific sources.