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Whole milk is a source of calcium and protein.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
62
KCAL / 100G
Carbs
4.8g
· 31%
Protein
3.2g
· 21%
Fat
3.3g
· 48%
Fiber
0g
Vitamins
B12
0.4µg · 17% 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).
Keep opened milk tightly closed in the refrigerator and use it within the time stated on the package. It should not be left at room temperature for extended periods.
Yes, but freezing can cause the fat and liquid to separate, changing the texture after thawing. Shake it well before use; thawed milk is often best used in cooking or hot drinks.
Prolonged boiling can reduce some heat-sensitive vitamins. Pasteurized and UHT milk do not need to be boiled again for safety; gentle warming is enough.
For most people, adding milk to coffee or tea is not harmful. Tea compounds may slightly reduce absorption of plant-based iron from a meal, so people with iron deficiency may prefer tea between meals.
Whole milk can fit into a post-workout meal because it provides both protein and carbohydrate. Right before training, its richer texture may feel heavy for some people, so timing depends on individual comfort.
Drinking milk at night does not automatically cause weight gain; overall intake and portion size matter most. If it is used as an evening snack, skipping added sugar helps keep it more balanced.
Whole milk has a creamier taste and contains milk fat, which can make it feel more satisfying. It may suit people who want a more filling option, while reduced-fat or skim milk can suit those who prefer a lighter choice.
Lactose intolerance is different from a milk allergy, and the amount tolerated varies from person to person. Those who get symptoms may prefer lactose-free milk or seek individualized advice from a health professional.
No. Lactose-free milk still contains milk proteins, which are the trigger for a milk allergy, so it is not an appropriate alternative for someone with a milk protein allergy.
There is no strong evidence that milk increases mucus production. It can leave a temporary coating sensation in the mouth that makes mucus feel thicker, but it has not been shown to worsen colds or create more phlegm.
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Nutrition data compiled from USDA FoodData Central and scientific sources.