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Made with whole milk and added sugar
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
49
KCAL / 100G
Carbs
7.2g
· 61%
Protein
1.3g
· 11%
Fat
1.5g
· 28%
Fiber
0g
Vitamins
B12
0.18µg · 8% DV
B2
0.08mg · 6% DV
Biotin
1.1µg · 4% DV
B5
0.15mg · 3% DV
Minerals
Iodine
16µg · 11% DV
Phosphorus
40mg · 6% DV
Calcium
49mg · 5% DV
Magnesium
12mg · 3% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.07g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
It has 49 calories per 100 g. Use the amount you drink to estimate your total calorie intake.
There are 1.3 g of protein per 100 g. Its protein content is lower than its carbohydrate content.
Yes. It contains 7.2 g of carbohydrates per 100 g, which is relevant for people tracking carbohydrate intake.
It provides 1.5 g of fat per 100 g. It is made with whole milk.
No. It contains 0 g of fiber per 100 g, so it does not make a meaningful contribution to daily fiber intake.
Its glycemic index is 45. This can be useful for people monitoring the glycemic impact of carbohydrate-containing drinks.
It is compatible with vegetarian, gluten-free, and flexitarian diets. Since it has 49 calories and 7.2 g of carbohydrates per 100 g, the amount consumed should fit your dietary goals.
No. It contains dairy, so it is not suitable for a vegan diet.
No. Dairy is listed as an allergen.
Yes. It is classified as a processed beverage, which can be considered alongside its calorie and macronutrient content.
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Nutrition data compiled from USDA FoodData Central and scientific sources.