Whole Milk

AI-written summary · every figure here is per 100 g. For servings, set the calculator and read the Nutrition Facts above.

Whole Milk: Nutritional Analysis

Overview

Whole milk provides a moderate caloric content of 61 kcal per 1 cup serving. The macronutrient composition includes 3.25 g of total fat, which constitutes 4% of the daily value, and 3.15 g of protein, yielding 6% of the daily value. The carbohydrate content is relatively low at 4.8 g, primarily from naturally occurring sugars totaling 5.05 g. Notable micronutrients in whole milk include vitamin B12 at 0.45 mcg (19% DV), important for red blood cell formation, and calcium at 113 mg (9% DV), which supports bone health. While it contains beneficial nutrients, the saturated fat content at 1.865 g (9% DV) may be a consideration for those monitoring fat intake.

Per 100 g of the food (not per serving)

Nutrient	Amount	% Daily Value	Status
Vitamin B12	0.45 mcg	19% DV	Above Average
Calcium	113 mg	9% DV	Moderate
Saturated Fat	1.865 g	9% DV	Moderate
Cholesterol	10 mg	3% DV	Low
Sodium	43 mg	2% DV	Low
Iron	0.03 mg	0% DV	Low

Potential Benefits

• Calcium: Supports bone health and development, making it beneficial for individuals of all ages.
• Vitamin B12: Essential for red blood cell production and maintaining neurological function.
• Protein: Contributes to muscle maintenance and satiety, which may help in managing hunger levels.

Potential Concerns

• Saturated Fat: The presence of 1.865 g may be a concern for individuals monitoring their saturated fat intake.
• Calories: With 61 kcal per 100 g, whole milk is calorie-dense relative to its carbohydrate content, which may impact overall caloric intake if consumed in large quantities.
• Low Iron: The low iron content may not provide sufficient support for those at risk of deficiency, particularly in populations with higher iron needs.

Medication Considerations

No major medication-related concerns are apparent from the provided nutrition data alone. Individual responses may vary depending on ingredients, formulation, and medical history.

Allergens & Sensitivities

Ingredient-level allergen risk cannot be confirmed from nutrition data alone.

Verdict

Whole milk is strongest in calcium and vitamin B12, providing significant benefits for bone health and red blood cell formation. However, it has a moderate level of saturated fat and low iron content, which may be considerations for some individuals. It may suit those seeking a nutrient-dense dairy option, particularly for calcium and protein intake.