Milk

Nutrition Information

Nutrients in dairy

Recently, new beneficial components of milk have been discovered such as whey protein, sphingomyelin and conjugated linoleic acid.

Nutrient Function
Vitamin A Essential for healthy eye sight Important for growth (particularly in children).
Vitamin B12 Helps to keep blood healthy. Assists in the formation of nerve cells.
Riboflavin Helps release energy from food. Helps cells to function properly.
Calcium Essential for strong bones and teeth. Needed for normal muscle and nerve functioning, and may assist in controlling blood pressure.
Potassium Assists with blood pressure control. Important for nerve impulse transmission.
Magnesium Important component in bone structure. Essential for energy transfer around the body.
Zinc Aids wound healing. Essential for normal growth and development in bones, the brain and many other parts of the body.
Phosphorus Forms an important part of the mineral structure in bones and teeth. Works with B vitamins to release energy from food.
Carbohydrate Provides energy for the body.
Protein Needed for growth and development as well as repair to damaged body tissues. Forms part of many enzymes and blood components, and is essential for maintaining muscles.
 

Milk composition

 Milk is made of:

Water
87.6%
Carbohydrates
4.7%
Fat
3.8%
Protein
3.3%
Vitamins and Minerals
0.6%

Nutrient Content

Proximate nutrient content of some Australian milks

Type per 100g 
Protein 
(g) 
Fat 
(g) 
Carbohydrates 
(g) 
Energy 
(kJ) 
Calcium 
(mg) 
Regular/Full-Fat  3.5
3.5 6.3
293
107
UHT/Long-Life  3.6
3.8
4.6  277
117 
Reduced-Fat (modified milk)
3.8
 1.2 6.1
212
 109
Skim  3.7
0.1
5.0
147
121
Source: NUTTAB 2010 - Australian Food Composition Tables: Food Standards Australia New Zealand, Canberra

For more information on the health and nutritional benefits of dairy foods visit our Health pages.


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