is 3.3% to 3.9%,
while the lactose range is 4.7% to 4.9%. [12]
Milk fat percentages may be manipulated by dairy
farmers' stock diet formulation strategies. Mastitis
infection can cause fat levels to decline. [79]
Nutritional value
Cow's milk (whole)
Nutritional value per 100 g (3.5 oz)
Energy 252 kJ (60 kcal)
Carbohydrates 5.26 g
- Sugars 5.26 g
- Lactose 5.26 g
Fat 3.25 g
- saturated 1.865 g
- monounsaturated 0.812 g
- polyunsaturated 0.195 g
Protein 3.22 g
- Tryptophan 0.075 g
- Threonine 0.143 g
- Isoleucine 0.165 g
- Leucine 0.265 g
- Lysine 0.140 g
- Methionine 0.075 g
- Cystine 0.017 g
- Phenylalanine 0.147 g
- Tyrosine 0.152 g
- Valine 0.192 g
- Arginine 0.075 g
- Histidine 0.075 g
- Alanine 0.103 g
- Aspartic acid 0.237 g
- Glutamic acid 0.648 g
- Glycine 0.075 g
- Proline 0.342 g
- Serine 0.107 g
Water 88.32 g
Vitamin A equiv. 46 μg (6%)
Thiamine (vit. B 1 ) 0.044 mg (4%)
Riboflavin (vit. B 2) 0.183 mg (15%)
Vitamin B 12 0.45 μg (19%)
Choline 14.3 mg (3%)
Vitamin D 2 IU (0%)
Calcium 113 mg (11%)
Magnesium 10 mg (3%)
Potassium 132 mg (3%)
Sodium 43 mg (3%)
100 mL corresponds to 103 g. [80]
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Processed cow's milk was formulated to contain differing
amounts of fat during the 1950s. One cup (250 ml) of 2%-
fat cow's milk contains 285 mg of calcium , which
represents 22% to 29% of the daily recommended intake
(DRI) of calcium for an adult. Depending on the age, milk
contains 8 grams of protein , and a number of other
nutrients (either naturally or through fortification )
including:
Biotin
Iodine
Magnesium
Pantothenic acid
Potassium
Riboflavin
Selenium
Thiamine
Vitamin A
Vitamin B 12
Vitamins D
Vitamin K
The amount of calcium from milk that is absorbed by the
human body is disputed. [81] Calcium from dairy
products has a greater bioavailability than calcium from
certain vegetables, such...