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Milk, human

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight)
Water 87 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Kilojoules 296 kJ 60a Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 71 kcal 60b Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 4.1 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Saturated fatty acids 1.8 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Transunsaturated fatty acids M g 20 Missing value, content not known.
Cis-mono unsaturated fatty acids 1.6 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Cis-poly unsaturated fatty acids 0.5 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Cholesterol 16 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Carbohydrate, glycemic 7.2 g 50 Estimated value.
Starch 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Mono+Di saccharides 7.2 g 50 Estimated value.
Sugar, added 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Dietary fibre 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Protein 1.3 g 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Alcohol 0 g 10 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 60 RAE 61 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 58 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Beta-carotene 24 µg 419 Swedish National food agency. The food database, Uppsala 1996
Vitamin D 0 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin E 0.3 alfa-TE 419 Swedish National food agency. The food database, Uppsala 1996
Thiamin 0.02 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Riboflavin 0.03 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Niacin 0.2 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B6 0.01 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Folate 5 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Vitamin B12 0 µg 30 Estimated as zero valye when the analysed value is below the quantification limit (determination limit of method)
Vitamin C 4 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Calcium 34 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Iron 0.1 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Sodium 15 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Potassium 58 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Magnesium 3 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Zinc 0.3 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Selenium 1 µg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Copper 0.04 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.
Phosphorus 15 mg 509 Holland B, Welch AA, Unwin ID, Buss DH, Paul AA and Southgate DAT. McCance and Widdowson's TheComposition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, 1991.

Classifications

LanguaL coding of the food
LanguaL Classification
A0148 Milk or milk product (US CFR)
A0780 Liquid milk (EUROFIR)
B1087 Human as milk source
C0235 Milk
E0123 Liquid, low viscosity, with no visible particles
F0003 Not heat-treated
G0003 Cooking method not applicable
H0003 No treatment applied
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0020 Infant or toddler food

Foods in Infant food

Food Groups