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Milk, skimmed

	Energy Distribution % of total food energy
	Protein, total	39.5 %
	Fat, total	7.6 %
	Carbohydrate, total	53 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	150	kJ
Protein, total	3.5	g
total-N	0.5	g
Fat, total	0.3	g
saturated fatty acids	0.2	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0	g
Carbohydrate, total	4.7	g
carbohydrate, available	4.7	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	0.7	g
Moisture	90.8	g

Vitamins
Vitamin A	2.66	RE
retinol	2.55	μg
ß-carotene	1.32	μg
Vitamin D	0.075	μg
D3 cholecalciferol	0.075	μg
Vitamin E	0.008	aTE
alpha-tocopherol	0.008	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.04	mg
Vitamin B2, riboflavin	0.17	mg
Niacin equivalents	0.873	NE
niacin	0.09	mg
tryptophan	0.783	mg
Vitamin B6	0.05	mg
Pantothenic Acid	0.36	mg
Biotin	2	μg
Folates	4.8	μg
Vitamin B12	0.48	μg
Vitamin C	1.3	mg

Minerals
Sodium, Na	44.3	mg
Potassium, K	158	mg
Calcium, Ca	124	mg
Magnesium, Mg	12.2	mg
Phosphorus, P	97	mg
Iron, Fe	0.03	mg
Copper, Cu	0.01	mg
Zinc, Zn	0.41	mg
Iodine, I	24.3	μg
Manganese, Mn	0.008	mg
Chromium, Cr	0.052	μg
Selenium, Se	1.66	μg
Nickel, Ni	0.803	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	4.76	g
Maltose	0	g
Saccharose	0	g
All sugars, total	4.76	g
Starch	0	g

Lipids
C 4:0	0.01	g
C 6:0	0.007	g
C 8:0	0.004	g
C 10:0	0.009	g
C 12:0	0.012	g
C 14:0	0.033	g
C 16:0	0.089	g
C 18:0	0.03	g
C 14:1	0.004	g
C 16:1	0.007	g
C 18:1, n-9	0.067	g
C 20:1, n-11	0.003	g
C 18:2, n-6	0.006	g
C 18:3, n-3	0.002	g

Sums lipids
Sum saturated	0.194	g
Sum monounsaturated	0.081	g
Sum polyunsaturated	0.008	g
Sum n-3 fatty acids	0.002	g
Sum n-6 fatty acids	0.006	g
Trans fatty acids	0.013	g

Cholesterol
Cholesterol	3	mg

Amino acids
Isoleucin	200	mg
Leucine	340	mg
Lysine	310	mg
Methionine	88	mg
Cystine	27	mg
Phenylalanine	180	mg
Tyrosine	150	mg
Threonine	150	mg
Tryptophan	47	mg
Valine	240	mg
Arginine	120	mg
Histidine	99	mg
Alanine	120	mg
Aspartic acid	290	mg
Glutamic acid	700	mg
Glycine	71	mg
Proline	340	mg
Serine	200	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0251