Human Milk
Description
Human milk differs from cow's milk in a number of ways: it is higher in calories, carbohydrates, lipids, vitamin C, niacin, and vitamin A than whole milk. Conversely, human milk is lower than cow's milk in protein, calcium, choline, magnesium, phosphorus, potassium, sodium, iron, zinc, thiamine, riboflavin, pantothenic acid, vitamin B-6, vitamin B-12, and vitamin D.
Caloric Content
| 1 | |
| Calories: | 171 |
| Protein: | 2.53 gm |
| Carbohydrates: | 17 gm |
| Fiber: | 0 gm |
| Total fats: | 10.7 gm |
| Saturated fats: | 4.94 gm |
| Unsaturated fats: | 5.3 gm |
| Cholesterol: | 34 mg |
1. 1 cup, 246 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 593 | 5000 IU |
| Thiamine: | .034 | 1.7 mg |
| Vitamin B-2: | .089 | 1.7 mg |
| Vitamin B-6: | .027 | 2.0 mg |
| Vitamin B-12: | .111 | 6 mcg |
| Biotin: | trace | 300 mcg |
| Niacin: | .435 | 20 mg |
| Pantothenic Acid: | .549 | 10 mg |
| Folic acid: | 13 | 400 mcg |
| Vitamin C: | 12.3 | 60 mg |
| Vitamin E: | .55 | 30 IU |
1. 1 cup, 246 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 79 | 1000 mg |
| Copper: | .12 | 2 mg |
| Iron: | .07 | 18 mg |
| Magnesium: | 8 | 400 mg |
| Manganese: | trace | n/a mg |
| Phosphorus: | 34 | 1000 mg |
| Potassium: | 126 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 42 | n/a mg |
| Zinc: | .42 | 15 mg |
1. 1 cup, 246 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .041 gm |
| Threonine: | .112 gm |
| Isoleucine: | .137 gm |
| Leucine: | .233 gm |
| Lysine: | .168 gm |
| Methionine: | .052 gm |
| Cysteine: | .047 gm |
| Phenylalanine: | .113 gm |
| Tyrosine: | .129 gm |
| Valine: | .156 gm |
| Arginine: | .105 gm |
| Histidine: | .057 gm |
| Alanine: | .089 gm |
| Aspartic acid: | .201 gm |
| Glutamic acid: | .414 gm |
| Glycine: | .064 gm |
| Proline: | .203 gm |
| Serine: | .107 gm |
1. 1 cup, 246 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
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