Whole Milk - Fresh
Description
Whole milk is milk with all the constituents naturally occurring in the animal. While this kind of milk is very nutritious, it is high in calories, cholesterol, and lipids. Therefore, skim milk or milk - 2% fat would be a better choice for most persons, especially those who are on a Low Fat Diet (Pritikin), or Weight Reduction Diet.
Caloric Content
| 1 | |
| Calories: | 150 |
| Protein: | 8.03 gm |
| Carbohydrates: | 11.37 gm |
| Fiber: | 0 gm |
| Total fats: | 8.15 gm |
| Saturated fats: | 5.07 gm |
| Unsaturated fats: | 2.65 gm |
| Cholesterol: | 33 mg |
1. 1 cup, 244 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 307 | 5000 IU |
| Thiamine: | .093 | 1.7 mg |
| Vitamin B-2: | .395 | 1.7 mg |
| Vitamin B-6: | .102 | 2.0 mg |
| Vitamin B-12: | .871 | 6 mcg |
| Biotin: | 5 | 300 mcg |
| Niacin: | .205 | 20 mg |
| Pantothenic Acid: | .766 | 10 mg |
| Folic acid: | 12 | 400 mcg |
| Vitamin C: | 2.29 | 60 mg |
| Vitamin E: | .293 | 30 IU |
1. 1 cup, 244 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 291 | 1000 mg |
| Copper: | .5 | 2 mg |
| Iron: | .12 | 18 mg |
| Magnesium: | 33 | 400 mg |
| Manganese: | .005 | n/a mg |
| Phosphorus: | 228 | 1000 mg |
| Potassium: | 370 | n/a mg |
| Selenium: | 3.17 | n/a mcg |
| Sodium: | 120 | n/a mg |
| Zinc: | .93 | 15 mg |
1. 1 cup, 244 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .113 gm |
| Threonine: | .362 gm |
| Isoleucine: | .486 gm |
| Leucine: | .786 gm |
| Lysine: | .637 gm |
| Methionine: | .201 gm |
| Cysteine: | .074 gm |
| Phenylalanine: | .388 gm |
| Tyrosine: | .388 gm |
1. 1 cup, 244 grams
| 1 | |
| Valine: | .537 gm |
| Arginine: | .291 gm |
| Histidine: | .218 gm |
| Alanine: | .277 gm |
| Aspartic acid: | .609 gm |
| Glutamic acid: | 1.68 gm |
| Glycine: | .170 gm |
| Proline: | .778 gm |
| Serine: | .437 gm |
1. 1 cup, 244 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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