Milk: the composition of cow's milk

The nutritional qualities of milk are numerous. Fluid milk contains in particular:

  • 3.2 g protein per 100 ml
  • 4.6 g carbohydrates per 100 ml,
  • low fat (3.5 g per 100 ml in whole milk, 1.6 g in semi-skimmed milk, and 0.1 g in skim milk),
  • calcium,
  • magnesium,
  • phosphorus (up to 170 mg per 100 ml),
  • sodium (50 mg per 100 ml),
  • many trace elements such as iron, fluorine or zinc,
  • and of course many vitamins (B1, B2, B9, B12, A and D).

Milk and health, stop at conventional wisdom!

The nutritional value of calcium is fundamental, it is the constitution and the function of the bones which are at stake. The prevention of bone diseases, in particular osteoporosis, is in question.

The recommended dietary calcium intake, proposed by a panel of experts, in France is 900 mg / day for adults and 1200 mg / day for women after 55 years and men after 65 years.

The National Health Nutrition Program (PNNS) translates this recommendation of calcium intake by recommending the consumption of three or four dairy products per day, while the actual consumption is about two.

To say that milk and dairy products are bad for your health does not make sense! As with any food, the reasonable consumption of dairy products fits in perfectly with a diversified and balanced diet.

The nutritional quality of milk proteins is excellent because it contains all the amino acids called "essential". An important natural source of vitamins, milk is also low in calories: 65 kcal for 100 ml of whole milk, 48 kcal for semi-skimmed milk and 30 kcal for skimmed milk.

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