Low-fat milk 1.5% fat

Food number: 684
Food type: Food
Processing method: Industrial
Ingredient class: Milks
Food use class: Milks <2% fat
Edible proportion: 100%
Special diets
Food portions

Total energy content is divided into
fat, total		29%
protein, total		27%
carbohydrate, available		43%
alcohol		0%
fibre, total		0%
organic acids, total		1%
sugar alcohols		0%

Percentage of energy from fatty acids
fatty acids, total saturated		20%
fatty acids, total trans		0%
fatty acids, total monounsaturated cis		7%
fatty acids, total polyunsaturated		1%

Percentage of energy from carbohydrates
sugars, total		43%
starch, total		0%

Nutrient values / 100 g

Nutrient factor	Content	Unit	Method	Acquisition	Reference
Macro-components
energy,calculated	191 (46)	kJ (kcal)	summation from constituent components	value created within host-system
carbohydrate, available	4.8	g	summation from constituent components	value created within host-system
fat, total	1.5	g	calculated on component profile	food label, product information
protein, total	3.0	g	summation from constituent components	value created within host-system
alcohol	0	g	other method type	food composition table	391
Carbohydrate Components
organic acids, total	0.2	g	summation from constituent components	value created within host-system
starch, total	0	g	imputed/estimated, generic	value created within host-system
sugars, total	4.8	g	summation from constituent components	value created within host-system
sucrose	0	g	other method type	food composition table	146
lactose	4.8	g	analytical, generic	independent laboratory
fructose	0	g	other method type	food composition table	146
sugar alcohols	0	g	estimated according to logical deduction	value created within host-system
fibre, total	0	g	other method type	food composition table	59
fibre, water-insoluble	0	g	estimated according to logical deduction	value created within host-system
polysaccharides, non-cellulosic, water-soluble	0	g	estimated according to logical deduction	value created within host-system
glucose	0	g	other method type	food composition table	146
maltose	0	g	other method type	food composition table	146
galactose	0	g	other method type	food composition table	146
Fat
fatty acids, total, calculated as TAG equivalents	1.5	g	summation from constituent components	value created within host-system
fatty acids, total	1.5	g	summation from constituent components	value created within host-system
fatty acids, total saturated	1.0	g	summation from constituent components	value created within host-system
fatty acids, total monounsaturated cis	0.4	g	summation from constituent components	value created within host-system
fatty acids, total polyunsaturated	< 0.1	g	summation from constituent components	value created within host-system
fatty acids, total trans	<0.1	g	summation from constituent components	value created within host-system
fatty acid 18:2 cis,cis n-6 (linoleic acid)	21	mg	calculated, generic	value created within host-system
fatty acid 18:3 n-3 (alpha-linolenic acid)	5	mg	calculated, generic	value created within host-system
fatty acid 20:5 n-3 (EPA)	0	mg	analytical, generic	independent laboratory
fatty acid 22:6 n-3 (DHA)	0	mg	analytical, generic	independent laboratory
cholesterol (GC)	6.4	mg	analytical, generic	independent laboratory	416
sterols, total	0.1	mg	summation from constituent components	value created within host-system
Minerals
sodium	41.0	mg	other method type	food composition table	391
salt	104.5	mg	summation from constituent components	value created within host-system
potassium	150.0	mg	other method type	food composition table	391
magnesium	11.0	mg	other method type	food composition table	391
calcium	120.0	mg	calculated on component profile	food label, product information
phosphorus	90.0	mg	other method type	food composition table	391
iron, total	< 0.1	mg	other method type	food composition table	391
zinc	0.4	mg	other method type	food composition table	391
iodide (iodine)	16.0	µg	other method type	food composition table	391
selenium, total	2.8	µg	analytical, generic	independent laboratory	508
Nitrogen Components
tryptophan	44.3	mg	analytical, generic	independent laboratory	153
Vitamins
vitamin A retinol activity equivalents	12.9	µg	summation from constituent components	value created within host-system
vitamin D	1.0	µg	estimated according to regulatory requirements	other acquisition type	420
vitamin E alphatocopherol	<0.1	mg	summation from constituent components	value created within host-system
vitamin K, total	0.33	µg	summation from constituent components	value created within host-system
vitamin C (ascorbic acid)	1.1	mg	analytical, generic	independent laboratory	90
folate (HPLC)	4.2	µg	summation from constituent components	value created within host-system
niacin equivalents, total	0.8	mg	summation from constituent components	value created within host-system
niacin, preformed (nicotinic acid + nicotinamide)	0.1	mg	other method type	food composition table	510
riboflavine	0.19	mg	analytical, generic	independent laboratory	90
thiamin (vitamin B1)	0.04	mg	analytical, generic	independent laboratory	90
vitamin B-12 (cobalamin)	0.4	µg	other method type	food composition table	146
vitamers pyridoxine (hydrochloride)	0.05	mg	summation from constituent components	value created within host-system
carotenoids, total	8.7	µg	summation from constituent components	value created within host-system

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