Milk is an opaque white liquid produced by the mammary glands of mammals. It provides the primary source of nutrition for young mammals before they are able to digest other types of food. The early lactation milk is known as colostrum, and carries the mother's antibodies to the baby.
It can reduce the risk of many diseases in the baby. The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cattle's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.
Nutrition and health
The composition of milk differs widely between species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules and the strength of the curd are among those than can vary.
For example:
Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams.
Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on.
Donkey and horse milk have the lowest fat content, while the milk of seals and whales can contain more than 50% fat. High fat content is not unique to aquatic mammals, as guinea pig milk has an average fat content of 46%.
Nutritional value :
Cow milk (whole) Nutritional value per 100 g (3.5 oz)
Energy 60 kcal 250 kJ
Carbohydrates 5.26 g
- Sugars 5.26 g
- Lactose 5.26 g
Fat 3.25 g
- saturated 1.865 g
- monounsaturated 0.812 g
- polyunsaturated 0.195 g
Protein 3.22 g
- Tryptophan 0.075 g
- Threonine 0.143 g
- Isoleucine 0.165 g
- Leucine 0.265 g
- Lysine 0.140 g
- Methionine 0.075 g
- Cystine 0.017 g
- Phenylalanine 0.147 g
- Tyrosine 0.152 g
- Valine 0.192 g
- Arginine 0.075 g
- Histidine 0.075 g
- Alanine 0.103 g
- Aspartic acid 0.237 g
- Glutamic acid 0.648 g
- Glycine 0.075 g
- Proline 0.342 g
- Serine 0.107 g
Water 88.32 g
Vitamin A equiv. 28 μg 3%
Thiamine (Vit. B1) 0.044 mg 3%
Riboflavin (Vit. B2) 0.183 mg 12%
Vitamin B12 0.44 μg 18%
Vitamin D 40 IU 10%
Calcium 113 mg 11%
Magnesium 10 mg 3%
Potassium 143 mg 3%
100 ml corresponds to 103 g.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Processed milk began containing differing amounts of fat during the 1950s. 1 cup (250 ml) of 2%-fat milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:
Biotin
pantothenic acid
Iodine
Potassium
Magnesium
Selenium
Thiamine
Vitamin A
Vitamin B12
Riboflavin
Vitamins D
Vitamin K
The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents,but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.
Sumber :Wikipedia
It can reduce the risk of many diseases in the baby. The exact components of raw milk varies by species, but it contains significant amounts of saturated fat, protein and calcium as well as vitamin C. Cattle's milk has a pH ranging from 6.4 to 6.8, making it slightly acidic.
Nutrition and health
The composition of milk differs widely between species. Factors such as the type of protein; the proportion of protein, fat, and sugar; the levels of various vitamins and minerals; and the size of the butterfat globules and the strength of the curd are among those than can vary.
For example:
Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar), and supplies 72 kcal of energy per 100 grams.
Cow's milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7% minerals and supplies 66 kcal of energy per 100 grams. See also Nutritional value further on.
Donkey and horse milk have the lowest fat content, while the milk of seals and whales can contain more than 50% fat. High fat content is not unique to aquatic mammals, as guinea pig milk has an average fat content of 46%.
Nutritional value :
Cow milk (whole) Nutritional value per 100 g (3.5 oz)
Energy 60 kcal 250 kJ
Carbohydrates 5.26 g
- Sugars 5.26 g
- Lactose 5.26 g
Fat 3.25 g
- saturated 1.865 g
- monounsaturated 0.812 g
- polyunsaturated 0.195 g
Protein 3.22 g
- Tryptophan 0.075 g
- Threonine 0.143 g
- Isoleucine 0.165 g
- Leucine 0.265 g
- Lysine 0.140 g
- Methionine 0.075 g
- Cystine 0.017 g
- Phenylalanine 0.147 g
- Tyrosine 0.152 g
- Valine 0.192 g
- Arginine 0.075 g
- Histidine 0.075 g
- Alanine 0.103 g
- Aspartic acid 0.237 g
- Glutamic acid 0.648 g
- Glycine 0.075 g
- Proline 0.342 g
- Serine 0.107 g
Water 88.32 g
Vitamin A equiv. 28 μg 3%
Thiamine (Vit. B1) 0.044 mg 3%
Riboflavin (Vit. B2) 0.183 mg 12%
Vitamin B12 0.44 μg 18%
Vitamin D 40 IU 10%
Calcium 113 mg 11%
Magnesium 10 mg 3%
Potassium 143 mg 3%
100 ml corresponds to 103 g.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Processed milk began containing differing amounts of fat during the 1950s. 1 cup (250 ml) of 2%-fat milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on the age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification) including:
Biotin
pantothenic acid
Iodine
Potassium
Magnesium
Selenium
Thiamine
Vitamin A
Vitamin B12
Riboflavin
Vitamins D
Vitamin K
The amount of calcium from milk that is absorbed by the human body is disputed. Calcium from dairy products has a greater bioavailability than calcium from certain vegetables, such as spinach, that contain high levels of calcium-chelating agents,but a similar or lesser bioavailability than calcium from low-oxalate vegetables such as kale, broccoli, or other vegetables in the Brassica genus.
Sumber :Wikipedia
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