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Powdered Milk Nutrition & Health – Complete Data of All Nutrients

Milk, dry, whole, without added vitamin D
*all the values are displayed for the amount of 100 grams
Article author photo Victoria Mazmanyan by Victoria Mazmanyan | Last updated on October 26, 2023
Medically reviewed by Ani Harutyunyan Article author photo Ani Harutyunyan
Powdered milk


Milk has been a prominent source of nutrients, especially protein, for humans for thousands of years. However, the perishable quality of milk makes it difficult to transport long distances or preserve for extensive periods. For this reason, humans have found ways to transform milk into more lasting products, such as powdered milk.

Powdered milk, also known as milk powder or dried milk, is a dairy product produced by evaporating water from milk. This article will discuss everything necessary regarding powdered milk based on scientific evidence.


Milk powder is a dairy product from which the water has been removed to the greatest extent possible, thus creating hurdles in the growth of microorganisms. Dry milk production consists of the following processing steps - reception, clarification, cooling and storage, standardization, heat treatment, evaporation, homogenization, drying, and packaging (1).

The quality of powdered milk is significantly decided by the quality of the liquid milk from which it has been prepared. The reception process is about selecting the raw milk of a high standard.

The heat treatment rids the milk of any pathogens.

The two methods used today in industrially produced dry milk are spray-drying and roller-drying. Spray drying is the more popular option (1).

During manufacturing, some beneficial nutrients, such as vitamin A, vitamin D, and calcium, may be added to produce fortified powdered milk.

Storage Conditions

Milk powder should be stored in airtight containers; removing the air from the container before sealing it is recommended.

Powdered milk should be stored in a dry, dark, and cool space.

Powdered milk is recommended to be used within 6 months after opening for maximum freshness. However, different kinds of milk powders have different shelf lives.

When stored properly, the shelf life of whole milk powder is one year. Goat's milk powder can be kept from 6 months to a year, while organic whole milk powder can be stored for up to two years (2).


The varieties of powdered milk are decided based on what kind of milk it has been made from and what processing method has been used.

Powdered milk made from non-fat or skim milk is accordingly named non-fat dry milk or skim milk powder and contains less than 1.5% fat by weight. Similarly, powdered milk made from whole milk is called whole milk powder and consists of 26 to 40% fats. While non-fat and skim milk powders have the same fat content, unlike skim milk powder, non-fat milk powder also has a required minimum protein content of 34%.

Skim and non-fat milk powders can also be classified depending on their processing methods: high-heat (least soluble), medium-heat, and low-heat (most soluble) (3).

Depending on the kind of milk used, dry milk can be cow's milk powder, goat's milk powder, camel's milk powder, and so on. However, the most common milk powder found in the stores is made from cow milk.

Different powdered milk can also be made by removing water from other dairy products, such as yogurt and buttermilk.


The nutritional values in this article are presented for whole, dry milk without added vitamin D.

Macronutrients and Calories

Powdered milk is naturally high in nutrients and contains a low percentage of water. Powdered milk contains only 2.47% water.

Dry milk does not have a set average serving size by the Food and Drug Administration. However, adding one cup of water to a quarter cup of dry milk can substitute for  cup of liquid milk. This article will present values of nutrients focusing on an average serving size of a quarter cup or 32g of powdered milk.

Macronutrients chart

26% 26% 38% 3% 7%
Daily Value: 53%
26.32 g of 50 g
Daily Value: 41%
26.71 g of 65 g
Daily Value: 13%
38.42 g of 300 g
Daily Value: 0%
2.47 g of 2,000 g
6.08 g


Dry milk can be considered a high-calorie food, as a quarter cup of powdered milk provides 159 calories.

At the same time, a cup of low-fat milk contains only 103 calories, while a cup of whole-fat milk has 152 calories (4).


Milk is famously an excellent source of protein. Powdered milk is no exception. A quarter cup of dry milk provides 8.42g of protein.

Similarly, a cup of whole milk provides 8.2g of protein. Overall, milk and dry milk have a similar protein composition.

The protein found in milk is considered a complete protein, meaning it is of high quality as it provides high levels of all essential amino acids.

Powdered milk contains relatively lower levels of methionine and phenylalanine while rich in tryptophan, threonine, and isoleucine.

The chief protein in milk is called casein. Casein is a family of poorly soluble proteins bound to phosphorus and calcium that make up 70 to 80% of the protein found in cow milk. Casein is also responsible for the color of milk (5).

The other 20% of protein is made up of so-called whey protein. This is a family of soluble, globular proteins, including beta-lactoglobulin, alpha-lactoglobulin, and serum albumin. Whey is also rich in vitamins and minerals (5).

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 398% 340% 342% 284% 299% 189% 218% 291% 306%
Tryptophan: 371 mg of 280 mg 133%
Threonine: 1188 mg of 1,050 mg 113%
Isoleucine: 1592 mg of 1,400 mg 114%
Leucine: 2578 mg of 2,730 mg 94%
Lysine: 2087 mg of 2,100 mg 99%
Methionine: 660 mg of 1,050 mg 63%
Phenylalanine: 1271 mg of 1,750 mg 73%
Valine: 1762 mg of 1,820 mg 97%
Histidine: 714 mg of 700 mg 102%


A quarter-cup serving of powdered milk contains 8.54g of fats. In comparison, one serving size of low-fat milk contains only 2.4g, of fats, and one cup of whole-fat milk provides 8g of fats.

The fat content of powdered milk is made up predominantly of saturated fat. In every quarter cup of dry milk, 5.34g of saturated fat can be found. This means that saturated fat makes up 63% of the fats in powdered milk.

Saturated fatty acids are more harmful than unsaturated fats. The U.S. Dietary Guidelines recommend restricting saturated fat intake to less than 10% of calories to reduce the risk of cardiovascular disease (6).

A quarter cup of powdered milk also contains 2.53g of monounsaturated fats and only 0.2g of polyunsaturated fatty acids.

Powdered milk contains 31g of cholesterol per quarter-cup serving. One cup of low-fat milk contains only 12g of cholesterol, while 30g can be found in whole-fat milk.

Fat type information

66% 31% 3%
Saturated Fat: 16.742 g
Monounsaturated Fat: 7.924 g
Polyunsaturated fat: 0.665 g


A quarter-cup serving of powdered milk provides 12.3g of carbohydrates. 100% of these fats are sugars, specifically lactose, as dry milk contains no dietary fiber.

For comparison, low-fat milk contains 12.7g of carbohydrates, and whole-fat milk has 12g of carbohydrates, all made up of lactose.

Lactose is a sugar that can be found only in milk products. It is a disaccharide, meaning it is composed of two simple sugar molecules - glucose and galactose. Lactose intolerance is a common digestive disorder when the body cannot break down lactose into glucose and galactose. More information about this can be found in the "Health Impact" section.


Powdered milk is very dense in nutrients. It is in the top 10% of foods as a source of vitamin B2 and in the top 20% as a source of vitamin A.

Powdered milk is an excellent source of vitamins B12, C, B5, and B1. Ample amounts of folate, vitamin B6, vitamin D, vitamin E, vitamin K, and vitamin B3 can also be found in dry milk.

In short, powdered milk has no lack of vitamins.

Liquid milk tends to have higher levels of most vitamins. However, dry milk is relatively richer in folate and vitamin E.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 57% 12% 15% 29% 71% 279% 13% 137% 70% 28% 407% 6%
Vitamin A: 934 IU of 5,000 IU 19%
Vitamin E : 0.58 mg of 15 mg 4%
Vitamin D: 0.5 µg of 10 µg 5%
Vitamin C: 8.6 mg of 90 mg 10%
Vitamin B1: 0.283 mg of 1 mg 24%
Vitamin B2: 1.205 mg of 1 mg 93%
Vitamin B3: 0.646 mg of 16 mg 4%
Vitamin B5: 2.271 mg of 5 mg 45%
Vitamin B6: 0.302 mg of 1 mg 23%
Folate: 37 µg of 400 µg 9%
Vitamin B12: 3.25 µg of 2 µg 135%
Vitamin K: 2.2 µg of 120 µg 2%


Powdered milk is also a great source of minerals, especially calcium, phosphorus, and potassium. Dry milk is in the top 5% of foods as a source of calcium and in the top 6% of foods as a source of potassium.

Powdered milk provides high levels of magnesium and zinc as well.

Dry milk contains sufficient levels of selenium, copper, manganese, iron, and choline.

Dry milk is high in sodium, containing 119mg per quarter-cup serving. Powdered milk is higher in sodium than low-fat or whole-fat milk.

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 274% 18% 61% 333% 118% 49% 92% 27% 6% 89% 65%
Calcium: 912 mg of 1,000 mg 91%
Iron: 0.47 mg of 8 mg 6%
Magnesium: 85 mg of 420 mg 20%
Phosphorus: 776 mg of 700 mg 111%
Potassium: 1330 mg of 3,400 mg 39%
Sodium: 371 mg of 2,300 mg 16%
Zinc: 3.34 mg of 11 mg 30%
Copper: 0.08 mg of 1 mg 9%
Manganese: 0.04 mg of 2 mg 2%
Selenium: 16.3 µg of 55 µg 30%
Choline: 117.4 mg of 550 mg 21%

Glycemic Index

Without added carbohydrate sources, whole milk powder has glycemic index values similar to standard liquid whole milk (7). Standard liquid milk has a low glycemic index of 31 (8).

The glycemic index of powdered milk has been calculated to fall from 23±4 to 68±6, depending on the amount of added carbohydrates. Products containing maltodextrins, corn, or glucose syrups increase the glycemic index by more than 2-fold and glycemic load by 7-fold compared to milk powders with no added carbohydrates (7).

The glycemic load of milk powder ranges from 3 to 18.

Powdered milk, with no added carbohydrates, has a low glycemic index while adding carbohydrates can significantly raise the glycemic index value of dry milk.

Milk products, including milk powder, produce a high insulin response while having a low glycemic index due to their specific protein composition (9).


The acidity of powdered milk is close to neutral, with the pH value falling from 6.6 to 6.8. No significant variation can be seen among different powder milk brands (10).

Similarly, the normal range of pH for milk is 6.5 to 6.7.

The acidity of foods can also be demonstrated by looking at their potential renal acid load or PRAL values. This value shows how much acid or base the food produces inside the gastrointestinal tract.

The PRAL value for powdered milk has been calculated to be -0.4. This shows that powdered milk is only slightly alkaline-forming.

Weight Loss & Diets

Whole powdered milk is high in calories, fats, and carbohydrates. One quarter-cup serving of whole dry milk provides 159 calories. At the same time, a quarter-cup serving of non-fat dry milk is significantly lower in fats and contains 113 calories (11).

Non-fat, skim, or low-fat powdered milk is better for low-fat or low-calorie diets.

Despite the high-calorie content, non-fat dry milk has been researched to help reduce weight gain and associated fatty tissue inflammation in diet-induced obese rats (12).

There is little evidence to support a concern to limit the consumption of milk and other dairy products for children because they may promote obesity (13).

KetoA keto diet allows up to 20 to 30g of carbohydrate daily. One quarter-cup serving of powdered milk contains 12.3g of carbohydrates. This means powdered milk is not advisable on a keto diet and should only be used in strict moderation.
DASHA DASH diet, aiming to lower blood pressure, focuses on low-fat or fat-free dairy products. Powdered milk is often high not only in fats but also in sodium. One quarter-cup serving of dry milk contains 119mg of sodium. Therefore, powdered milk, especially whole-fat, should be avoided on a DASH diet. However, some research found that fortified powdered milk reduces blood pressure (16).
AtkinsDry or liquid milk is prohibited in Phase 1 of the Atkins diet or the Induction phase. You can start using whole or powdered milk starting from Phase 2, but only in moderation and without added carbohydrates (14).
MediterraneanA traditional Mediterranean diet includes low to moderate consumption of dairy products - usually cheese and yogurt. Powdered milk is not advisable to use on a Mediterranean diet. Dry milk with added carbohydrates should especially be avoided.
PaleoA strict paleo diet excludes dairy products, especially when processed, from the acceptable foods list. However, some people incorporate whole-fat milk into their paleo diets. Naturally, powdered milk was not eaten during the Paleolithic era; however, whether or not to use powdered milk on a paleo diet is a personal choice.
Vegan/ Vegetarian/ PescetarianAs a dairy product, powdered milk naturally fits into a vegetarian and pescetarian diet but not a vegan one.
Gluten-freePowdered milk is a gluten-free product.
DukanWhile non-fat milk powder can be consumed in moderation during the Attack phase, it is not recommended.
Intermittent FastingLike most foods, dry milk can be used during eating but should be avoided during fasting.
Low Fat & Low CalorieNon-fat or low-fat powdered milk can fit in a low-fat diet, while whole-fat dry milk does not. However, non-fat and whole-fat dry milk are high-calorie foods and do not fit in a low-calorie diet.
Low CarbOne quarter-cup serving size of whole dry milk contains 12g of carbohydrates. Therefore, powdered milk is not suitable for a low-carb diet.
Anti InflammatoryResearch has suggested that pasteurized and powdered milk, as well as fermented dairy products, display an anti-inflammatory effect, particularly on oral fibroblasts and oral epithelial cells (15). This implies that powdered milk can be used on an anti-inflammatory diet.
BRATMilk and dairy, including powdered milk, should be avoided on a BRAT diet, as consumption may worsen diarrhea.

Health Impact

As powdered milk has nearly the same nutritional properties as liquid milk, it also has very similar impacts on health, both positive and negative.

Health Benefits

Cardiovascular Health

Milk powder presents an excellent opportunity to add missing micronutrients to an everyday diet. Research has shown that together with other preventive interventions, consuming milk powder fortified with potassium and phytosterols represents a cost-effective strategy to attenuate the rapid increase in cardiovascular burden in various countries (16, 17).

Fortified milk powder may reduce the risk of cardiovascular disease by reducing blood pressure and low-density lipoprotein levels. Overall, dairy product consumption, except for butter, has also been shown to decrease arterial stiffness and lower the risk of stroke (16).

Despite the high saturated fat content of whole milk or whole powdered milk, research has implied that dairy consumption induces a positive or neutral effect on human cardiovascular health (18).


Milk powder, supplemented with insulin and resistant dextrin, has been researched to help improve glycemic control, insulin resistance, and blood pressure in elderly patients with type 2 diabetes mellitus (19).

One study identified unique compounds, namely oxylipins and endocannabinoids, in the blood plasma of diet-induced obese rats fed a diet rich in non-fat milk powder high in calcium. These rats displayed decreased adiposity, markedly reduced fatty change, lower fat tissue inflammation, and improved glucose homeostasis (20).

Dairy consumption, including powdered milk consumption, even in moderate amounts, has been associated with a decreased risk of developing type 2 diabetes mellitus and favorable changes in waist circumference, body mass index, and blood pressure (21).

Camel milk powder has also been studied as a potential functional food to help prevent type 2 diabetes mellitus (22).

Bone Health

Dairy products are famously high in calcium and essential for bone health. High dairy consumption can help maintain dental health and prevent osteoporosis.

Postmenopausal women are at a high risk of developing osteoporosis due to hormonal changes. Consumption of high-calcium milk powder effectively reduces bone loss at the lumbar spine among healthy postmenopausal women. Supplementing high-calcium milk powder also reduced height loss (23).

Supplementation with milk powder is also effective in enhancing bone growth in children (24).

However, milk powder supplementation in healthy pubertal adolescents may not significantly affect bone turnover and mineralization (25).


Studies have not concluded definitively about the association between dairy consumption and cancer risk.

Research has found an inverse association between milk consumption and the risk of colorectal and bladder cancer (26).

Casein is the major protein in milk powder and can display comparative anticancer activity. Whey-containing diets have also reduced colon and mammary cancers in laboratory animals (27).

Research has concluded that harm for ordinary people could only occur with excessive consumption rather than regular moderate daily intake, as advised by nutritionists. Products that are grossly and illegally contaminated with environmental pollutants or specific toxicants could also cause harm to human health (27).

Downsides and Risks

Lactose Intolerance

Lactose intolerance is a decreased ability to digest the primary sugar found in milk and milk powder - lactose. It is a common digestive disorder among adults. The disorder is caused by a lack of an enzyme in the small intestine called lactase, which usually breaks down lactose into glucose and galactose.

Common symptoms of lactose intolerance are diarrhea, bloating, nausea, and stomach cramps after consuming dairy products.

Most people with lactose intolerance are born producing enough lactase but lose the ability to do so as they grow into adulthood. This is a genetic lactase deficiency called primary lactose intolerance.

Lactose intolerance can also develop due to injury or a disease, such as Crohn's disease, celiac disease, or intestinal infections. This is called secondary lactose intolerance.

Rarely can a genetic defect cause congenital lactose intolerance.

Milk Allergy

Despite the common misconception, lactose intolerance and milk allergy are different. Milk allergy is an overreaction from the immune system towards particles found in milk and dairy products made from milk.

Milk allergy is one of the most common allergies found in children. However, most of these children overgrow their milk allergy before age 16 (28).

Symptoms of a milk allergy include hives, nausea and vomiting, abdominal cramps, bloody stools, and, in rare cases, anaphylaxis.

The cause of milk allergy is often one or both proteins found in cow milk - casein and whey. Children allergic to cow's milk may also react to sheep's, goat's, or soy's.


Certain compounds decrease in content during milk processing into powder milk, while other compounds may be added.

Heat treatments and homogenization of milk cause the oxidation of valuable anticancer-conjugated linoleic acid through exposure to high temperatures and high pressures and the reduction of fat globule size (27).

Products of cholesterol oxidation are found in dairy products. However, the content of cholesterol oxidation products in milk and dairy is minimal. The formation of cholesterol oxidation products in milk and dairy can only occur under harsh conditions, such as applying high heating temperatures for an extended period, long storage at high temperatures, and foods in a dehydrated state or low water activities (27).

Powdered milk contains oxidized cholesterol, which further contributes to oxidative stress. Cholesterol oxidation products have many adverse biological effects, such as atherogenic, cytotoxic, mutagenic, and carcinogenic (27).

Certain studies have also found a positive association between diets high in calcium and the risk of prostate cancer (26).


In the thirteenth century, Marco Polo reported that soldiers of Kublai Khan carried dried milk on excursions. It is said that part of the fat was removed from the milk before drying, and dehydration was achieved by solar heating.

The first usable commercial production of milk powder was invented by the Russian chemist M. Dirchoff in 1832. In 1850, Birdseye concentrated milk with added sugar until a solid was obtained. In 1855, T. S. Grimwade filed a patent on drying milk, though William Newton had patented a vacuum-drying process as early as 1837.

The real beginning of the concentrated and dried dairy product industry began in the nineteenth century when Nicolas Appert, a French inventor, described his procedure for concentrating and drying milk. 1909 Nicolas Appert developed dried milk in tablet form by air-drying milk solids concentrated to a "dough" consistency. During the second half of the nineteenth century, attempts were made to produce dried milk, which involved adding other dry products to concentrated milk. Sugar, cereal products, and sodas were added singly or in combinations (1).


Regular dry whole milk is light yellow but varies reasonably with the color of the fat from a creamy white to a deep yellow (1). Wrongly stored or manufactured dry milk can be darker or lighter in color:

  1. Browned or darkened: A distinct brown replaces the standard creamy color when this defect is present. This defect is usually associated with an old, stale flavor.
  2. Scorched: Discoloration due to the browning of the milk solids is usually associated with the roller-drying process. The powder may vary from light to dark brown.
  3. Lack of uniformity: This defect may be due to either partial discoloration after packaging or partial scorching during manufacturing (1).

The product should be free-flowing to some extent and with no lumps. Lumpy milk powder lacks homogeneity. This defect is found frequently in the spray process product. Lumps form due to insufficient drying, dripping from spray nozzles, or exposure to moisture-laden air. Hard lumps can range in size from a grain of wheat upward (1).

Rarely, dry milk can also lose its powdery consistency and become rock-solid. In this case, milk solids have lost their value for human consumption (1).


After adding water, whole dry milk should have a pleasant, clean, rich, sweet, and fresh flavor. Reconstituted powder milk tends to have a milder taste than regular milk. However, whole-fat powder milk has a more robust flavor than non-fat or low-fat dry milk.

Defects in taste may result from poor quality ingredients, wrong manufacturing or drying methods, and incorrect storage conditions (1). Common flavor defects are:

  1. Stale: This is a characteristic age defect associated with protein. This defect closely resembles the musty flavor typical of casein. When the defect is intense, it may be accompanied by a darkening of the product. This defect is observed in dry milk after storage for nine months.
  2. Rancid: Rancid whole milk powder has a bitter, soapy, unclean taste, which is persistent after the sample has been chewed up and spit out. The reason may be insufficient temperature used for prior warming and the lipase enzyme that remains active and causes rancidity.
  3. Oxidized or tallow is milk powder's most troublesome flavor defect. Many factors are responsible for developing this defect, such as temperature, light, moisture, acidity, metallic salts, condensation, and type of packaging.
  4. Scorched: This flavor is produced in products subjected to excessive heat during the drying stage or permitted to remain in the drying chamber for too long. It is usually accompanied by many scorched specks in the product and sometimes by a dark discoloration typical of overheating (1).


Powdered milk is often rehydrated back into liquid form by adding water. However, it can also be used dry in various recipes, especially baking.

Ingredients can be added to powdered milk and water to get chocolate, vanilla, or strawberry milk.

While the amount of water used for reconstituting milk can be an individual decision based on preference, a quarter cup of milk powder is usually used with one cup of water to rehydrate the dry milk.

Powdered milk can also make other dairy products, such as sweetened condensed milk, evaporated milk, yogurt, and cheese.

Dry milk is an essential ingredient in a sweet called gulab jamun, popular in South and Southeast Asia. Gulab jamun is made by mixing ingredients into a dough, forming it into balls, deep-frying, and dropping it into simmering sugar syrup.


  28. Milk Allergy Symptoms, Management and Treatment
Article author photo Victoria Mazmanyan
Education: General Medicine at YSMU
Last updated: October 26, 2023
Medically reviewed by Ani Harutyunyan

Important nutritional characteristics for Powdered milk

Powdered milk
Glycemic index ⓘ Source:
Check out our Glycemic index chart page for the full list.
32 (low)
Insulin index ⓘ 75-95
Calories ⓘ Calories per 100-gram serving 496
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 38.42 grams
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. -0.4 (alkaline)
Oxalates ⓘ Animal products do not contain oxalate. 0mg
TOP 5% Calcium ⓘHigher in Calcium content than 95% of foods
TOP 6% Potassium ⓘHigher in Potassium content than 94% of foods
TOP 7% Calories ⓘHigher in Calories content than 93% of foods
TOP 7% Saturated Fat ⓘHigher in Saturated Fat content than 93% of foods
TOP 8% Phosphorus ⓘHigher in Phosphorus content than 92% of foods

Powdered milk calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 496
Calories in 1 cup 635 128 g
Calories in 0.25 cup 159 32 g

Powdered milk Glycemic index (GI)


Mineral chart - relative view

912 mg
TOP 5%
1330 mg
TOP 6%
776 mg
TOP 8%
85 mg
TOP 16%
3.34 mg
TOP 28%
371 mg
TOP 28%
117.4 mg
TOP 48%
16.3 µg
TOP 51%
0.08 mg
TOP 63%
0.04 mg
TOP 68%
0.47 mg
TOP 78%

Vitamin chart - relative view

Vitamin B2
1.205 mg
TOP 10%
Vitamin A
934 IU
TOP 20%
Vitamin B12
3.25 µg
TOP 22%
Vitamin C
8.6 mg
TOP 25%
Vitamin B5
2.271 mg
TOP 28%
Vitamin B1
0.283 mg
TOP 28%
37 µg
TOP 39%
Vitamin B6
0.302 mg
TOP 39%
Vitamin D
0.5 µg
TOP 48%
Vitamin E
0.58 mg
TOP 54%
Vitamin K
2.2 µg
TOP 64%
Vitamin B3
0.646 mg
TOP 75%

Fiber content ratio for Powdered milk

Sugar: 38.42 g
Fiber: 0 g
Other: 0 g

All nutrients for Powdered milk per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 496kcal 25% 7% 10.6 times more than OrangeOrange
Protein 26.32g 63% 10% 9.3 times more than BroccoliBroccoli
Fats 26.71g 41% 9% 1.2 times less than Cheddar CheeseCheddar Cheese
Vitamin C 8.6mg 10% 25% 6.2 times less than LemonLemon
Net carbs 38.42g N/A 23% 1.4 times less than ChocolateChocolate
Carbs 38.42g 13% 24% 1.4 times more than RiceRice
Cholesterol 97mg 32% 12% 3.8 times less than EggEgg
Vitamin D 0.5µg 5% 48% 4.4 times less than EggEgg
Iron 0.47mg 6% 78% 5.5 times less than BeefBeef
Calcium 912mg 91% 5% 7.3 times more than MilkMilk
Potassium 1330mg 39% 6% 9 times more than CucumberCucumber
Magnesium 85mg 20% 16% 1.6 times less than AlmondAlmond
Sugar 38.42g N/A 26% 4.3 times more than Coca-ColaCoca-Cola
Fiber 0g 0% 100% N/AOrange
Copper 0.08mg 9% 63% 1.8 times less than ShiitakeShiitake
Zinc 3.34mg 30% 28% 1.9 times less than BeefBeef
Phosphorus 776mg 111% 8% 4.3 times more than Chicken meatChicken meat
Sodium 371mg 16% 28% 1.3 times less than White BreadWhite Bread
Vitamin A 934IU 19% 20% 17.9 times less than CarrotCarrot
Vitamin A RAE 258µg 29% 24%
Vitamin E 0.58mg 4% 54% 2.5 times less than KiwifruitKiwifruit
Selenium 16.3µg 30% 51%
Manganese 0.04mg 2% 68%
Vitamin B1 0.28mg 24% 28% 1.1 times more than Pea rawPea raw
Vitamin B2 1.21mg 93% 10% 9.3 times more than AvocadoAvocado
Vitamin B3 0.65mg 4% 75% 14.8 times less than Turkey meatTurkey meat
Vitamin B5 2.27mg 45% 28% 2 times more than Sunflower seedSunflower seed
Vitamin B6 0.3mg 23% 39% 2.5 times more than OatOat
Vitamin B12 3.25µg 135% 22% 4.6 times more than PorkPork
Vitamin K 2.2µg 2% 64% 46.2 times less than BroccoliBroccoli
Folate 37µg 9% 39% 1.6 times less than Brussels sproutBrussels sprout
Saturated Fat 16.74g 84% 7% 2.8 times more than BeefBeef
Monounsaturated Fat 7.92g N/A 20% 1.2 times less than AvocadoAvocado
Polyunsaturated fat 0.67g N/A 55% 70.9 times less than WalnutWalnut
Tryptophan 0.37mg 0% 44% 1.2 times more than Chicken meatChicken meat
Threonine 1.19mg 0% 49% 1.7 times more than BeefBeef
Isoleucine 1.59mg 0% 43% 1.7 times more than Salmon rawSalmon raw
Leucine 2.58mg 0% 44% 1.1 times more than Tuna BluefinTuna Bluefin
Lysine 2.09mg 0% 55% 4.6 times more than TofuTofu
Methionine 0.66mg 0% 54% 6.9 times more than QuinoaQuinoa
Phenylalanine 1.27mg 0% 44% 1.9 times more than EggEgg
Valine 1.76mg 0% 42% 1.2 times less than Soybean rawSoybean raw
Histidine 0.71mg 0% 58% Equal to Turkey meatTurkey meat
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - DPA 0g N/A 100% N/ASalmon

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Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 496
% Daily Value*
Total Fat 27g
Saturated Fat 17g
Trans Fat g
Cholesterol 97mg
Sodium 371mg
Total Carbohydrate 38g
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 26g
Vitamin D 20mcg 3%

Calcium 912mg 91%

Iron 0mg 0%

Potassium 1,330mg 0%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
limit break
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
No Trans Fats
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Low in Saturated Fats
limit break
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Low in Sodium
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Low in Sugars
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.

Powdered milk nutrition infographic

Powdered milk nutrition infographic
Infographic link


All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.


Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.