Whole Milk
Summary
Whole milk is a minimally processed product that retains its natural nutritional profile, providing essential nutrients like calcium, protein, and vitamins. The addition of Vitamin D3 enhances its nutritional value by supporting bone health and immune function. Its simple ingredient list and minimal processing contribute to a high score, although it is slightly less optimal than raw milk due to pasteurization.
At a glance
Key ingredients 4
MilkGood
Milk is a natural source of essential nutrients like calcium, protein, and vitamins. It is minimally processed, retaining its nutritional profile. The presence of natural fats and proteins supports overall health.
Risks
Some individuals may be lactose intolerant or allergic to milk proteins.
Benefits
Provides a rich source of calcium and vitamin D, which are crucial for bone health. Contains high-quality protein that supports muscle maintenance.
Vitamin D3Good
Vitamin D3 is added to enhance the nutritional value of milk, supporting bone health and immune function. It is a common fortification in dairy products to prevent deficiencies. The addition of Vitamin D3 helps improve calcium absorption.
Benefits
Enhances calcium absorption and supports bone health. Contributes to immune system function and overall well-being.
Vitamin ENeutral
Vitamin E is an antioxidant that helps protect cells from oxidative damage. It is often added to foods for its preservative qualities. While beneficial, its addition in milk does not significantly alter the nutritional profile.
Benefits
Acts as an antioxidant, protecting cells from damage. Supports skin health and immune function.
Lactase enzymeNeutral
Lactase enzyme is added to milk to break down lactose, making it easier to digest for lactose-intolerant individuals. It is a beneficial addition for those with lactose intolerance. The enzyme does not alter the nutritional content of milk.
Benefits
Facilitates digestion of lactose, making milk accessible to lactose-intolerant individuals. Helps prevent digestive discomfort associated with lactose consumption.
Processing
Processed Culinary Ingredients
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