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LOW-FAT MILK

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LOW-FAT MILK

Cooperative Regions Of Organic Producer Pools
85 Excellent
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Summary

This low-fat milk is minimally processed and fortified with vitamin A and D, enhancing its nutritional profile. It provides essential nutrients like calcium and protein while maintaining a low-calorie content due to reduced fat. The absence of harmful additives and its simple ingredient list contribute to its high rating.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by Cooperative Regions of Organic Producer Pools
Category Milk

Key ingredients 3

Lowfat milk
Good

Lowfat milk is a minimally processed dairy product that provides essential nutrients such as calcium and protein. It is pasteurized to ensure safety and retain nutritional quality. Compared to whole milk, it has reduced fat content, making it a lower-calorie option.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance. Provides essential vitamins and minerals necessary for overall health.

Vitamin A palmitate
Good

Vitamin A palmitate is added to fortify milk, enhancing its nutritional profile by providing vitamin A. It is a stable form of vitamin A that helps maintain vision and immune function. Fortification ensures adequate intake of this essential nutrient, especially in low-fat dairy products.

Benefits

Supports vision and immune health by providing a stable source of vitamin A. Fortification helps prevent vitamin A deficiency in populations with limited dietary sources.

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Vitamin D3
Neutral

Vitamin D3 is added to milk to aid in calcium absorption and bone health. It is synthesized from lanolin or fish oil, making it a common fortification in dairy products. While beneficial, it is important to consume in appropriate amounts to avoid toxicity.

Risks

Excessive intake of vitamin D3 can lead to toxicity, causing hypercalcemia and associated health issues.

Benefits

Enhances calcium absorption, supporting bone health and reducing the risk of osteoporosis. Fortification helps maintain adequate vitamin D levels, especially in regions with limited sunlight exposure.

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Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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