Milk 3.2% fat: properties and caloric content of the product

Milk is used not only as a drink, but also as an ingredient in cooking. It has a large number of beneficial properties and trace elements. This product can be of plant and animal origin, heat-treated or not, and it also differs in the percentage of fat.The most popular cow's milk is 3.2% fat.

The caloric content of milk directly depends on its fat content, which, in turn, is influenced by animal breeds, the way it feeds, and artificial processing of the finished product. Calorie content is measured by the number of calories per 100 grams of milk.

Based on the type of heat treatment, the product is of several types.

• Pasteurized milk is processed just enough to exterminate harmful bacteria, but at the same time preserve its beneficial properties. It is considered the most commonly eaten species. Energy value - 58 kcal.
• Ultrapasteurized milk is processed for a longer time than the previous type, so about half of the beneficial trace elements remain there. Caloric content of this product is 59 kcal.
• Baked milk has a caramel flavor. It loses its beneficial properties due to the fact that it is subjected to long-term treatment. Energy value - 58 kcal.
• Sterile milk during long-term heat treatment loses all its qualities. Calories - 60 kcal.

Thus, we can conclude that the caloric content per 100 grams of milk is 3.2% fat - 58-60 calories.

The chemical composition of 100 ml of milk 3.2% fat contains a number of the following components:

• water - 88.4 g;
• fats 3.2 g;
• carbohydrates - 4.7 g;
• proteins - 2.9 g;
• cholesterol - 9 g

100 grams of milk also contains:

• calcium - 120 mg (12% of the daily requirement);
• iodine - 9 μg (6%);
• potassium - 146 mg (6%);
• phosphorus - 90 mg (9%);
• Vitamin B2 (riboflavin) - 0.15 mg (8%);
• Vitamin B5 (pantothenic acid) - 0.38 mg (8%);
• Vitamin B4 (choline) - 23.6 mg (5%);
• Vitamin B3 (Niacin) - 0.8 mg (4%);
• Vitamin C (ascorbic acid) - 1.3 mg (2%).

Milk is rich in the following ingredients.

• Potassium in our body regulates the water-salt balance, is responsible for the water content in and between cells, metabolizes carbohydrates and proteins, organizes oxygen supply to the brain, promotes the release of ammonia, and also improves blood circulation and heart function.
• Calcium affects blood coagulation, as it is the main component for the nucleus and cell membrane. This trace element helps muscle work and blocking muscle spasms. In combination with other substances, it helps the pituitary, pancreas and endocrine glands, adrenal gland.
• Calcium and phosphorus strengthen and maintain healthy bones, teeth, hair and nails.
• Iodine in the human body helps the thyroid gland, promotes metabolism and regeneration, strengthens the muscular system and the musculoskeletal system.
• Vitamin B2 helps break down fats and carbohydrates and converts them into energy, contributes to the work and assimilation in the body of other trace elements (iron, zinc).
• Niacin (B3) organizes energy exchange, redox reactions and the digestive system.
• Vitamin b4 performs the work of the nervous system and improves mental abilities.
• Vitamin C promotes skin regeneration, strengthens blood vessels, and also it enhances the protective functions of the body.
• Pantothenic acid (B5) stimulates hormones and affects the emotional state of a person.

But there are categories of people who are contraindicated to eat it. Do not use milk for those who:

• has lactose intolerance;
• is obese;
• has problems with digestive and excretory systems.

It is also not recommended to give such milk to children under one year old. Older people should be limited to one glass per day.

You will learn more about the 3.2% milk fat content in the following video.