Table 1.
Essential nutrient content per 100 g of selected dairy foods
| Dairy food (food code) | Calcium (mg) | Potassium (mg) | Phosphorus (mg) | Magnesium (mg) | Zinc (mg) | Protein (g) |
|---|---|---|---|---|---|---|
| Milk, full-fat 3.7 % (01078) | 119 | 151 | 93 | 13 | 0.38 | 3.3 |
| Milk, skimmed (01151) | 122 | 156 | 101 | 11 | 0.42 | 3.4 |
| Yogurt, plain low-fat (01117)a | 183 | 234 | 144 | 17 | 0.89 | 5.3 |
| Yogurt, fruit low-fat (01122)a | 169 | 216 | 133 | 16 | 0.82 | 4.9 |
| Cheddar cheese (01009) | 721 | 98 | 512 | 28 | 3.11 | 24.9 |
| Cottage cheese, non-fat (01014) | 86 | 137 | 190 | 11 | 0.47 | 10.3 |
| Ice cream, vanilla (19095) | 128 | 199 | 105 | 14 | 0.69 | 3.5 |
Source Compiled from U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Available from: Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/ba/bhnrc/ndl [14]
aA higher content of calcium and protein may be found in American yogurts compared with those found in Europe, as milk powder is added to thicken the consistency. In Europe, the calcium and protein contents of yogurts are similar to those of milk