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. 2018 Nov 8;7(4):171–182. doi: 10.1007/s13668-018-0253-y

Table 1.

Nutrients in full, medium, and low-fat milk; cheese; and yogurt using the Dutch Food Composition Table. (Available at www.rivm.nl/nevo, accessed 12 July 2018)

Energy (kcal) Water (g) Protein (g) Carbo-hydrate (g) Fat (g) SAFA (g) PUFA (g) Ca (mg) Na (mg) Potas (mg) Phos-phor (mg) Vit B2 (mg) Vit B12 (μg) Vit D (μg) Vit K2 (μg)
Milk Full-fat 62 87.6 3.3 4.5 3.4 2.2 0.1 124 42 163 104 0.18 0.4 0 0.9
Medium fat (semi-skimmed) 46 89.4 3.4 4.7 1.5 1 0 123 42 160 104 0.18 0.45 0 0.5
Low-fat (skimmed) 35 90.3 3.7 4.9 0.1 0.1 0 126 44 169 106 0.18 0.44 0 0
Cheese Full-fat 48+ 369 39.3 22.9 0 30.5 19.9 0.8 816 700 86 539 0.28 2.01 0.3 63.7
Medium fat 30+ 280 45.9 30.1 0 17.7 11.5 0.5 1020 740 102 610 0.32 1.71 0.2 43.6
Low-fat 20+ 246 48.1 34.5 0 12 7.8 0.3 1059 718 112 710 0.4 2.8 0.1 32.8
Yogurt Full-fat 58 89.2 3.8 3.4 2.9 1.9 0.1 143 42 156 114 0.16 0.24 0 0.9
Medium fat 50 90.1 4.2 4.3 1.5 1 0 139 51 142 88 0.2 0.39 0 0.5
Low-fat 37 91.0 4.1 4 0.2 0.1 0 152 43 159 118 0.17 0.28 0 0.1

g gram/100 g product, mg milligram/100 g product, μg microgram/100 g product, SAFA saturated fatty acids, PUFA polyunsaturated fatty acids, Ca calcium, Na natrium, Potas Potassium, Phosphor phosphorus