Milk, whole, pasteurised, summer and autumn

Whole pasteurised milk is milk that has been heat-treated to reduce harmful bacteria, with its fat content standardised. These figures describe samples collected in summer and autumn. It provides fat, carbohydrate mainly as lactose, and protein, along with calcium and other vitamins and minerals. Per 100g, it contains 3.6g of fat, 4.1g of carbohydrate, 3.4g of protein and 123mg of calcium.

Calcium helps maintain bones and teeth, while protein supports the growth and repair of body tissues. Whole milk also contains saturated fat, which is worth noting for people monitoring their saturated fat intake. Its sugar is naturally occurring milk sugar, rather than added sugar. Full nutrient figures, including energy, sugars and saturated fat, are in the tables below.