Milk component | Concentration in 1 l whole milka | Percent contribution of 0.5 l whole milk to reference intakeb | Health effects |
---|---|---|---|
Fat | 33 g/l | Energy rich | |
Saturated fatty acids | 19 g/l | Increase HDL, small dense LDL, and total cholesterol. Inhibition of bacteria, virus | |
Oleic acid | 8 g/l | Prevent CHD, gives stable membranes | |
Lauric acid | 0,8 g/l | Antiviral and antibacterial | |
Myrisitc acid | 3,0 g/l | Increase LDL and HDL | |
Palmitic acid | 8 g/l | Increase LDL and HDL | |
Linoleic acid | 1,2 g/l | Omega-6 fatty acid | |
Alpha linolenic a | 0,75 g/l | Omega-3 fatty acid | |
Protein | 32 g/l | 30–40% | Essential amino acids, bioactive proteins, peptides. Enhanced bioavailability |
Lactose | 53 g/l | Lactosylation products | |
Calcium | 1,1 g/l | 40–50% | Bones, teeth, blood pressure, weight control |
Magnesium | 100 mg/l | 12–16% | For elderly, asthma treatment |
Zinc | 4 mg/l | 18–25% | Immune function. Gene expression |
Selenium | 37 ug/l | 30% | Cancer, allergy, CHD |
Vitamin E | 0,6 mg/l | 2 % | Antoixidant |
Vitamin A | 280 ug/l | 15–20% | Vision, cell differentiation |
Folate | 50 ug/l | 6 % | DNA synthesis, cell division, amino acid metabolism |
Riboflavin | 1,83 mg/l | 60–80% | Prevent ariboflavinosis |
Vitamin B12 | 4,4 ug/l | 90% | Key role in folate metabolism |