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Milk shake, powder, made up with whole milk

This milk shake is a drink made from milk shake powder mixed with whole milk. It provides carbohydrate, all of which is recorded as sugars, as well as fat, protein and calcium. Per 100g, it contains 11g of sugars, 3.5g of fat, 3.3g of protein and 112mg of calcium.

Calcium helps maintain bones and teeth, while protein is needed for the growth and repair of body tissues. Milk naturally contains lactose, a type of sugar, so the total sugars figure should not be read as a measure of added sugar alone. The sugar and fat content may be relevant to people monitoring their energy intake. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

86 kcal

Energía

362 kJ

Grasa

3.5g

Carbohydrate

11g

of which sugars

11g

Fibra

0g

Proteína

3.3g

Sal

0.1g

Alcohol

0g

Agua

82g

Colesterol

11mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.5µg

Vitamina E

0.07mg

Vitamin K1

0.56µg

Vitamina C

7mg

Thiamin (B1)

0.11mg

Niacin (B3)

1.9mg

Vitamin B6

0.18mg

Vitamina B12

0.8µg

Ácido fólico

21µg

Calcio

112mg

Potasio

157mg

Sodio

40mg

Zinc

0.5mg

Cobre

0.01mg

Iodine

31µg

Other types of milk shake

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Milk shake, powder, made up with semi-skimmed milk

70 kcal

3.3g

1.7g

0g

Milk shake, powder, made up with skimmed milk

59 kcal

3.3g

0.3g

0g

Milk shake, powder

388 kcal

1.3g

1.6g

0g

About these figures

Values are per 100g of the food as described (Recipe. Calculated from 15g powder to 200ml milk). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente