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Milkshake syrup, concentrated, made up with semi-skimmed milk

This milkshake is a drink made by mixing concentrated milkshake syrup with semi-skimmed milk. It provides carbohydrate, protein and some fat, as well as calcium from the milk. Per 100g, the prepared drink contains 9.3g of carbohydrate, all of which is sugars, 2.9g of protein and 110mg of calcium.

Calcium contributes to the maintenance of bones and teeth, while protein is needed for growth and tissue repair. The total sugar content includes naturally occurring milk sugar as well as sugars from the syrup. This is worth noting when considering sugar intake. Full nutrient figures, including energy, saturated fat and salt, are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

59 kcal

Energía

250 kJ

Grasa

1.4g

of which saturates

0.9g

Carbohydrate

9.3g

of which sugars

9.3g

Proteína

2.9g

Sal

0.14g

Alcohol

0g

Agua

86g

Colesterol

6mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina E

0.03mg

Vitamina C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.16mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

Trace

Ácido fólico

5µg

Calcio

110mg

Hierro

0.1mg

Magnesio

10mg

Phosphorus

85mg

Potasio

140mg

Sodio

55mg

Zinc

0.3mg

Cobre

0mg

Selenio

1µg

Iodine

13µg

Other types of milkshake syrup

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Milkshake syrup, concentrated, made up with whole milk

75 kcal

2.8g

3.4g

–

Milkshake syrup, concentrated

133 kcal

Trace

0g

–

About these figures

Values are per 100g of the food as described (Calculated from 40g syrup to 250ml milk). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

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