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Ovaltine powder, made up with semi-skimmed milk

Ovaltine powder made up with semi-skimmed milk is a milk-based malted drink. The figures describe the prepared drink rather than the dry powder. It mainly provides carbohydrate, with protein and some fat from the milk and powder. Per 100g, it contains 13g carbohydrate, including 9.5g sugars, alongside 3.9g protein and 196mg calcium.

Calcium helps maintain bones and teeth, while protein supports the growth and repair of body tissues. The sugar figure includes sugars from both the milk and the powder; it does not show added sugars separately. Sugar and saturated fat content are relevant for people monitoring these parts of their diet. Full nutrient figures for the prepared drink are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

81 kcal

Energía

343 kJ

Grasa

1.7g

of which saturates

1.1g

Carbohydrate

13g

of which sugars

9.5g

Fibra

0.5g

Proteína

3.9g

Sal

0.13g

Alcohol

0g

Agua

80g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.6µg

Vitamina E

1.4mg

Vitamina C

10mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.35mg

Niacin (B3)

1.9mg

Vitamin B6

0.2mg

Vitamina B12

1µg

Ácido fólico

28µg

Calcio

196mg

Hierro

1.6mg

Magnesio

51mg

Potasio

156mg

Sodio

51mg

Zinc

1.5mg

Other types of ovaltine powder

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Ovaltine powder, made up with skimmed milk

70 kcal

3.9g

0.4g

0.5g

Ovaltine powder, made up with whole milk

96 kcal

3.8g

3.4g

0.5g

About these figures

Values are per 100g of the food as described (Recipe. Calculated from 25g 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