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Whey

Whey is the liquid separated from milk during cheese-making. The figures here describe sweet whey used as a commercial ingredient, rather than whey protein powder. It consists mainly of water and provides carbohydrate, with smaller amounts of protein and fat. Per 100g, it contains 5.1g of carbohydrate, all of which is sugars, 1g of protein, 0.2g of fat and 55mg of calcium.

Calcium helps maintain bones and teeth and supports normal muscle function. The sugars in sweet whey are mainly lactose, the naturally occurring sugar in milk, which can cause digestive symptoms in people with lactose intolerance. Whey also contains milk proteins, which are relevant to people with a milk allergy. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

25 kcal

Energía

106 kJ

Grasa

0.2g

of which saturates

0.1g

Carbohydrate

5.1g

of which sugars

5.1g

Proteína

1g

Sal

0.13g

Agua

93g

Colesterol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

Trace

Vitamina E

Trace

Vitamina C

1mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.13mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

0.2µg

Ácido fólico

4µg

Calcio

55mg

Hierro

0.08mg

Magnesio

8mg

Phosphorus

50mg

Potasio

140mg

Sodio

50mg

Zinc

0.1mg

Cobre

Trace

Other types of whey

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whey, dried

353 kcal

12g

1.3g

–

About these figures

Values are per 100g of the food as described (Commercial ingredient, sweet whey, literature sources). "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These figures come from an older part of the dataset that is no longer updated.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: Milk Products and Eggs Supplement, 1989.

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