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Whey, dried

Dried sweet whey is a powdered milk product made by removing water from the liquid left after cheese-making. It is used as a commercial food ingredient and is not the same as whey protein concentrate or isolate. Per 100g, it provides 78g carbohydrate, all recorded as sugars, 12g protein and 790mg calcium.

Calcium helps maintain bones and teeth, while protein supports tissue growth and repair. The sugars in sweet whey are mainly lactose, which may cause digestive symptoms in people with lactose intolerance. Its salt content is 2.7g per 100g, which is worth noting when monitoring salt intake. The amount used in a food affects its contribution to overall intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

353 kcal

Energía

1503 kJ

Grasa

1.3g

of which saturates

0.8g

Carbohydrate

78g

of which sugars

78g

Proteína

12g

Sal

2.7g

Agua

4g

Colesterol

5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamina D

Trace

Vitamina E

Trace

Vitamina C

5mg

Thiamin (B1)

0.5mg

Riboflavin (B2)

2.4mg

Niacin (B3)

0.9mg

Vitamin B6

0.5mg

Vitamina B12

2.4µg

Ácido fólico

22µg

Calcio

790mg

Hierro

0.9mg

Magnesio

150mg

Phosphorus

770mg

Potasio

1980mg

Sodio

1090mg

Zinc

1.2mg

Other types of whey

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whey

25 kcal

1g

0.2g

–

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These figures come from an older part of the dataset that is no longer updated.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