NUTRIENTVALUE

NUTRIENT VALUEOF
OF
DAIRY FOODS
DAIRY FOODS

1801 McGill College Avenue, Suite 1000, Montreal, Quebec H3A 2N4
NUTRIENT VALUE OF DAIRY FOODS1

Pantothenic Acid
Saturated Fat

Carbohydrate

Vitamin B12
Kilocalories

Phosphorus

Magnesium
Cholesterol

Vitamin B6
Potassium

Riboflavin
Kilojoules

Vitamin A
Moisture
Measure

Thiamin

Calcium
Sodium
Protein
Weight

Niacin

Folate

Zinc
Fat
g % kcal kJ g g g mg g mg mg RE mg mg NE mg µg µg mg mg mg mg mg
BUTTER
Salted 1 pat 5 18 36 150 tr. 4 2.5 11 tr. 41 1 38 tr. tr. tr. tr. tr. 0.01 0.01 1 1 0.1 tr.

Unsalted 1 pat 5 18 36 150 tr. 4 2.5 11 tr. 1 1 38 tr. tr. tr. tr. tr. 0.01 0.01 1 1 0.1 tr.

Whipped 1 pat 4 16 29 120 tr. 3 2.0 9 tr. 33 1 30 tr. tr. tr. tr. tr. tr. tr. 1 1 0.1 tr.

CHEESE
Blue 50 42 177 740 11 14 9.0 38 1 698 128 114 0.02 0.19 3.1 0.083 18 0.61 0.87 264 194 11.5 1.33

Brick 50 41 185 776 12 15 9.4 47 1 280 68 151 0.01 0.18 2.8 0.033 10 0.63 0.14 337 226 12.2 1.30

Brie 50 48 167 698 10 14 8.7 50 tr. 315 76 91 0.04 0.26 2.9 0.118 33 0.83 0.35 92 94 10.0 1.19

Camembert 50 52 150 627 10 12 7.6 36 tr. 421 93 126 0.01 0.24 2.9 0.114 31 0.65 0.68 194 173 10.0 1.19

Caraway 50 39 188 786 13 15 9.0 47 2 345 47 145 0.02 0.23 2.8 0.037 9 0.14 0.10 337 245 11.1 1.47

Cheddar 50 37 201 842 13 17 10.5 53 1 310 49 152 0.01 0.19 2.7 0.037 9 0.41 0.21 361 256 13.9 1.56

Colby 50 38 197 823 12 16 10.1 48 1 302 63 138 0.01 0.19 2.6 0.040 9 0.41 0.11 342 228 12.9 1.54

Cottage (1% M.F.) 125 mL 119 80 89 372 15 1 0.8 5 3 498 105 13 0.03 0.20 3.0 0.083 15 0.78 0.26 75 164 6.6 0.47

Cottage (2% M.F.) 125 mL 119 79 107 447 16 2 1.5 10 4 483 114 24 0.03 0.22 3.2 0.090 16 0.85 0.29 82 179 7.1 0.50

Cottage, creamed (4.5% M.F.) 125 mL 119 79 123 515 15 5 3.4 18 3 482 100 57 0.03 0.19 2.9 0.080 15 0.74 0.25 71 157 6.3 0.43

Cottage, dry curd (0.4% M.F.) 125 mL 77 80 65 273 13 tr. 0.2 5 1 10 25 6 0.02 0.11 2.6 0.063 11 0.63 0.13 24 80 3.0 0.36

Cream cheese 50 54 175 730 4 17 11.0 55 1 148 60 219 0.01 0.10 0.6 0.024 7 0.21 0.14 40 52 3.2 0.27

Edam 50 42 178 746 13 14 8.8 45 1 483 94 127 0.02 0.20 3.0 0.038 8 0.77 0.14 366 268 14.9 1.88

Feta 50 53 136 570 7 11 7.7 46 2 577 32 66 0.08 0.44 2.2 0.219 17 0.87 0.50 255 174 9.9 1.49

Fontina 50 38 195 815 13 16 9.6 58 1 400 32 145 0.01 0.10 3.1 0.042 3 0.84 0.22 275 173 7.0 1.75

Gouda 50 41 182 761 13 14 9.0 58 1 418 62 89 0.02 0.17 3.0 0.041 11 0.78 0.17 357 279 14.8 1.99

Gruyere 50 33 206 864 15 16 9.5 55 tr. 168 41 151 0.03 0.14 3.6 0.041 5 0.80 0.28 506 303 18.0 1.95

Limburger 50 48 164 684 10 14 8.4 45 tr. 400 64 158 0.04 0.25 2.5 0.043 29 0.52 0.59 248 197 10.5 1.05

Monterey Jack 50 41 187 780 12 15 9.5 45 tr. 268 40 127 0.01 0.20 2.7 0.040 9 0.41 0.11 373 222 13.5 1.50

Mozzarella 50 48 159 665 11 12 7.8 45 1 208 37 137 0.01 0.14 2.6 0.031 4 0.36 0.04 287 206 10.3 1.23

Mozzarella, partly skimmed 50 49 140 585 14 9 5.4 27 2 264 47 96 0.01 0.17 3.3 0.040 5 0.46 0.05 366 262 13.1 1.57

Muenster 50 42 184 771 12 15 9.6 48 1 314 67 158 0.01 0.16 2.8 0.028 6 0.74 0.10 359 234 13.7 1.41
 Pantothenic Acid
Saturated Fat

Carbohydrate

Vitamin B12
Kilocalories

Phosphorus

Magnesium
Cholesterol

Vitamin B6
Potassium

Riboflavin
Kilojoules

Vitamin A
Moisture
Measure

Thiamin

Calcium
Sodium
Protein
Weight

Niacin

Folate

Zinc
Fat
g % kcal kJ g g g mg g mg mg RE mg mg NE mg µg µg mg mg mg mg mg

CHEESE
Neufchatel 50 62 130 543 5 12 7.4 38 1 200 57 132 0.01 0.10 0.8 0.021 6 0.13 0.28 38 68 3.8 0.26

Parmesan, grated 15 mL 6 18 29 121 3 2 1.2 5 tr. 118 7 11 tr. 0.02 0.6 0.007 1 0.09 0.03 87 51 3.2 0.20

Provolone 50 41 176 736 13 13 8.5 35 1 438 69 132 0.01 0.16 3.0 0.037 5 0.73 0.24 378 248 13.8 1.62

Ricotta 50 72 87 364 6 6 4.2 25 2 42 52 67 0.01 0.10 1.1 0.022 6 0.17 0.11 104 79 5.7 0.58

Ricotta made with partly skimmed milk 50 74 69 288 6 4 2.5 15 3 62 63 57 0.01 0.09 1.1 0.010 7 0.15 0.12 136 91 7.4 0.67

Romano 50 31 193 809 16 14 8.6 52 2 600 43 71 0.02 0.19 3.6 0.043 3 0.56 0.21 532 380 20.5 1.29

Swiss and Emmental 50 37 188 786 14 14 8.9 46 2 130 55 127 0.01 0.18 3.4 0.042 3 0.84 0.22 480 302 18.0 1.95

Tilsit 50 43 170 711 12 13 8.4 51 1 377 32 146 0.03 0.18 3.0 0.033 10 1.05 0.17 350 250 6.5 1.75

Processed Cheddar, regular slice 1 31 39 117 487 7 10 6.1 29 1 443 50 90 0.01 0.11 1.7 0.022 2 0.22 0.15 191 231 6.9 0.93

Processed Swiss 50 42 167 698 12 13 8.0 42 1 685 108 115 0.01 0.14 3.0 0.018 3 0.61 0.13 386 381 14.6 1.81

Processed Spread, Cheddar 15 mL 16 48 47 196 3 3 2.1 9 1 262 39 30 0.01 0.07 0.7 0.019 1 0.06 0.11 90 140 4.6 0.42

Processed Cheese Food – Cold Pack 50 43 166 694 10 12 7.7 32 4 483 182 102 0.02 0.22 2.4 0.071 3 0.64 0.49 249 200 14.9 1.51

CREAM
Cereal, Half and Half (10% M.F.) 15 mL 15 82 18 75 tr. 2 1.0 5 1 6 20 14 0.01 0.02 0.1 0.006 tr. 0.05 0.04 16 15 1.5 0.08

Sour Cream (14% M.F.) 15 mL 15 78 23 93 tr. 2 1.3 6 1 6 20 20 0.01 0.02 0.1 0.002 2 0.04 0.05 16 14 1.5 0.07

Table, Coffee (15% M.F.) 15mL 15 78 24 102 tr. 2 1.4 8 1 6 19 21 0.01 0.02 0.1 0.005 tr. 0.04 0.04 15 13 1.5 0.06

Table, Coffee (18% M.F.) 15 mL 15 75 28 117 tr. 3 1.7 9 1 6 19 25 0.01 0.02 0.1 0.004 tr. 0.04 0.04 15 12 1.4 0.05

Whipping, unwhipped (35% M.F.) 15 mL 15 60 49 208 tr. 5 3.3 19 tr. 5 12 57 tr. 0.02 0.1 0.004 1 0.03 0.04 10 9 1.1 0.03

MILK, FLUID3
Whole (≥ 3.25% M.F.) 250 mL 258 88 159 663 9 9 5.4 35 12 126 391 80 0.10 0.42 2.2 0.108 13 0.92 0.81 308 240 34.7 0.98

Partly Skimmed (2% M.F.) 250 mL 258 89 128 536 9 5 3.1 19 12 129 398 147 0.10 0.43 2.2 0.111 13 0.94 0.83 314 245 35.2 1.01

Partly Skimmed (1% M.F.) 250 mL 258 90 108 453 9 3 1.7 10 12 129 402 152 0.10 0.43 2.2 0.111 13 0.95 0.83 317 248 36.0 1.01

Skim (0.1% M.F.) 250 mL 259 91 90 380 9 tr. 0.3 5 13 133 431 158 0.09 0.36 2.3 0.104 13 0.98 0.85 320 261 29.4 1.04

Buttermilk (0.8% M.F.) 250 mL 259 90 105 440 9 2 1.4 9 12 272 392 21 0.09 0.40 1.7 0.088 13 0.57 0.71 303 231 28.4 1.09

Chocolate, Partly Skimmed (2% M.F.) 250 mL 264 84 189 793 8 5 3.3 18 27 159 446 150 0.10 0.43 2.3 0.108 13 0.90 0.79 301 269 34.9 1.08
 Pantothenic Acid
Saturated Fat

Carbohydrate

Vitamin B12
Kilocalories

Phosphorus

Magnesium
Cholesterol

Vitamin B6
Potassium

Riboflavin
Kilojoules

Vitamin A
Moisture
Measure

Thiamin

Calcium
Sodium
Protein
Weight

Niacin

Folate

Zinc
Fat
g % kcal kJ g g g mg g mg mg RE mg mg NE mg µg µg mg mg mg mg mg
MILK, PROCESSED
Condensed, sweetened 250 mL 323 27 1035 4328 26 28 17.7 109 176 410 1198 262 0.29 1.34 6.7 0.165 36 1.44 2.42 914 818 82.9 3.04

Evaporated, Whole, undiluted (7.8% M.F.) 250 mL 268 74 365 1528 18 21 12.5 78 27 283 811 144 0.12 0.85 4.7 0.134 21 0.43 1.71 698 542 64.7 2.06

Evaporated, Partly Skimmed, undiluted (2%M.F.) 250 mL 268 74 245 1026 19 5 3.2 21 30 296 849 210 0.12 0.82 5.1 0.142 22 0.57 1.84 737 531 68.2 2.23

Evaporated, Skim, undiluted (<0.3% M.F.) 250 mL 270 79 210 880 20 1 0.3 10 31 311 895 316 0.12 0.83 5.3 0.149 23 0.65 1.99 782 526 72.5 2.43

Dry, Skim Powder, instant 50 mL 25 4 90 375 9 tr. 0.1 5 13 137 426 178 0.10 0.44 2.2 0.086 12 1.00 0.81 308 246 29.3 1.10

ICE CREAM
Regular, Vanilla (11% M.F.) 125 mL 70 61 142 589 3 8 4.7 31 17 56 140 82 0.03 0.17 0.7 0.032 4 0.27 0.41 90 74 9.8 0.48

Rich, Vanilla (16% M.F.) 125 mL 78 57 189 789 3 12 7.8 48 17 44 124 144 0.02 0.13 0.6 0.030 4 0.28 0.28 92 74 8.6 0.31

Ice Milk, Vanilla, Soft Serve 125 mL 88 70 111 464 4 2 1.4 11 18 62 194 26 0.05 0.17 1.0 0.040 5 0.44 0.39 138 106 12.3 0.47

YOGOURTS4
Plain, Set Style (<1% M.F.) 175 87 89 372 9 tr. 0.1 3 13 125 416 4 0.09 0.35 0.9 0.088 16 0.92 0.90 294 238 26.9 1.24

Plain, Set Style (1% to 2% M.F.) 175 85 110 461 9 3 1.8 11 12 123 410 28 0.08 0.38 1.1 0.086 21 0.98 0.77 320 252 30.5 1.56

Plain, Set Style (2% to 4% M.F.) 175 85 123 516 8 5 3.2 17 12 107 398 34 0.10 0.40 0.9 0.098 21 0.99 0.77 282 238 27.5 1.35

Plain, Set Style (> 4% M.F.) 175 83 182 763 7 10 6.6 32 13 99 365 80 0.11 0.40 0.8 0.105 9 0.95 0.46 264 256 30.3 1.05

Plain, Stirred or Swiss Style 175 85 120 501 9 4 2.3 16 12 111 413 35 0.09 0.42 1.1 0.105 18 0.79 0.78 319 234 31.0 0.88

Coffee or Vanilla Flavor (1.9% M.F.) 175 80 161 672 7 3 2.1 9 27 101 254 38 0.08 0.39 0.9 0.109 19 0.77 0.53 230 189 28.4 0.82

Fruit on Bottom (<1% M.F.) 175 82 108 452 8 tr. 0.2 5 19 123 345 19 0.07 0.31 0.9 0.072 20 0.76 0.55 281 204 42.2 1.37

Fruit on Bottom (1% to 2% M. F.) 175 71 177 741 7 3 1.7 11 31 87 314 35 0.07 0.32 0.8 0.077 20 0.76 0.55 214 189 21.6 1.05

Fruit on Bottom (2% to 4% M. F.) 175 72 200 839 7 5 3.4 18 31 105 328 48 0.11 0.33 0.8 0.105 20 0.75 0.55 250 201 24.3 0.83

Fruit on Bottom (>4% M. F.) 175 73 251 1050 5 11 6.8 11 29 75 323 87 0.07 0.35 0.7 tr. 12 0.91 0.47 188 201 19.3 1.44

Fruit, Stirred or Swiss Style 175 76 178 745 8 3 1.9 11 30 97 321 42 0.08 0.32 0.9 0.089 20 0.63 0.55 242 200 22.0 0.74

Frozen, Plain (5.5% M.F.) 175 66 278 1162 7 10 6.2 17 42 105 244 42 0.09 0.40 0.9 0.105 10 0.79 0.84 252 196 25.6 0.81

Beverage 200 mL 208 82 144 605 6 2 1.2 11 27 83 339 4 0.09 0.44 0.8 0.124 25 1.27 0.89 220 260 33.1 0.93

1 Source: Canadian Nutrient File, 1997, Health and Welfare Canada. 2 — (dash) denotes information is not available.
3 All partially-skimmed and skimmed milk — fluid, evaporated or concentrated and dry — is fortified with vitamin A according to Food and Drug Regulations. Nutrition labels on these fluid milk cartons indicate the quantity of vitamin A added to the milk and does not
include the quantity that is present prior to fortification. Therefore, values for vitamin A in the table are higher than the ones on the labels. All milk, except buttermilk, is fortified likewise with vitamin D. The vitamin D content of 250 mL of milk is 2.6 µg. Vitamin A and
D are not added to milk used to make cheese, yogourt, or ice cream.
4 Yogourt is an unstandardized product. Thus, the caloric values will vary according to the amount of non-fat solids added by the manufacturer.
Note: – Iron and ascorbic acid have not been included as these nutrients are not provided in significant amounts by dairy foods.
– UHT (Sterilized) milk has similar nutrient values as fluid milk. REVISED 1999