Milk and dairy
Whole milk
According to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, every 100 g of whole milk has 58 kcal, 3 g of protein, 4.5 g of carbs, 3 g of fat and 0 g of fiber.
- Gluten free
- Vegetarian
Internal catalog classifications, not certifications that allergens are absent. For prepared or industrialized products, check the label.
Values per 100 g from the Darwin base, attributed to TACO (NEPA/Unicamp, 4th edition). The food description says whether it is raw, cooked or prepared.
Calculate the composition for another amount
Enter the weight, in grams, of the food in the form described above. The calculator adjusts the catalog data by simple proportion. It does not estimate added ingredients, household measures or a meal plan.
Enter a weight between 1 and 2,000 grams to get the calculation.
- Energy
- kcal
- Protein
- g
- Carbs
- g
- Fat
- g
- Fiber
- g
Calculation based on the values registered per 100 g. Check the original TACO (NEPA/Unicamp).
In a usual serving
In this catalog's reference serving, 200 g (1 copo), whole milk has:
- 116 kcal
- 6 g of protein
- 9 g of carbs
- 6 g of fat
- 0 g of fiber
Recalculated linearly from 100 g. The household measure was registered in Darwin; it is not an amount recommended for you nor an official standardized measure from TACO.
The catalog records a numeric value of zero for vitamin A, folate, vitamin B12. This does not prove absolute absence nor mean that all brands and preparation methods have the same composition.
Equivalent substitutions
A serving of whole milk (1 copo (200ml)) and what yields the same exchange in the "Laticínios ~ 8g prot" group in the other options below.
- Skim milk 1 copo (200ml)
- Plain whole milk yogurt 1 pote (170g)
- Queijo cottage 3 colheres sopa (70g)
- Queijo minas light 2 fatias (60g)
- Iogurte grego integral 1 pote pequeno (100g)
- Mozzarella cheese 2 fatias (50g)
- Ricota 4 colheres sopa (80g)
- Minas frescal cheese 2 fatias (60g)
- Cheddar cheese 2 fatias (35g)
- Creamy requeijão 4 colheres sopa (60g)
- Plain skim milk yogurt 1 pote (200g)
- Curdled milk 1 pote (130g)
- Soy milk 1 copo grande (230ml)
- Plain drinkable yogurt 1 garrafa pequena (250ml)
- Parmesan cheese 2 colheres sopa ralado (20g)
Comparison within milk and dairy
Whole milk ranks 10th in protein among the 12 foods of its category in this database, calculated from TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
| Food | kcal | Protein (g) | Carbs (g) | Fiber (g) |
|---|
Darwin catalog values per 100 g, attributed to TACO. Foods may have different preparation methods; sorting does not produce a ranking of nutritional quality.
Micronutrients (per 100 g)
| Calcium | 123 mg |
| Iron | 0.1 mg |
| Sodium | 61 mg |
| Potassium | 162 mg |
| Zinc | 0.4 mg |
| Vitamin C | 1 mg |
| Vitamin A (RAE) | 0 mcg |
| Folate | 0 mcg |
| Vitamin B12 | 0 mcg |
| Magnesium | 10 mg |
| Phosphorus | 96 mg |
Source: TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil, via the Darwin database.
About whole milk
Where it comes from
A pecuária no Brasil começou oficialmente em 1532, quando Martim Afonso de Souza ancorou em São Vicente e desembarcou os primeiros 32 bovinos europeus, segundo artigo de pesquisadores da Embrapa. A pecuária leiteira permaneceu insignificante por mais de três séculos, e somente a partir da década de 1870, com a decadência do café, o cenário político favoreceu a modernização das fazendas. Foi em 1888, com a abolição da escravidão, que a pecuária leiteira se expandiu do Sul ao Nordeste, nos arredores dos grandes centros consumidores.
Who eats it, in Brazil
O consumo de leite no Brasil cresceu ao longo do tempo: segundo artigo publicado no repositório da Embrapa, o consumo aparente de leite e derivados passou de 100 litros por habitante em 1980 para 170 litros por habitante em 2021. Pela Pesquisa de Orçamentos Familiares do IBGE, as mulheres relataram consumir leite e derivados com mais frequência do que os homens. Segundo artigo científico de pesquisadores da Embrapa, a série histórica do IBGE estimava a produção nacional de leite em cerca de 35 milhões de toneladas em 2015.
What it is for in the diet
Segundo pesquisadores da Embrapa Gado de Leite, o leite é uma combinação de diversos elementos sólidos em água. Os elementos sólidos representam aproximadamente 12 a 13% do leite e a água, aproximadamente 87%. Os principais elementos sólidos do leite são lipídios (gordura), carboidratos, proteínas, sais minerais e vitaminas.
When it is used
A forma predominante de consumo de leite no Brasil mudou ao longo do tempo. Segundo artigo publicado no repositório da Embrapa, o leite longa vida (UHT) foi, aos poucos, conquistando a preferência dos consumidores, até se tornar o leite mais vendido no país.
A detail almost nobody tells
Um detalhe pouco conhecido sobre a composição do leite: segundo pesquisadores da Embrapa Gado de Leite, o principal carboidrato do leite, a lactose, é produzida pelas células epiteliais da glândula mamária e é a principal fonte de energia dos recém-nascidos.
Sources of this section
- A evolução do leite no Brasil em cinco décadas Duarte Vilela, João César de Resende, José Bellini Leite, Eliseu Alves (Embrapa) 2017 read on 11/09/2026
- A história dos 491 anos do leite no Brasil: passado, presente e o futuro? Duarte Vilela (Embrapa), texto para o livro O Brasil em 50 Alimentos 2023 read on 11/09/2026
- Pesquisa de Orçamentos Familiares 2017-2018: Análise do Consumo Alimentar Pessoal no Brasil IBGE 2020 read on 11/09/2026
- Composição - Site Ageitec, Agronegocio do Leite Maria Aparecida Brito, José Renaldi Brito, Edna Froeder Arcuri, Carla Christine Lange, Márcio Roberto Silva, Guilherme Nunes de Souza (Embrapa Gado de Leite) 2021 read on 11/09/2026
Every claim above has a source in the list. Where there is no source, there is no claim: the text is simply not published.
How to read this data
The composition reference gives amounts per 100 g of the edible part, in the form of the food indicated by its name. A raw version is not equivalent to the same mass already cooked: water, preparation, salt, oil and fillings can change the results.
A zero value in the catalog does not guarantee absolute absence of the nutrient. Darwin's numbers are a reference reading and do not replace the product packaging or an individual nutritional assessment.
Sources and further reading
- NEPA/Unicamp: Brazilian Food Composition Table, 4th edition: declared reference for the numeric values in the catalog.
- USP: Brazilian Food Composition Table (TBCA): complementary lookup for preparation types and variation; we do not mix numbers from this base with those from TACO.
- Anvisa: food labeling: official guidance on ingredients, labels and relevant warnings.
Frequently asked questions
About whole milk
Composition and nutrients
How many calories are in whole milk?
Whole milk has 58 kcal per 100 g. In a usual serving of 200 g (1 copo), that is 116 kcal, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
How much protein does Whole milk have?
Whole milk has 3 g of protein per 100 g, according to TACO, NEPA/Unicamp, 4th edition, Campinas, São Paulo, Brazil.
What does a zero value mean in the catalog for whole milk?
In the base used by Darwin, vitamin A, folate, vitamin B12 appears with a numeric value of zero. This record does not prove absence in all varieties or preparations. Check the original source and the product label.
Other foods in the category
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