Nutritional value of milk

• Milk and dairy products are some of the best natural sources of calcium, which is essential for strong bones and teeth.
  
  
• Milk supplies only around 8% of the fat in the British diet and so is not a major contributor to fat intake. In fact, there is far less fat in milk than many people think. With only 1.7% fat, semi-skimmed milk has less than half the fat of whole milk, and skimmed milk is virtually fat free, containing only 0.3% fat
  
  
• Recent research from Loughborough University has suggested that drinking skimmed milk after exercise may be better for rehydration than water or isotonic sports drinks due to milk's greater levels of sodium and potassium
  
  
• To obtain the same amount of calcium as from a single recommended portion of milk - 200 ml - one would need to consume four portions of broccoli - 340g - or seven and a half slices of bread - 247g - or 11 portions of spinach - 990g!
  
  
• Milk can be described as one of the most nutritionally complete foods available. As well as being an excellent source of calcium, a 200ml serving of milk contains:

Vitamin B12 for red blood cells Carbohydrate for energy Magnesium for muscle function Phosphorus for release of energy

Potassium for nerve function Protein for growth and repair Riboflavin for healthy skin Zinc for the immune system

Statistics are sourced from The Dairy Council which is a non-profit making organisation, jointly funded by farmers and processors via the Milk Development Council and Dairy UK (www.milk.co.uk)