Nutritional Facts of Raw Milk

As discussed in our previous posts, raw milk is the milk which is unpasteurized, which isn’t processed for removal of harmful microorganisms from it. Though raw milk isn’t considered good for health, there are still some benefits of raw milk, considering them, drinking raw milk can be nutritious for human health. Having so many microbes in it, we can’t deny the nutritional facts of raw milk. Talking about this, we have listed below few nutritional facts of raw milk. The table given below contains the information related to nutritional profile of raw milk.

Nutritional Facts of Raw Milk

Nutritional Facts of Raw Milk  – Mineral Content

Mineral

Content per quart (Typical Range)
Sodium

330 to 850mg

Potassium

1,040 to 1,600mg
Chloride

1,040 to 1,225mg

Magnesium

85 to 130mg
Phosphorous

850 to 940mg

Iron

280 to 570mcg
Zinc

1,880 to 5,660mcg

Copper

95 to 570 mcg
Manganese

19 to 47mcg

Iodine

245mcg

Fluoride

28 to 207mcg
Selenium

4.7 to 63mcg

Cobalt

0.47 to 1.24 mcg

Chromium

7.5 to 12.3mcg

Molybdenum

17 to 113 mcg

Nickel

0.1 to 47mcg

Silicon

700 to 6,600 mcg
Vanadium

Trace elements to 290 mcg

Tin

38 to 470 mcg

Nutritional Facts of Raw Milk – Vitamin Content

Vitamin

Content per quart (Approximate)

A

375 mcg

C

19mg

D

38IUs

E

940mcg
K

7mcg

B1

25mcg

B2

650mcg

Niacin

850mcg

B

470mcg

Pantothenic Acid

3,300 mcg

Biotin

33mcg

Folic acid

2mcg

B12

4.25mcg

There’s still a debate whether raw milk should be consumed or not. There are both advantages and disadvantages of drinking raw milk. Comparing unpasteurised milk with pasteurised milk, pasteurised milk still holds great advantages, being free from all types of microbes and impurities. Talking about the nutritional content of raw milk, scientists say that pasteurisation can be beneficial but this reduces the milk quality. The heat which is given to the milk for pasteurisation can destroy the probiotics which is naturally found in the milk.

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