Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D

78 calories in 100 g

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Calories in Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D
Milk, canned, evaporated, nonfat, with added vitamin A and vitamin D Suggest a better name
78 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.78 calories / gram
2 Weight Watchers points
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Calorie Sources:56% carbohydrates; 41% proteins; 2% fats
Fats:0.20 g (2 calories, 0% by weight)
Carbohydrates:11.35 g (44 calories, 11% by weight)
Proteins:7.55 g (32 calories, 8% by weight)
Alcohol:~
Water:79.40 g (79% by weight)
Fat Composition:65% saturated; 32% monounsaturated; 3% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:4 mg
Caffeine:~
Serving Sizes: 100 g
1 cup
1 fl oz
0.5 cup
Food Group:Dairy and Egg Products
USDA #:1097
Tags: evaporated milk;
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Vitamin A:394 IU
Retinol:118 mcg
Retinol Activity Equivalent:118 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:40 mcg
Vitamin B-2:300 mcg
Vitamin B-3:170 mcg
Vitamin B-5:730 mcg
Vitamin B-6:50 mcg
Vitamin B-9:9 mcg
Food folate:9 mcg
Dietary Folate Equivalent:9 mcg
Folic acid:~
Vitamin B-12:0.24 mcg
Added Vitamin B-12:~
Choline:25.20 mg
Vitamin C:1.20 mg
Vitamin D:79
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):2 mcg
Vitamin D (D2 + D3):2 mcg
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):0.29 g
Copper (Cu):10 mcg
Fluoride (F):8.50 mcg
Iron (Fe):290 mcg
Magnesium (Mg):27 mg
Manganese (Mn):6 mcg
Phosphorus (P):0.19 g
Potassium (K):0.33 g
Selenium (Se):2.50 mcg
Sodium (Na):0.12 g
Zinc (Zn):900 mcg
Cholesterol:4 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:11.35 g
Dietary Fiber:~
Sugars Total:11.35 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:7.55 g
Essential amino acids
Phenylalanine:0.36 g
Leucine:0.74 g
Methionine:0.18 g
Lysine:0.59 g
Isoleucine:0.45 g
Valine:0.50 g
Threonine:0.34 g
Tryptophan:0.10 g
Histidine:0.20 g
Arginine:0.27 g
Non-essential amino acids
Alanine:0.26 g
Aspartic acid:0.57 g
Betaine:~
Cystine:70 mg
Glutamic acid:1.58 g
Glycine:0.16 g
Hydroxyproline:~
Proline:0.73 g
Serine:0.41 g
Tyrosine:0.36 g
Fats Total:0.20 g
Saturated fatty acids:0.12 g
Monounsaturated fatty acids:60 mg
Polyunsaturated fatty acids:6 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:5 mg
Hexanoic/Caproic [6:0]:4 mg
Octanoic/Caprylic [8:0]:1 mg
Decanoic/Capric [10:0]:3 mg
Dodecanoic/Lauric [12:0]:4 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:20 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:4 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:50 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:4 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.50 g
Caffeine:~
Theobromine:~
Product Type:Milk
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:3 / 10
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Did you know?...To reduce tearing when peeling or slicing an onion, chill for 30 minutes or cut off the top, but leave the root on. The root has the largest amount of sulphuric compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating.
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