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Ovaltine powder, made up with skimmed milk

Ovaltine powder made up with skimmed milk is a milk-based drink. The figures here refer to the prepared drink, rather than the dry powder alone. It mainly provides carbohydrate, along with protein, calcium and other vitamins and minerals. Per 100g, it contains 14g of carbohydrate, including 9.6g of sugars, 3.9g of protein and 200mg of calcium.

Calcium contributes to the maintenance of bones and teeth, while protein is needed for the growth and repair of body tissues. The sugar total includes lactose, the sugar naturally present in milk. For people monitoring sugar or energy intake, the amount consumed affects the total intake. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

70 kcal

Energy

298 kJ

Fat

0.4g

of which saturates

0.27g

Carbohydrate

14g

of which sugars

9.6g

Fibre

0.5g

Proteine

3.9g

Sale

0.13g

Alcol

0g

Acqua

81g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0.6µg

Vitamina E

1.3mg

Vitamina C

9mg

Thiamin (B1)

0.15mg

Riboflavin (B2)

0.34mg

Niacin (B3)

1.9mg

Vitamina B6

0.2mg

Vitamina B12

1µg

Folato

28µg

Calcio

200mg

Ferro

1.6mg

Magnesio

52mg

Potassio

161mg

Sodio

53mg

Zinco

1.5mg

Other types of ovaltine powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Ovaltine powder, made up with semi-skimmed milk

81 kcal

3.9g

1.7g

0.5g

Ovaltine powder, made up with whole milk

96 kcal

3.8g

3.4g

0.5g

About these figures

Values are per 100g of the food as described (Recipe. Calculated from 25g powder to 200ml milk). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente