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Milk shake, powder

Milk shake powder is a dry product used to make a flavoured milk drink. These figures describe the powder before milk is added. It mainly provides carbohydrate in the form of sugars, with 98g of sugars and 1654 kJ of energy per 100g. It also contains vitamins, including 7.1µg of vitamin D and 67mg of vitamin C per 100g.

The sugar and energy content are relevant for people monitoring their intake. Vitamin D helps the body absorb calcium and supports bone and muscle function, while vitamin C supports normal wound healing. Adding milk changes the nutrient content of the prepared drink, depending on the type and amount used. Full figures for the powder are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

388 kcal

Energy

1654 kJ

Fat

1.6g

Carbohydrate

98g

of which sugars

98g

Fiber

0g

Protein

1.3g

Salt

0.05g

Alkohol

0g

Vatten

0.5g

Kolesterol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

7.1µg

Vitamin E

0.15mg

Vitamin C

67mg

Thiamin (B1)

1.2mg

Niacin (B3)

25mg

Vitamin B6

1.8mg

Vitamin B12

0µg

Folate

200µg

Kalcium

8mg

Kalium

150mg

Sodium

20mg

Zinc

0.4mg

Copper

0.1mg

Iodine

32µg

Other types of milk shake

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Milk shake, powder, made up with semi-skimmed milk

70 kcal

3.3g

1.7g

0g

Milk shake, powder, made up with skimmed milk

59 kcal

3.3g

0.3g

0g

Milk shake, powder, made up with whole milk

86 kcal

3.3g

3.5g

0g

About these figures

Values are per 100g of the food as described (6 samples (Nesquik), 3 flavours). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

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

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad