मुख्य सामग्री पर जाएं

Whey

Whey is the liquid separated from milk during cheese-making. The figures here describe sweet whey used as a commercial ingredient, rather than whey protein powder. It consists mainly of water and provides carbohydrate, with smaller amounts of protein and fat. Per 100g, it contains 5.1g of carbohydrate, all of which is sugars, 1g of protein, 0.2g of fat and 55mg of calcium.

Calcium helps maintain bones and teeth and supports normal muscle function. The sugars in sweet whey are mainly lactose, the naturally occurring sugar in milk, which can cause digestive symptoms in people with lactose intolerance. Whey also contains milk proteins, which are relevant to people with a milk allergy. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

25 kcal

Energy

106 kJ

Fat

0.2g

of which saturates

0.1g

Carbohydrate

5.1g

of which sugars

5.1g

प्रोटीन

1g

नमक

0.13g

Water

93g

कोलेस्ट्रॉल

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

विटामिन डी

Trace

विटामिन ई

Trace

विटामिन सी

1mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.13mg

Niacin (B3)

0.1mg

विटामिन B6

0.05mg

विटामिन B12

0.2µg

Folate

4µg

कैल्शियम

55mg

Iron

0.08mg

मैग्नीशियम

8mg

Phosphorus

50mg

पोटैशियम

140mg

सोडियम

50mg

जिंक

0.1mg

Copper

Trace

Other types of whey

भोजन

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whey, dried

353 kcal

12g

1.3g

–

About these figures

Values are per 100g of the food as described (Commercial ingredient, sweet whey, literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.

अधिक पठन और संदर्भ

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

लेख का इतिहास

इस पृष्ठ पर दी गई जानकारी योग्य चिकित्सकों द्वारा लिखी और सहकर्मी समीक्षा की गई है।.
  • 4 Nov 2026 | नवीनतम संस्करण
  • 3 Nov 2026 | मूल रूप से प्रकाशित