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Newer Knowledge of Dairy Foods
Dairy Products in Human Nutrition
Nutrient Content of Milk and Milk Products
Milk and milk products make an important contribution to the American diet. According to the latest government estimates, dairy foods (excluding butter) provide the following percentages of nutrients available in the nation's food supply:
- 73% of the calcium
- 33% of the phosphorus
- 31% of the riboflavin
- 19% of the protein
- 16% of the magnesium
- 21% of vitamin B12
- 17% of vitamin A
- 10% of vitamin B6
- appreciable amounts of vitamin D (if fortified) and niacin equivalents
Milk and other dairy foods contributed only 9% of the total calories available. These foods are nutrient-dense foods, providing a high concentration of many nutrients in relation to their calories ( Table 2: PDF 11k ).
References
Gerrior, S., J. Putnam, and L. Bente. Milk and milk products: their importance in the American diet. Food Review 21(2) ; 29, 1998.
Gerrior, S., and L. Bente. Nutrient Content of the U.S. Food Supply, 1909-94 . Home Economics Research Report No. 53. Washington, D.C.: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion, 1997.
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