1 serving (250 grams) contains 120 calories, 2.0 grams of protein, 3.0 grams of fat, and 20.0 grams of carbohydrates.
Calories |
113.6 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 142.0 mg | 6% | |
| Total Carbohydrates | 18.9 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Sugars | 14.2 g | ||
| protein | 1.9 g | 3% | |
| Vitamin D | 94.6 mcg | 473% | |
| Calcium | 189.3 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 142.0 mg | 3% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Almond Milk with Warm Milo is a comforting beverage that blends creamy almond milk with the rich, chocolaty malt flavors of Milo. Almond milk, a dairy-free alternative often made from almonds and water, is low in calories and packed with vitamin E, known for its antioxidant properties. Milo, a popular malted drink originating from Australia, contributes a chocolaty sweetness while providing essential nutrients like B vitamins, calcium, and iron, although it is slightly high in sugar. This drink caters to those seeking a vegan-friendly and lactose-free option, offering a balance between indulgence and health. When warmed, the combination becomes a soothing treat perfect for cold weather. While almond milk is lower in protein compared to dairy milk, integrating Milo adds a flavorful touch, though mindful consumption is recommended for those monitoring sugar intake. Ideal for moments of relaxation, this fusion drink is a global favorite with universal appeal.
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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