Milk, canned, evaporated, with added vitamin D and without added vitamin A
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 1.9 MG | 2% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.3 MG | 24% | |
| Niacin | 0.2 MG | 1% | |
| Pantothenic acid | 0.6 MG | 13% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 8 UG | 2% | |
| Choline, total | 31.8 MG | 6% | |
| Vitamin B-12 | 0.2 UG | 7% | |
| Vitamin A, RAE | 65 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 2 UG | 10% | |
| Vitamin K (phylloquinone) | 0.5 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 261 MG | 20% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 24 MG | 6% | |
| Phosphorus, P | 203 MG | 16% | |
| Potassium, K | 303 MG | 6% | |
| Sodium, Na | 106 MG | 5% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.3 UG | 4% |
Nutrition Highlights
- Good source of Calcium, Ca (20% DV).
- Good source of Riboflavin (24% DV).
About Milk, canned, evaporated, with added vitamin D and without added vitamin A
This creamy dairy product is made by removing about 60% of the water content from fresh milk, resulting in a thicker, more concentrated liquid. The process gives it a slightly caramelized flavor and a richer texture compared to regular milk. Fortified with vitamin D but without added vitamin A, it provides a good balance of essential nutrients. Each serving delivers a solid dose of protein, along with a mix of carbohydrates and fats that contribute to its satisfying mouthfeel. The absence of fiber is typical for dairy products, but the protein content makes it a useful option for supporting muscle maintenance and overall nutrition.
In the kitchen, this ingredient is prized for its versatility and long shelf life, making it a pantry staple in many households. It's commonly used in baking to add richness to custards, pies, and cakes, or stirred into soups and sauces for a velvety texture. Some people also reconstitute it with water to create a milk-like beverage, though its concentrated flavor makes it especially well-suited for recipes where a creamy, indulgent result is desired. Whether used as a cooking base or enjoyed on its own, it offers a convenient way to boost the nutritional value and flavor of a wide range of dishes.
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