- Types of Milk
- All About Chocolate Milk
- The History of Milk
- How to Store Milk
- Milk Tips & Tricks
- Elementary School Milk Program
- Milk Glossary
Nutrients in Chocolate Milk
White and chocolate milk both contain a unique combination of 16 nutrients, including bone-building calcium and vitamin D.
Chocolate milk’s appealing taste, wide availability and excellent nutritional profile make it a good choice over less nutritious sweet drinks such as soft drinks and fruit drinks.
Enjoying some chocolate milk and other flavoured milk, as part of a healthy diet, can help all members of the family meet their Canada’s Food Guide recommendations for Milk and Alternatives.
Here’s a list of nutrients found in chocolate milk and what they can do, if you get enough:
Protein: Helps build and repair body tissues, including bones and muscles, and builds antibodies that fight infection.
Vitamin A: Aids bone and tooth development. Also aids in the maintenance of night vision and healthy skin.
Vitamin B12: Aids in red blood cell formation.
Vitamin B6: A factor in energy metabolism and tissue formation, including bones.
Riboflavin: A factor in energy metabolism and tissue formation.
Niacin: Aids in normal growth. A factor in energy metabolism and tissue formation, including bones.
Thiamine: Releases energy from carbohydrate and aids normal growth.
Pantothenic Acid: A factor in energy metabolism and tissue formation, including bones.
Folate: Also known as folic acid and folacin, aids in red blood cell formation.
Vitamin D: Enhances calcium and phosphorus absorption, on which strong bones and teeth depend.
Calcium: Aids in the formation and maintenance of strong bones and healthy teeth.
Magnesium: A factor in the health of bones and teeth, energy metabolism and tissue formation.
Phosphorus: A factor in the formation and maintenance of strong bones and healthy teeth.
Potassium: Aids in the correct functioning of nerves and muscles.
Zinc: A factor in tissue formation, including bones, and energy metabolism.
Selenium: An antioxidant involved in the formation of protein.