Oat Milk Nutrition Facts

Oat Milk is a beverage whose ingredient list and fortification determine how closely it resembles its base food. It provides calcium, vitamin B12, and vitamin D.
Calories48
Protein0.8 g
Carbs5.1 g
Fat2.7 g
ProteinCarbsFat
Nutrition for 100 g
Calories48 kcal
Protein0.8 g
Total Fat2.7 g
Carbohydrates5.1 g
Fiber0 g
Total Sugars2.3216 g
Sodium41.98 mg
Full nutrient profile
Proximates
Water90.56 g
Nitrogen0.1275 g
Protein0.796875 g
Total lipid (fat)2.749 g
Ash0.7938 g
Carbohydrates
Carbohydrate, by difference5.100325 g
Fiber, total dietary0 g
Sugars, Total2.3216 g
Sucrose0 g
Glucose0.7706 g
Fructose0 g
Lactose0 g
Maltose1.551 g
Galactose0 g
Minerals
Calcium, Ca148.5 mg
Iron, Fe0.2612 mg
Magnesium, Mg5.909 mg
Phosphorus, P89.18 mg
Potassium, K148.4 mg
Sodium, Na41.98 mg
Zinc, Zn0.09062 mg
Copper, Cu0.02712 mg
Manganese, Mn0.1262 mg
Selenium, Se0 ug
Molybdenum, Mo10.09 ug
Vitamins and other components
Thiamin0.04 mg
Riboflavin0.2807 mg
Niacin0.09625 mg
Vitamin B-60.0065 mg
Biotin1.406 ug
Folate, total0 ug
Vitamin B-120.5064 ug
Retinol84.73 ug
Vitamin D (D2 + D3), International Units68 iu
Vitamin D (D2 + D3)1.7 ug
Vitamin D2 (ergocalciferol)1.694 ug
Vitamin D3 (cholecalciferol)0.007692 ug
Vitamin K (phylloquinone)0.4 ug
Vitamin K (Dihydrophylloquinone)0 ug
Vitamin K (Menaquinone-4)0 ug
Amino acids
Tryptophan0.00875 g
Threonine0.0225 g
Isoleucine0.025 g
Leucine0.08125 g
Lysine0.06125 g
Methionine0.01 g
Phenylalanine0.0725 g
Tyrosine0.04125 g
Valine0.0325 g
Arginine0.0825 g
Histidine0.0175 g
Alanine0.0375 g
Aspartic acid0.0825 g
Glutamic acid0.15 g
Glycine0.05625 g
Proline0.0725 g
Serine0.05625 g
Hydroxyproline0 g
Cysteine0.025 g
How to choose and store Oat Milk
How to choose
Choose within the date on the label; if it is a refrigerated product, buy it cold.
Storage
Follow the storage instructions on the package. Refrigerated types stay at 40°F (4°C) or below; shelf-stable cartons store in a cool, dry place until opened. After opening, refrigerate and follow the date and instructions on the package.
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