section_path: Nutrition and health/Nutritional value
section_name: Nutritional value
paragraph_text: Nutritional value
  
  Processed cow's milk was formulated to contain differing amounts of fat during the 1950s. One cup (250 mL) of 2%-fat cow's milk contains 285 mg of calcium, which represents 22% to 29% of the daily recommended intake (DRI) of calcium for an adult. Depending on its age, milk contains 8 grams of protein, and a number of other nutrients (either naturally or through fortification).
  
  Whole milk has a glycemic index of 39±3. A food is considered to have a low GI if it is 55 or less.
  
  For protein quality, whole milk has a Digestible Indispensable Amino Acid Score (DIAAS) of 1.43, with the limiting amino acid for those groups being methionine and cysteine. A DIAAS of 1 or more is considered to be an excellent/high protein quality source.