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Goat vs. Cow vs. Human Milk:
| |
Goat |
Cow |
Human |
| Protein % |
3.0 |
3.0 |
1.1 |
| Fat % |
3.8 |
3.6 |
4.0 |
| Calories/100 ml |
70 |
69 |
68 |
| Vitamin A (i.u./gram fat) |
39 |
21 |
32 |
| Vitamin B1/thiamin (µg/100 ml) |
68 |
45 |
17 |
| Riboflavin (µg/100 ml) |
210 |
159 |
26 |
| Vitamin C (mg ascorbic acid/100 ml) |
2 |
2 |
3 |
| Vitamin D (i.u./gram fat) |
0.7 |
0.7 |
0.3 |
| Calcium % |
0.19 |
0.18 |
0.04 |
| Iron % |
0.07 |
0.06 |
0.2 |
| Phosphorus % |
0.27 |
0.23 |
0.06 |
| Cholesterol (mg/100 ml) |
12 |
15 |
20 |
References
- Dronen, Karyl, April 1990. "Nutritional Composition of Goat Milk Products in the U.S." Dairy Goat Journal.
- Pennington, Jean A.T., and Helen Nichols Church, 1985. Bowen and Church Food Values of Portions Commonly Used. J.B. Lippincott, Philadelphia.
- Renner, Edmund, 1983. Milk and Dairy Products in Human Nutrition. W.G. Mott. University of Glessen, Munich, Germany.
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