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Horlicks powder, made up with skimmed milk

Horlicks powder made up with skimmed milk is a malted milk drink. In this prepared form, it provides mainly carbohydrate, alongside protein and a range of vitamins and minerals. Per 100g, it contains 14g of carbohydrate, including 8.5g of sugars, as well as 4.1g of protein and 323mg of calcium.

Calcium helps maintain bones and teeth, while protein supports the growth and repair of body tissues. The sugars figure includes those present in the milk as well as the powder; it does not represent added sugar alone. The amount of powder and type of milk used will affect the nutritional content. Full figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

72 kcal

Energy

308 kJ

Fat

0.6g

of which saturates

0.26g

Carbohydrate

14g

of which sugars

8.5g

Fibre

0.4g

Protein

4.1g

Salt

0.24g

Alcohol

0g

Water

81g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

110µg

Vitamin D

2.1µg

Vitamin E

1.4mg

Vitamin C

9mg

Thiamin (B1)

0.21mg

Riboflavin (B2)

0.4mg

Niacin (B3)

2.5mg

Vitamin B6

0.31mg

Vitamin B12

0.8µg

Folate

24µg

Calcium

323mg

Iron

1.2mg

Magnesium

14mg

Phosphorus

119mg

Potassium

220mg

Sodium

95mg

Copper

0.02mg

Other types of horlicks powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Horlicks powder, made up with semi-skimmed milk

83 kcal

4.1g

1.8g

0.4g

Horlicks powder, made up with whole milk

98 kcal

4.1g

3.5g

0.4g

About these figures

Values are per 100g of the food as described (Recipe. Calculated from 25g powder to 200ml milk). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published