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Dried sweet whey is a powdered milk product made by removing water from the liquid left after cheese-making. It is used as a commercial food ingredient and is not the same as whey protein concentrate or isolate. Per 100g, it provides 78g carbohydrate, all recorded as sugars, 12g protein and 790mg calcium.

Calcium helps maintain bones and teeth, while protein supports tissue growth and repair. The sugars in sweet whey are mainly lactose, which may cause digestive symptoms in people with lactose intolerance. Its salt content is 2.7g per 100g, which is worth noting when monitoring salt intake. The amount used in a food affects its contribution to overall intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

353 kcal

Energy

1503 kJ

Fat

1.3g

of which saturates

0.8g

Carbohydrate

78g

of which sugars

78g

Protein

12g

Salt

2.7g

Water

4g

Cholesterol

5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

15µg

Vitamin D

Trace

Vitamin E

Trace

Vitamin C

5mg

Thiamin (B1)

0.5mg

Riboflavin (B2)

2.4mg

Niacin (B3)

0.9mg

Vitamin B6

0.5mg

Vitamin B12

2.4µg

Folate

22µg

Calcium

790mg

Iron

0.9mg

Magnesium

150mg

Phosphorus

770mg

Potassium

1980mg

Sodium

1090mg

Zinc

1.2mg

Other types of whey

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Whey

25 kcal

1g

0.2g

–

About these figures

Values are per 100g of the food as described (Commercial ingredient, sweet whey, literature sources). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.

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