Milk is unique in its nutritive value. However, it is a poor source of—

Milk is widely recognized as a nearly complete food due to its high biological value, providing essential proteins, fats, carbohydrates, and minerals like calcium and phosphorus [1]. However, it is notoriously deficient in certain micronutrients, specifically iron and copper. While milk is an excellent source of calcium for bone health and contains various B vitamins, it contains negligible amounts of iron. This deficiency is significant enough that infants or individuals relying solely on a milk-based diet for extended periods are at risk of developing iron-deficiency anemia. Comparative studies show that while plant-based alternatives may have higher iron and copper content, they lack the superior protein quality and calcium bioavailability found in dairy milk. Therefore, while milk is nutritionally dense, it is considered a poor source of iron.

Sources

1. [1] https://www.fao.org/dairy-production-products/products/milk-composition/en