Milk shake, fast food, flavors other than chocolate
Common food
Photo: Wikipedia
A fast-food milkshake (non-chocolate) is a thick, creamy, and intensely sweet beverage, typically blended with ice cream and flavored syrups. Its texture is smooth and velvety, with a rich mouthfeel from the dairy base. Nutritionally, it's a concentrated source of simple carbohydrates and added sugars, providing quick energy but little else.
Calorie split: 9% protein · 52% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore it for its pure, nostalgic indulgence—the way a cold, sweet, creamy shake can instantly elevate a mood or complete a fast-food meal. The sheer variety of flavors, from classic strawberry to seasonal specialties, makes it a fun and versatile treat.
⚠️ Watch-outs & how to enjoy it better
The major downside is the extremely high sugar content, which can cause a rapid blood-sugar spike and crash, and contributes empty calories. To mitigate this, consider sharing a smaller size, pairing it with a protein-rich meal to slow sugar absorption, or opting for it as an occasional treat rather than a regular beverage.
Key benefits
- Quick source of calories and energy
- Provides some calcium and protein from dairy base
- Can be a comforting, nostalgic treat
- Highly customizable with various flavors
- Serves as a liquid dessert or indulgent snack
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'milkshake' originally referred to an eggnog-like whiskey drink in the 1880s, and the first known reference to a 'chocolate milkshake' appeared in print in 1911.
Full nutrition (USDA data · scales with serving)
| Water | 69.7 g |
| Energy | 148 kcal |
| Protein | 3.4 g |
| Total lipid (fat) | 6.5 g |
| Carbohydrate, by difference | 19.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 13.6 g |
| Calcium, Ca | 115 mg |
| Iron, Fe | 0.46 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 98.0 mg |
| Potassium, K | 166 mg |
| Sodium, Na | 81.0 mg |
| Zinc, Zn | 0.57 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 3.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.66 mg |
| Niacin | 0.21 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 27.3 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 91.0 ug |
| Retinol | 91.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.25 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.40 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 4:0 | 0.20 g |
| SFA 6:0 | 0.15 g |
| SFA 8:0 | 0.07 g |
| SFA 10:0 | 0.15 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.59 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.80 g |
| Fatty acids, total monounsaturated | 1.8 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 1.6 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.32 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.01 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 23.0 mg |
Amino acid profile (per 100g)
Estimated from Milk shakes, thick chocolate — USDA does not publish this profile for Milk shake.
| Tryptophan | 0.04 g |
| Threonine | 0.14 g |
| Isoleucine | 0.18 g |
| Leucine | 0.30 g |
| Lysine | 0.24 g |
| Methionine | 0.08 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.15 g |
| Valine | 0.20 g |
| Arginine | 0.11 g |
| Histidine | 0.08 g |
| Alanine | 0.10 g |
| Aspartic acid | 0.23 g |
| Glutamic acid | 0.64 g |
| Glycine | 0.07 g |
| Proline | 0.29 g |
| Serine | 0.17 g |
FAQ
Is a milkshake a good source of protein?
It contains some protein from the milk and ice cream base (around 3-4g per 100g), but it's not considered a significant protein source. The protein is far outweighed by the high sugar and fat content.
Why does a milkshake sometimes feel 'too thick' to drink?
The thickness comes from the high ratio of ice cream to milk used in blending. Fast-food versions often use a pre-made mix or soft-serve with stabilizers to maintain a consistent, spoonable texture.
Can I make a healthier version at home?
Yes, you can blend frozen fruit (like bananas or berries) with Greek yogurt and a splash of milk for a protein-rich, lower-sugar alternative that mimics the creamy texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.48 kcal/g · 9% calories from protein · 0.9 g fiber · 13.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.49 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.