Raw milk, or milk "right from the cow" and not pasteurized, contains 87.7 percent water, 3.3 percent protein, 4.9 percent carbohydrate, 3.4 percent fat and 0.7 percent vitamins and minerals, or "ash," according to Cornell University. The Pereira Pastures Dairy website says the ingredients in raw milk make it a powerful food.
Proteins
Casein and whey occur as the two proteins in milk. Casein proteins make up 80 percent of total milk protein and digest well in the intestine, while whey comprises the other 20 percent and helps the body grow, as well as absorb nutrients. Milk proteins are unique to milk and not found in any other tissue, according to an animal science class at the University of Illinois. Raw cow milk supplies a good source of quality protein.
Carbohydrates
Raw milk contains approximately 4.9 percent carbohydrate that is mostly lactose, with trace amounts of other sugars, according to Cornell University. Lactose is classified as a disaccharide, or "two sugars" of glucose and galactose. The bond between the two sugars must be broken before the body can utilize it for energy. Lactose in raw milk is dissolved in the whey of the milk. Carbohydrates are the primary source of energy and of hormonal regulation in the body.
Fats
Raw milk is approximately 3.4 percent fat, according to Cornell University. An important trans fatty acid in milk is called conjugated linoleic acid, or CLA. This omega-6 fatty acid has health benefits, including increased muscle growth, immune system strength and decreased insulin resistance. Riserus, Berglund and Vessley of the Clinical Research Unit in Sweden published a study in the "International Journal of Obesity" that found CLA may decrease abdominal fat.
Miscellaneous Ingredients
Vitamins, minerals and enzymes comprise other ingredients in raw milk. Raw milk contains every known water and fat soluble vitamin, according to Cornell University. The mineral content in raw milk varies with a variety of conditions, such as soil quality, species of cow and geographical location. Calcium, magnesium and phosphorous are abundant in milk, with a proper ratio for adequate absorption. The 60 functional enzymes in raw milk each play an important role in the body, especially for digestion.
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