2% REDUCED FAT MILK vs. VITAMIN D MILK
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
2% REDUCED FAT MILK has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | 2% REDUCED FAT MILK | VITAMIN D MILK |
|---|---|---|
| Protein | 3.4 G | 3.4 G |
| Total lipid (fat) | 2.1 G | 3.4 G |
| Carbohydrate, by difference | 5.5 G | 5.1 G |
| Energy | 55 KCAL | 64 KCAL |
| Total Sugars | 5.1 G | 0.85 G |
| Fiber, total dietary | 0 G | - |
| Calcium, Ca | 127 MG | 127 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 174 MG | 17 MG |
| Sodium, Na | 55 MG | 55 MG |
| Vitamin D (D2 + D3), International Units | 42 IU | 42 IU |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 2.1 G |
| Cholesterol | - | 15 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.