A2/A2 ORGANIC 4% WHOLE MILK vs. ORGANIC 2% REDUCED FAT 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.
ORGANIC 2% REDUCED FAT MILK has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | A2/A2 ORGANIC 4% WHOLE MILK | ORGANIC 2% REDUCED FAT MILK |
|---|---|---|
| Protein | 3.8 G | 4.2 G |
| Total lipid (fat) | 4.2 G | 2.1 G |
| Carbohydrate, by difference | 5.1 G | 5.4 G |
| Energy | 72 KCAL | 54 KCAL |
| Total Sugars | 4.2 G | 5.4 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 83 MG | 104 MG |
| Iron, Fe | 0 MG | 0 MG |
| Potassium, K | 131 MG | 117 MG |
| Sodium, Na | 32 MG | 56 MG |
| Vitamin D (D2 + D3), International Units | 25 IU | 25 IU |
| Cholesterol | 12 MG | 8 MG |
| Fatty acids, total saturated | 2.5 G | 1.3 G |
| Fatty acids, total trans | - | 0 G |
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.