CHOCOLATE MILK vs. CULTURED LOW FAT BUTTERMILK
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.
CHOCOLATE MILK has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | CHOCOLATE MILK | CULTURED LOW FAT BUTTERMILK |
|---|---|---|
| Protein | 3.4 G | 3.4 G |
| Total lipid (fat) | 3.4 G | 1.1 G |
| Carbohydrate, by difference | 13.6 G | 5.5 G |
| Energy | 97 KCAL | 47 KCAL |
| Total Sugars | 12.3 G | 5.1 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 127 MG | 127 MG |
| Iron, Fe | 0.31 MG | 0 MG |
| Sodium, Na | 89 MG | 81 MG |
| Vitamin D (D2 + D3), International Units | 42 IU | 42 IU |
| Cholesterol | 13 MG | 4 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.9 G | 0.64 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.