DAIRY REDUCED FAT MILK vs. HEAVY WHIPPING CREAM
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.
DAIRY REDUCED FAT MILK has the most protein of the foods compared, at 3.7 g per 100g.
| Nutrient | DAIRY REDUCED FAT MILK | HEAVY WHIPPING CREAM |
|---|---|---|
| Protein | 3.7 G | 0 G |
| Total lipid (fat) | 2.3 G | 40 G |
| Carbohydrate, by difference | 14.1 G | 0 G |
| Energy | 87 KCAL | 400 KCAL |
| Total Sugars | 13.2 G | 0 G |
| Fiber, total dietary | 0.3 G | 0 G |
| Calcium, Ca | 132 MG | 0 MG |
| Iron, Fe | 0.28 MG | 0 MG |
| Potassium, K | 169 MG | 67 MG |
| Sodium, Na | 127 MG | 0 MG |
| Sugars, added | 8.5 G | - |
| Cholesterol | 7 MG | 133 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.3 G | 26.7 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.