DRY WHOLE MILK vs. DRY WHOLE MILK WITH ADDED VITAMINS AND MINERALS
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.
DRY WHOLE MILK has the most protein of the foods compared, at 26.7 g per 100g.
| Nutrient | DRY WHOLE MILK | DRY WHOLE MILK WITH ADDED VITAMINS AND… |
|---|---|---|
| Protein | 26.7 G | 26.7 G |
| Total lipid (fat) | 26.7 G | 26.7 G |
| Carbohydrate, by difference | 43.3 G | 43.3 G |
| Energy | 500 KCAL | 500 KCAL |
| Total Sugars | 43.3 G | 43.3 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 1000 MG | 1000 MG |
| Iron, Fe | 10 MG | 9 MG |
| Potassium, K | 800 MG | - |
| Sodium, Na | 367 MG | 400 MG |
| Vitamin D (D2 + D3), International Units | 160 IU | 200 IU |
| Cholesterol | 100 MG | 100 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 20 G | 20 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.