FAT FREE MILK vs. FAT FREE SHERBET
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.
FAT FREE MILK has the most protein of the foods compared, at 3.8 g per 100g.
| Nutrient | FAT FREE MILK | FAT FREE SHERBET |
|---|---|---|
| Protein | 3.8 G | 1.2 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 5.4 G | 32.9 G |
| Energy | 38 KCAL | 141 KCAL |
| Total Sugars | 5 G | 24.7 G |
| Calcium, Ca | 129 MG | 71 MG |
| Iron, Fe | 0 MG | 0.42 MG |
| Potassium, K | 171 MG | - |
| Sodium, Na | 54 MG | 35 MG |
| Cholesterol | 2 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Fiber, total dietary | - | 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.