FAT FREE MILK vs. FAT FREE REFRIED BEANS
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 REFRIED BEANS has the most protein of the foods compared, at 6.1 g per 100g.
| Nutrient | FAT FREE MILK | FAT FREE REFRIED BEANS |
|---|---|---|
| Protein | 3.3 G | 6.1 G |
| Total lipid (fat) | 0 G | 0 G |
| Carbohydrate, by difference | 10 G | 16 G |
| Energy | 54 KCAL | 92 KCAL |
| Total Sugars | 9.2 G | 0.76 G |
| Fiber, total dietary | 0.4 G | 3.8 G |
| Calcium, Ca | 167 MG | 31 MG |
| Iron, Fe | 0.15 MG | 1.4 MG |
| Potassium, K | 167 MG | - |
| Sodium, Na | 67 MG | 435 MG |
| Vitamin D (D2 + D3), International Units | 50 IU | - |
| Cholesterol | 2 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 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.