Kefir vs. Milk, low fat (1%) vs. Milk, lactose free, low fat (1%)
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.
Kefir has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | Kefir | Milk, low fat (1%) | Milk, lactose free, low fat (1%) |
|---|---|---|---|
| Protein | 3.6 G | 3.4 G | 3.4 G |
| Total lipid (fat) | 0.96 G | 0.95 G | 0.95 G |
| Carbohydrate, by difference | 7.5 G | 5.2 G | 5.2 G |
| Energy | 52 KCAL | 43 KCAL | 43 KCAL |
| Total Sugars | 6.9 G | 5 G | 5 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 124 MG | 126 MG | 126 MG |
| Iron, Fe | 0.04 MG | 0 MG | 0 MG |
| Potassium, K | 159 MG | 159 MG | 159 MG |
| Sodium, Na | 38 MG | 39 MG | 39 MG |
| Cholesterol | 5 MG | 5 MG | 5 MG |
| Fatty acids, total saturated | 0.6 G | 0.57 G | 0.57 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.