LIQUID EGG PRODUCT vs. REDUCED FAT MILK vs. REDUCED FAT MILK
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.
LIQUID EGG PRODUCT has the most protein of the foods compared, at 10.7 g per 100g.
| Nutrient | LIQUID EGG PRODUCT | REDUCED FAT MILK | REDUCED FAT MILK |
|---|---|---|---|
| Protein | 10.7 G | 3.3 G | 3.3 G |
| Total lipid (fat) | 0 G | 2.1 G | 2.1 G |
| Carbohydrate, by difference | 1.8 G | 5.4 G | 5.4 G |
| Energy | 54 KCAL | 54 KCAL | 54 KCAL |
| Total Sugars | 0 G | 5 G | 5 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 36 MG | 125 MG | 104 MG |
| Iron, Fe | 2 MG | 0 MG | 0 MG |
| Potassium, K | 179 MG | - | - |
| Sodium, Na | 205 MG | 52 MG | 52 MG |
| Cholesterol | 0 MG | 8 MG | 8 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.3 G | 1.3 G |
| Vitamin D (D2 + D3), International Units | - | - | 25 IU |
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.