LOWFAT EGGNOG vs. LOWFAT GRADE A 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.
LOWFAT EGGNOG has the most protein of the foods compared, at 4.2 g per 100g.
| Nutrient | LOWFAT EGGNOG | LOWFAT GRADE A MILK |
|---|---|---|
| Protein | 4.2 G | 3.8 G |
| Total lipid (fat) | 2.5 G | 1 G |
| Carbohydrate, by difference | 16.7 G | 5.4 G |
| Energy | 108 KCAL | 46 KCAL |
| Total Sugars | 15.8 G | 5 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 150 MG | 125 MG |
| Iron, Fe | 0.08 MG | 0 MG |
| Potassium, K | 208 MG | 179 MG |
| Sodium, Na | 67 MG | 54 MG |
| Sugars, added | 10 G | - |
| Cholesterol | 29 MG | 6 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.7 G | 0.62 G |
| Vitamin D (D2 + D3), International Units | - | 42 IU |
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.