Milk, dry, reconstituted, whole vs. Goat milk vs. Milk, whole
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.
Milk, dry, reconstituted, whole has the most protein of the foods compared, at 4 g per 100g.
| Nutrient | Milk, dry, reconstituted, whole | Goat milk | Milk, whole |
|---|---|---|---|
| Protein | 4 G | 3.6 G | 3.3 G |
| Total lipid (fat) | 4.1 G | 4.1 G | 3.2 G |
| Carbohydrate, by difference | 5.9 G | 4.5 G | 4.6 G |
| Energy | 76 KCAL | 69 KCAL | 61 KCAL |
| Total Sugars | 5.9 G | 4.5 G | 4.8 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 142 MG | 134 MG | 123 MG |
| Iron, Fe | 0.07 MG | 0.05 MG | 0 MG |
| Potassium, K | 203 MG | 204 MG | 150 MG |
| Sodium, Na | 60 MG | 50 MG | 38 MG |
| Cholesterol | 15 MG | 11 MG | 12 MG |
| Fatty acids, total saturated | 2.6 G | 2.7 G | 1.9 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.