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