Milk, whole, 3.25% milkfat, with added vitamin D vs. Milk substitutes, fluid, with lauric acid oil vs. Milk, low sodium, fluid
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, whole, 3.25% milkfat, with added vitamin D has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Milk, whole, 3.25% milkfat, with added… | Milk substitutes, fluid, with lauric… | Milk, low sodium, fluid |
|---|---|---|---|
| Protein | 3.1 G | 1.8 G | 3.1 G |
| Total lipid (fat) | 3.3 G | 3.4 G | 3.5 G |
| Carbohydrate, by difference | 4.8 G | 6.2 G | 4.5 G |
| Energy | 61 KCAL | 61 KCAL | 61 KCAL |
| Total Sugars | 5 G | - | 4.5 G |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 113 MG | 33 MG | 101 MG |
| Iron, Fe | 0.03 MG | 0.39 MG | 0.05 MG |
| Potassium, K | 132 MG | 114 MG | 253 MG |
| Sodium, Na | 43 MG | 78 MG | 3 MG |
| Vitamin D (D2 + D3), International Units | 51 IU | - | 51 IU |
| Cholesterol | 10 MG | 0 MG | 14 MG |
| Fatty acids, total saturated | 1.9 G | 3 G | 2.2 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.