ORGANIC WHOLE MILK vs. ORIGINAL ALMOND MILK, ORIGINAL
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.
ORGANIC WHOLE MILK has the most protein of the foods compared, at 3.4 g per 100g.
| Nutrient | ORGANIC WHOLE MILK | ORIGINAL ALMOND MILK, ORIGINAL |
|---|---|---|
| Protein | 3.4 G | 0.42 G |
| Total lipid (fat) | 3.4 G | 1 G |
| Carbohydrate, by difference | 5.5 G | 3.3 G |
| Energy | 64 KCAL | 25 KCAL |
| Total Sugars | 5.1 G | 2.9 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 123 MG | 188 MG |
| Iron, Fe | 0 MG | 0.21 MG |
| Potassium, K | 174 MG | 75 MG |
| Sodium, Na | 55 MG | 67 MG |
| Cholesterol | 15 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2.1 G | 0 G |
| Sugars, added | - | 2.9 G |
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.