2% Milk vs 1% Milk
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Milk (Reduced Fat, Low Fat) vs Milk (Low-Fat): nutrition per 100 g
| Per 100 g | Milk (Reduced Fat, Low Fat) | Milk (Low-Fat) |
|---|---|---|
| Calories | 50 kcal | 43 kcal |
| Protein | 3.4 g | 3.4 g |
| Carbohydrate | 4.9 g | 5.2 g |
| Fat | 1.9 g | 1 g |
| Fibre | 0 g | 0 g |
| Allergens | Milk | Milk |
Vitamins and minerals per 100 g
| Nutrient | Milk (Reduced Fat, Low Fat) | Milk (Low-Fat) |
|---|---|---|
| Calcium, Ca | 126 mg | 126 mg |
| Choline, free | 3.1 mg | 3 mg |
| Choline, from glycerophosphocholine | 11 mg | 10.9 mg |
| Choline, from phosphocholine | 1.1 mg | 0.9 mg |
| Choline, from phosphotidyl choline | 1.9 mg | 1.8 mg |
| Choline, from sphingomyelin | 1.2 mg | 0.8 mg |
| Choline, total | 18.2 mg | 17.4 mg |
| Copper, Cu | 0 mg | 0 mg |
| Folate, DFE | 5 ug | 5 ug |
| Folate, food | 5 ug | 5 ug |
| Folate, total | 2 ug | 2 ug |
| Magnesium, Mg | 12 mg | 12 mg |
| Manganese, Mn | 0 mg | 0 mg |
| Niacin | 0.11 mg | 0.11 mg |
| Pantothenic acid | 0.39 mg | 0.37 mg |
| Phosphorus, P | 103 mg | 103 mg |
| Potassium, K | 159 mg | 159 mg |
| Riboflavin | 0.14 mg | 0.14 mg |
| Selenium, Se | 1.8 ug | 2.1 ug |
| Sodium, Na | 39 mg | 39 mg |
| Thiamin | 0.06 mg | 0.06 mg |
| Vitamin A, IU | 190 iu | 196 iu |
| Vitamin A, RAE | 83 ug | 58 ug |
| Vitamin B-12 | 0.55 ug | 0.61 ug |
| Vitamin B-6 | 0.06 mg | 0.06 mg |
| Vitamin C, total ascorbic acid | 0.2 mg | 0 mg |
| Vitamin D (D2 + D3) | 1.13 ug | 1.06 ug |
| Zinc, Zn | 0.43 mg | 0.43 mg |
On the 100 g basis, neither option has a clear macronutrient lead. The choice can reasonably come down to the recipe and preferred form. In this case, compare the listed forms of Milk (Low-Fat) and Milk (Reduced Fat) for the recipe you are making.
Full nutrition facts: Milk (Reduced Fat, Low Fat) · Milk (Low-Fat)
Bottom line
Per 100 g, Milk (Reduced Fat, Low Fat) provides 50 kcal, 3.4 g protein and 1.9 g fat; Milk (Low-Fat) provides 43 kcal, 3.4 g protein and 1 g fat.
That is a difference of 7 kcal and 0.9 g of fat per 100 g.
One percentage point of fat, and the numbers show exactly that: same protein, slightly fewer calories. The difference people actually notice is mouthfeel in coffee and tea. Neither is meaningfully better than the other on paper.
In short: for protein per calorie, 1% milk. If that is not the deciding factor, pick by how it behaves in the dish.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.