Whole Milk vs 2% Milk
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Milk (Whole) vs Milk (Reduced Fat, Low Fat): nutrition per 100 g
| Per 100 g | Milk (Whole) | Milk (Reduced Fat, Low Fat) |
|---|---|---|
| Calories | 60 kcal | 50 kcal |
| Protein | 3.3 g | 3.4 g |
| Carbohydrate | 4.6 g | 4.9 g |
| Fat | 3.2 g | 1.9 g |
| Fibre | 0 g | 0 g |
| Allergens | Milk | Milk |
Vitamins and minerals per 100 g
| Nutrient | Milk (Whole) | Milk (Reduced Fat, Low Fat) |
|---|---|---|
| Calcium, Ca | 123 mg | 126 mg |
| Choline, free | 3 mg | 3.1 mg |
| Choline, from glycerophosphocholine | 10.3 mg | 11 mg |
| Choline, from phosphocholine | 1.3 mg | 1.1 mg |
| Choline, from phosphotidyl choline | 1.8 mg | 1.9 mg |
| Choline, from sphingomyelin | 1.4 mg | 1.2 mg |
| Choline, total | 17.8 mg | 18.2 mg |
| Copper, Cu | 0 mg | 0 mg |
| Folate, DFE | 5 ug | 5 ug |
| Folate, food | 5 ug | 5 ug |
| Folate, total | 0 ug | 2 ug |
| Magnesium, Mg | 11.9 mg | 12 mg |
| Manganese, Mn | 0 mg | 0 mg |
| Niacin | 0.11 mg | 0.11 mg |
| Pantothenic acid | 0.36 mg | 0.39 mg |
| Phosphorus, P | 101 mg | 103 mg |
| Potassium, K | 150 mg | 159 mg |
| Riboflavin | 0.14 mg | 0.14 mg |
| Selenium, Se | 1.9 ug | 1.8 ug |
| Sodium, Na | 38 mg | 39 mg |
| Thiamin | 0.06 mg | 0.06 mg |
| Vitamin A, IU | 162 iu | 190 iu |
| Vitamin A, RAE | 32 ug | 83 ug |
| Vitamin B-12 | 0.54 ug | 0.55 ug |
| Vitamin B-6 | 0.06 mg | 0.06 mg |
| Vitamin C, total ascorbic acid | 0 mg | 0.2 mg |
| Vitamin D (D2 + D3) | 0.96 ug | 1.13 ug |
| Zinc, Zn | 0.42 mg | 0.43 mg |
The 100 g comparison has meaningful differences in calories and fat. Choose Milk (Reduced Fat) when a lower-calorie option better fits the meal. Choose Milk (Whole) when a higher-fat option is intentional for the meal. It also provides more vitamin A per 100 g.
Full nutrition facts: Milk (Whole) · Milk (Reduced Fat, Low Fat)
Bottom line
Per 100 g, Milk (Whole) provides 60 kcal, 3.3 g protein and 3.2 g fat; Milk (Reduced Fat, Low Fat) provides 50 kcal, 3.4 g protein and 1.9 g fat.
That is a difference of 10 kcal and 1.3 g of fat per 100 g.
The protein is the same; the only real difference is the fat, and with it the calories. Whole milk foams better and makes a richer sauce, which is the practical reason to keep it. For drinking by the glass, the step down is a genuine saving with nothing lost nutritionally.
In short: for protein per calorie, 2% 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.