Whole milk vs Skim milk
Same protein and calcium in both. Whole milk keeps the fat, and the calories that come with it; skim removes it. Whole for richness and staying-power, skim when you want the protein and calcium with fewer calories. One choice: keep the fat or not.
Whole milk and Skim milk, per 100 g and per portion. A gap means USDA has no value for it — not zero.
| Whole milk · per 100 g | Skim milk · per 100 g | |
|---|---|---|
| Calories | 61 | 34 |
| Protein | 3.2 g | 3.4 g |
| Fat | 3.3 g | 0.1 g |
| Carbs | 4.8 g | 5 g |
| Fiber | 0 g | 0 g |
| Sugars | 5.1 g | 5.1 g |
| Sodium | 43 mg | 42 mg |
| Vitamins & minerals — where both carry data | ||
| Calcium | 113 mg | 122 mg |
| Folate | 5 µg | 5 µg |
| Iron | 0 mg | 0 mg |
| Magnesium | 10 mg | 11 mg |
| Niacin | 0.1 mg | 0.1 mg |
| Phosphorus | 84 mg | 101 mg |
| Potassium | 132 mg | 156 mg |
| Riboflavin | 0.2 mg | 0.2 mg |
| Thiamin | 0 mg | 0 mg |
| Vitamin A | 46 µg | 61 µg |
| Vitamin B12 | 0.5 µg | 0.5 µg |
| Vitamin B6 | 0 mg | 0 mg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 1.3 µg | 1.2 µg |
| Vitamin E | 0.1 mg | 0 mg |
| Vitamin K | 0.3 µg | 0 µg |
| Zinc | 0.4 mg | 0.4 mg |
Generic USDA foods (not brands), so both carry micronutrients. Numbers are per 100 g unless the portion toggle is on. USDA FoodData Central, as of 2026-08-12.
Is Whole milk or Skim milk better?
Neither is “better” on its own — it depends what you want from it. The table shows where each is higher; the short answer says when each one fits. Compare on the same basis (per 100 g) and pick for your dish and your goal.
How were these numbers worked out?
Straight from USDA FoodData Central for the generic form of each food, per 100 g. We show the portion view too, but portion sizes differ between foods, so per 100 g is the fair comparison.
Why does one column say “no data”?
Because USDA has no value for that nutrient in that food — so we leave it blank rather than print a 0 that would read as “none”. A real zero from USDA still shows as 0.