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Focused USDA meal guide

Milk, lactose free calories and nutrition: 4 USDA records compared

The 4 exact records in this guide report 83–149 calories in the records' own listed source servings and 34–61 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Part of the Milk nutrition guide.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Milk, lactose free” under the documented two-segment variant rule. The records fall within Milk, nonfat, Milk, lowfat, and Milk, reduced fat. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 4 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every milk, lactose free and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Milk, lactose free nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Milk, lactose free, fat free (skim) Direct name match 244 gQuantity not specified 83 kcal 34 8.4 g 0 g 100 mg FDC 2705390 ↗
Milk, lactose free, low fat (1%) Direct name match 244 gQuantity not specified 105 kcal 43 8.2 g 0 g 95 mg FDC 2705389 ↗
Milk, lactose free, reduced fat (2%) Direct name match 244 gQuantity not specified 122 kcal 50 8.2 g 0 g 95 mg FDC 2705391 ↗
Milk, lactose free, whole Direct name match 244 gQuantity not specified 149 kcal 61 8 g 0 g 93 mg FDC 2705392 ↗

Portion analysis

Serving total and calorie density answer different questions

Every record uses a 244-gram source amount, which removes serving-weight differences inside this set but does not establish the size of your portion. Within the selected set, the source servings report 83–149 calories in the records' own listed source servings; the fixed-weight view reports 34–61 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish fat free (skim), low fat (1%), reduced fat (2%), and whole. USDA formulation rows also identify 4 distinct source-input codes across the set, including milk, lowfat, fluid, 1% milkfat, with added vitamin a and vitamin d, milk, nonfat, fluid, with added vitamin a and vitamin d (fat free or skim), milk, reduced fat, fluid, 2% milkfat, with added vitamin a and vitamin d, and milk, whole, 3.25% milkfat, with added vitamin d. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 244–244 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes fat free (skim), low fat (1%), reduced fat (2%), and whole; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 8.0–8.4 g, fiber 0.0–0.0 g, sodium 93–100 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 4 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as fat free (skim), low fat (1%), reduced fat (2%), and whole—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete milk, lactose free source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Continue comparing

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