Milk, 2% Reduced Fat
Calories from fat: 45 (7% DV)
Statistics:
-
- Health Value:
3 / 5
- - Comments: 0
- - Views: 257
- - Calories: 140
- - Calories from fat: 45 cal
- - Protein: 10g
Nutrition Facts
One Serving size: 1 cup (240ml)
| Nutrition |
per serving |
DV |
|
Protein
(good)
|
10g |
21% |
|
Calories
|
140 cal |
8% |
|
Calories from Fat
|
45 cal |
7% |
|
Total Fat
|
5g |
8% |
|
Saturated Fat
|
3g |
18% |
|
Trans Fat
|
0g |
0% |
|
Total Carbohydrate
|
14g |
6% |
|
Sodium
|
0.14g |
6% |
|
Cholesterol
(good)
|
0.02g |
7% |
|
Dietary Fiber
|
0g |
0% |
|
Sugars
(bad)
|
14g |
33% |
|
Added Sugars
(good)
|
0g |
0% |
|
Vitamin A
|
500IU |
10% |
|
Vitamin C
|
0.0024g |
3% |
|
Iron
|
0g |
0% |
|
Calcium
(good)
|
0.35g |
35% |
Top 10 diets with Milk, 2% Reduced
Ingredients
Reduced fat milk, vitamin A palmitate and vitamin D3.
F. A. Q.
What is bad in Milk, 2% Reduced Fat?
Nothing.
What good ingredients are in Milk, 2% Reduced Fat?
Milk, 2% Reduced Fat contains cholesterol, added sugars, protein, calcium.
Can I lose weight with this product?
Yes, it's possible if you consume no more than ten servings a day.
What is one serving size of Milk, 2% Reduced Fat?
Serving size of Milk, 2% Reduced Fat is one cup (two hundreds forty ml).
What is in Milk, 2% Reduced Fat?
Ingredients: reduced fat milk, vitamin A palmitate and vitamin D3.
How many sugar contains in one serving of Milk, 2% Reduced Fat?
1 cup (240ml) contains 14 grams of sugar, it’s 33% of your daily value.
What is the daily value of calories I can get from 1 serving of Milk, 2% Reduced Fat?
You can get 8% of your DV from one serving of Milk, 2% Reduced Fat.
Conclusion:
Milk, 2% Reduced Fat is a good source of calcium, protein, cholesterol, added sugars.
Milk, 2% Reduced Fat has 140 calories (45 calories from fat), ten g of protein, 14 grams of carbohydrates and five g of fat. Be careful: product has a 45 calories from fat!
If you want to burn fat we recommend you check our top ten diets list.
Try to eat more natural protein to stay in shape and lose a few pounds of fat.
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