Reduced Fat 2% Milk
Summary
Reduced Fat 2% Milk is a processed culinary ingredient that retains essential nutrients like calcium and protein while having a lower fat content. It includes added vitamins A and D, which enhance its nutritional profile. The product is moderately processed to ensure safety and shelf life, but it maintains a clean ingredient list without harmful additives.
At a glance
Key ingredients 3
Reduced fat milkGood
Reduced fat milk provides essential nutrients like calcium and protein while having lower fat content than whole milk. It is pasteurized to ensure safety and extend shelf life. This milk is a good source of vitamins and minerals necessary for bone health.
Benefits
Provides essential nutrients such as calcium and protein, supporting bone health and muscle function.
Vitamin A palmitateNeutral
Vitamin A palmitate is added to fortify milk with vitamin A, which is essential for vision and immune function. It is a synthetic form of vitamin A commonly used in dairy products. While it enhances nutritional value, it does not occur naturally in milk.
Risks
Excessive intake of vitamin A can lead to toxicity, but this is unlikely from fortified foods alone.
Benefits
Enhances the vitamin A content of milk, supporting vision and immune health.
Vitamin D3Neutral
Vitamin D3 is added to milk to aid in calcium absorption and support bone health. It is a common fortification in dairy products to prevent deficiencies. While beneficial, it is not naturally present in significant amounts in milk.
Benefits
Supports calcium absorption and bone health, reducing the risk of osteoporosis.
Processing
Processed Culinary Ingredients
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