2% Reduced Fat Milk

Friendly Farms
95 Excellent
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Summary

This 2% reduced fat milk is minimally processed, retaining essential nutrients such as calcium and protein while offering a lower fat content than whole milk. The addition of vitamins A and D3 enhances its nutritional profile without introducing harmful additives. Its clean ingredient list and minimal processing contribute to a high health rating.

At a glance

Beneficial ingredients 1
Harmful ingredients 0
Owned by Aldi
Category Milk

Key ingredients 3

Reduced fat milk
Good

Reduced fat milk provides essential nutrients such as calcium and protein while having lower fat content than whole milk. It is minimally processed, retaining most of the natural nutrients found in milk. This makes it a suitable option for those looking to reduce fat intake while maintaining nutritional benefits.

Benefits

Provides calcium and protein essential for bone health and muscle maintenance. Lower in fat compared to whole milk, making it a healthier option for those monitoring fat intake.

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Vitamin A palmitate
Neutral

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 reduced-fat dairy products to replace the vitamin A lost during fat removal. While beneficial for those needing additional vitamin A, it is not naturally occurring in milk.

Risks

Excessive intake of vitamin A palmitate can lead to toxicity, but this is unlikely through normal consumption of fortified foods.

Benefits

Helps maintain healthy vision and supports immune function. Fortification ensures adequate vitamin A intake, especially in reduced-fat dairy products.

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Vitamin D3
Neutral

Vitamin D3 is added to milk to aid in calcium absorption and support bone health. It is a common fortification in dairy products to help meet daily vitamin D requirements. While beneficial, it is not naturally present in significant amounts in milk.

Benefits

Enhances calcium absorption and supports bone health. Fortification helps prevent vitamin D deficiency, especially in populations with limited sun exposure.

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Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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