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Created with Fabric.js 1.4.5 What Are You Drinking? Reduced Fat Milk Nutrition Facts: Calories: 80 Fat Cal: 0 Total Fat: 0g Cholesterol: <5mg Sodium: 120mg Total Carbohydrates: 12g Fiber: 0g Sugars: 11g Protein 8g Whole Milk Sales of liquid refreshment beverages have been trending upward in the United States for nearly a decade. Does the nutrition label tell the whole story? Nutrition Facts: Calories: 150 Fat Cal: 70 Total Fat: 8g Cholesterol: 30mg Sodium: 120mg Total Carbohydrates: 11g Fiber: 0g Sugars: 11g Protein 8g Skim Milk Whole milk (3.25% fat) is what comes from the cow before processing,while reduced-fat milk (2% fat), and fat-free or skim milk (0% fat) undergo processing to remove extra fat that comes from thecream While whole milk has more saturated fat, this isnt necessarily a bad thing, more and more research suggests saturated fat may not actually be unhealthy. Whole milk does contain more cholesterol but some studies have found that whole milk might not increase total cholesterol,and may actually raise good HDL cholesterol levels Reduced-fat, low-fat, and skim milks contain lower amounts of many nutrients because in making them it involves skimming the cream, but milk companies have figured out how to add these vitamins back in during processing to fortify the final product with nutrients, particularly vitaminsA and D. Nutrition Facts: Calories: 120 Fat Cal: 45 Total Fat: 5g Cholesterol: 20mg Sodium: 120mg Total Carbohydrates: 12g Fiber: 0g Sugars: 11g Protein 8g Ingredients Vitamin A: Grade A Milk: Vitamin D3: Vitamin A is found in both Skim and Reduced fat but NOT Whole Milk.Vitamin A helps support vision, maintain healthy skin, healthy bonegrowth and healthy immune system Vitamin D3 is found in Skim and Reduced fat and Whole Milk.Vitamin D3 helps absorb calcium, bone growth, control of cell growth and proper immune functioning Grade A Milk is found in Skim and Reduced fat and Whole Milk.Grade A Milk is milk produces under sufficiently sanitary conditions top qualify for fluid (beverage) consumption. Nutrients Calcium and Phosphorus: Protein: Carbohydrates: Calcium helps strengthen bones and teeth, muscles move, nerves carry messages between brain and every body part, blood move around in the body, needed for blood clotting. Phosphorus provides structure and produces energy. Carbs are needed to make glucose which is fuel that gives you energyand helps keep your body functioning properly Protein builds, maintains and replaces the tissues that arein your body, they also make hemoglobin, which are red blood cells. Sugar: Sugar is a carbohydrate that is present in nature. Sugar is an important part of a balanced diet. Whole, reduced-fat, and skim milks contain the same nutritional value just different amounts of fat.
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