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Whole Milk vs Semi-Skimmed Milk: Calories Compared

✓ Nutrition data reviewed against USDA FoodData Central and Public Health England guidance by Jordan Morley, Editorial Reviewer. Last reviewed: 27 October 2026.

Fact-checked against original USDA source data by Jordan Morley, Editorial Reviewer. Not a registered dietitian — nutrition figures are sourced directly from USDA FoodData Central, not independently assessed medical advice.

Whole Milk
61
calories per 100g
Semi-Skimmed Milk
50
calories per 100g

Semi-Skimmed Milk is lower in calories (50 vs 61 per 100g). Whole Milk has 3.1g protein per 100g versus 3.3g in Semi-Skimmed Milk.

Per typical serving, Whole Milk provides 149 kcal (based on a 244g portion) versus Semi-Skimmed Milk at 122 kcal (244g). The average adult needs around 2,000 calories per day, so whole milk contributes 7.4% and semi-skimmed milk contributes 6.1% of that daily target per serving. Getting these numbers right for your own portions starts with a digital kitchen scale.

Full nutrition comparison (per 100g)

NutrientWhole MilkSemi-Skimmed Milk
Calories61 kcal50 kcal
Protein3.1g3.3g
Carbohydrates4.8g4.8g
of which Sugars5g5.1g
Fat3.2g2g
of which Saturates1.9g1.3g
Fibre0g0g
Sodium43mg47mg
Potassium132mg140mg
Calcium113mg120mg
Iron0mg0mg
Vitamin C0mg0.2mg
Vitamin A46µg55µg
Selenium4µg2µg
Riboflavin (B2)0.2mg0.2mg

Nutrient-by-nutrient breakdown

Live serving-size calculator

Enter any amount for each food — every figure below recalculates instantly, with % of daily value shown for each nutrient (based on a standard 2,000-calorie reference diet).

NutrientWhole Milk% DVSemi-Skimmed Milk% DV

* % Daily Value based on a 2,000-calorie reference diet, the same basis used on nutrition labels in the US and UK. Figures update live as you change the amounts above — no page reload.

Substituting one for the other

In baking and cooking, dairy substitutions usually work best when fat content is similar — swapping a higher-fat dairy product for a lower-fat one can affect texture, moisture and how a recipe sets, even when the flavour is close.

Useful for comparing these foods

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Which should you choose?

If your priority is fewer calories, Semi-Skimmed Milk is the lower-calorie option at 50 kcal per 100g. If you need more protein, Semi-Skimmed Milk provides more at 3.3g per 100g. For lower carbohydrates, Whole Milk has fewer carbs at 4.8g per 100g.

Both whole milk and semi-skimmed milk can form part of a healthy, balanced diet. The best choice depends on your individual goals — whether that is weight management, muscle building, or simply hitting your daily nutritional targets. A meal prep container set makes it easy to portion whichever you choose.

Full Whole Milk nutrition Full Semi-Skimmed Milk nutrition

Frequently Asked Questions

Which has more calories, Whole Milk or Semi-Skimmed Milk?

Whole Milk has 61 calories per 100g while Semi-Skimmed Milk has 50 calories per 100g. Whole Milk is higher in calories by 11 kcal per 100g.

Which has more protein, Whole Milk or Semi-Skimmed Milk?

Whole Milk contains 3.1g of protein per 100g. Semi-Skimmed Milk contains 3.3g of protein per 100g. Semi-Skimmed Milk has more protein.

Is Whole Milk healthier than Semi-Skimmed Milk?

Whole Milk has 61 kcal, 3.1g protein, 4.8g carbs and 3.2g fat per 100g. Semi-Skimmed Milk has 50 kcal, 3.3g protein, 4.8g carbs and 2g fat per 100g. Which is healthier depends on your goals — higher protein, lower calorie and lower fat foods are generally preferred for weight management.

Which has more fibre, Whole Milk or Semi-Skimmed Milk?

Whole Milk contains 0g of fibre per 100g, and Semi-Skimmed Milk contains 0g per 100g. Whole Milk has more fibre. Fibre supports digestion and helps with feeling fuller for longer.

How many calories per serving — Whole Milk vs Semi-Skimmed Milk?

A typical 1 glass of whole milk (244g) is around 149 calories. A typical 1 glass of semi-skimmed milk (244g) is around 122 calories — a difference of 27 kcal per serving in favour of semi-skimmed milk.

Can I substitute Whole Milk for Semi-Skimmed Milk in recipes?

In baking and cooking, dairy substitutions usually work best when fat content is similar — swapping a higher-fat dairy product for a lower-fat one can affect texture, moisture and how a recipe sets, even when the flavour is close.

Track both accurately

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Last updated:

Figures per 100g from the USDA FoodData Central database (CC0 1.0).