ATSUYAKI TAMAGO, BAKED EGG ROLL vs. BAKED EGG ROLL
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ATSUYAKI TAMAGO, BAKED EGG ROLL has the most protein of the foods compared, at 8.2 g per 100g.
| Nutrient | ATSUYAKI TAMAGO, BAKED EGG ROLL | BAKED EGG ROLL |
|---|---|---|
| Protein | 8.2 G | 8.2 G |
| Total lipid (fat) | 6.4 G | 6.4 G |
| Carbohydrate, by difference | 14.6 G | 14.6 G |
| Energy | 155 KCAL | 155 KCAL |
| Total Sugars | 10.9 G | 10.9 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 36 MG | 36 MG |
| Iron, Fe | 1.3 MG | 1.3 MG |
| Sodium, Na | 309 MG | 309 MG |
| Cholesterol | 273 MG | 273 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 1.8 G | 1.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.