Bread stuffing made with egg vs. Pierogi vs. Dressing with oysters
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.
Pierogi has the most protein of the foods compared, at 5.3 g per 100g.
| Nutrient | Bread stuffing made with egg | Pierogi | Dressing with oysters |
|---|---|---|---|
| Protein | 3.3 G | 5.3 G | 5 G |
| Total lipid (fat) | 11.9 G | 6.1 G | 10.8 G |
| Carbohydrate, by difference | 17.8 G | 29.6 G | 18.4 G |
| Energy | 192 KCAL | 195 KCAL | 189 KCAL |
| Total Sugars | 1.9 G | 1.8 G | 2.6 G |
| Fiber, total dietary | 0.8 G | 0.9 G | 1.2 G |
| Calcium, Ca | 31 MG | 35 MG | 97 MG |
| Iron, Fe | 0.99 MG | 1.3 MG | 2.4 MG |
| Potassium, K | 71 MG | 107 MG | 136 MG |
| Sodium, Na | 458 MG | 474 MG | 503 MG |
| Cholesterol | 25 MG | 4 MG | 10 MG |
| Fatty acids, total saturated | 2.4 G | 1.3 G | 2.1 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.