CAGE FREE PEELED HARD BOILED MEDIUM EGGS vs. LIQUID WHOLE EGGS WITH CITRIC ACID
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.
CAGE FREE PEELED HARD BOILED MEDIUM EGGS has the most protein of the foods compared, at 13.6 g per 100g.
| Nutrient | CAGE FREE PEELED HARD BOILED MEDIUM EGGS | LIQUID WHOLE EGGS WITH CITRIC ACID |
|---|---|---|
| Protein | 13.6 G | 13 G |
| Total lipid (fat) | 9.1 G | 9.8 G |
| Carbohydrate, by difference | 0 G | 0 G |
| Energy | 136 KCAL | 152 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 0 G | 0 G |
| Calcium, Ca | 68 MG | 65 MG |
| Iron, Fe | 1.8 MG | 1.7 MG |
| Potassium, K | 136 MG | 141 MG |
| Sodium, Na | 136 MG | 130 MG |
| Cholesterol | 375 MG | 380 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.4 G | 3.3 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.