Cheese, ricotta, whole milk vs. Egg, whole, cooked, scrambled vs. Reddi Wip Fat Free Whipped Topping
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.
Egg, whole, cooked, scrambled has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | Cheese, ricotta, whole milk | Egg, whole, cooked, scrambled | Reddi Wip Fat Free Whipped Topping |
|---|---|---|---|
| Protein | 7.5 G | 10 G | 3 G |
| Total lipid (fat) | 10.2 G | 11 G | 5 G |
| Carbohydrate, by difference | 7.3 G | 1.6 G | 25 G |
| Energy | 150 KCAL | 149 KCAL | 149 KCAL |
| Total Sugars | 0.27 G | 1.4 G | 16 G |
| Fiber, total dietary | 0 G | 0 G | 0.4 G |
| Calcium, Ca | 206 MG | 66 MG | 108 MG |
| Iron, Fe | 0.13 MG | 1.3 MG | 0.03 MG |
| Potassium, K | 219 MG | 132 MG | 108 MG |
| Sodium, Na | 110 MG | 145 MG | 72 MG |
| Vitamin D (D2 + D3), International Units | 10 IU | 72 IU | 0 IU |
| Cholesterol | 49 MG | 277 MG | 16 MG |
| Fatty acids, total trans | 0.33 G | 0.62 G | - |
| Fatty acids, total saturated | 6.4 G | 3.3 G | 2.9 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.