Cheese, ricotta, whole milk vs. Cheese, cheddar, nonfat or fat free vs. Egg, quail, whole, fresh, raw
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.
Cheese, cheddar, nonfat or fat free has the most protein of the foods compared, at 32.1 g per 100g.
| Nutrient | Cheese, ricotta, whole milk | Cheese, cheddar, nonfat or fat free | Egg, quail, whole, fresh, raw |
|---|---|---|---|
| Protein | 7.8 G | 32.1 G | 13.1 G |
| Total lipid (fat) | 11 G | 0 G | 11.1 G |
| Carbohydrate, by difference | 6.9 G | 7.1 G | 0.41 G |
| Energy | 157 KCAL | 157 KCAL | 158 KCAL |
| Calcium, Ca | 224 MG | 893 MG | 64 MG |
| Iron, Fe | 0.1 MG | 0 MG | 3.6 MG |
| Potassium, K | 230 MG | 66 MG | 132 MG |
| Sodium, Na | 105 MG | 1000 MG | 141 MG |
| Cholesterol | 48 MG | 18 MG | 844 MG |
| Fatty acids, total trans | 0.35 G | 0 G | - |
| Fatty acids, total saturated | 7 G | 0 G | 3.6 G |
| Total Sugars | - | 0 G | 0.4 G |
| Fiber, total dietary | - | 0 G | 0 G |
| Vitamin D (D2 + D3), International Units | - | 5 IU | 55 IU |
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.