Cheese sauce, prepared from recipe vs. Cream, sour, cultured vs. Egg, whole, cooked, fried
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, fried has the most protein of the foods compared, at 13.6 g per 100g.
| Nutrient | Cheese sauce, prepared from recipe | Cream, sour, cultured | Egg, whole, cooked, fried |
|---|---|---|---|
| Protein | 10.3 G | 2.4 G | 13.6 G |
| Total lipid (fat) | 14.9 G | 19.4 G | 14.8 G |
| Carbohydrate, by difference | 5.5 G | 4.6 G | 0.83 G |
| Energy | 197 KCAL | 198 KCAL | 196 KCAL |
| Total Sugars | 0.19 G | 3.4 G | 0.4 G |
| Fiber, total dietary | 0.1 G | 0 G | 0 G |
| Calcium, Ca | 311 MG | 101 MG | 62 MG |
| Iron, Fe | 0.35 MG | 0.07 MG | 1.9 MG |
| Potassium, K | 142 MG | 125 MG | 152 MG |
| Sodium, Na | 493 MG | 31 MG | 207 MG |
| Vitamin D (D2 + D3), International Units | 41 IU | 0 IU | 88 IU |
| Cholesterol | 38 MG | 59 MG | 401 MG |
| Fatty acids, total saturated | 8 G | 10.1 G | 4.3 G |
| Fatty acids, total trans | - | 0.8 G | 0.04 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.